3-4tablespoonsjalapeno juice, pickle juice, lemon or vinegar
8+pickled jalapeno slices, chopped
1teaspooncracked black pepper (to taste)
1teaspoonhot pepper flakes
2-4tablespoonsfresh dill, chopped
Crispy Tortilla Bowl or Plate
4tortillas (medium or large)
Tofu Crumble and Rice
If you don't have cooked rice, make 1 cup basmati or brown rice now (if using).
Gently squeeze excess water from the block of tofu by wrapping it in a few sheets of paper towel or a clean kitchen towel.
Heat 1 tablespoon of oil over medium-high heat until shimmery. Crumble the block of tofu into the skillet. Cook for about 3 or 4 minutes without stirring.
Sprinkle with taco seasoning, garlic powder, and oregano. Stir to incorporate.
Let cook for another 3-4 minutes without stirring.
Mix together the tomato paste and ¼ cup of water plus coconut sugar. Add it and the salsa to the tofu and fry over medium to high heat for ~5 minutes. Stirring frequently.
Add the chipotle tabasco sauce and up to ¼ cup more water as needed. Simmer over medium-low until the tofu taco filling is thick and cooked down.
Taste and adjust seasoning to your personal preference.
Make this delicious guacamole recipe while the tofu filling is cooking (worth it) or if you prefer, simply dice an avocado.
Pico De Gallo Recipe
Make this simple pico de gallo recipe or if you prefer cut about 10-12 cherry tomatoes in half (or quarters), sprinkle with lime juice and salt (to taste).
Mix together half the firecracker dilly sauce into 2 cups of shredded cabbage.
Firecracker Dilly Drizzle (this stuff is fabulous!)
In a small mixing bowl, whisk together the ingredients for the drizzle. Use half in the slaw and pass the rest for drizzling.
grilled corn (fresh or frozen) - a must in the summer!beans (black, pinto, chickpeas) - I always add black beans.pickled onions, cabbage or hot peppers - recommendedgreens (serve on a bed of assorted greens) - easy way to add nutrientshomemade taco bowls or warm crispy tortilla platesvegan cheese crumbles or grated cheese
Crispy Tortilla Bowl or Plate
For the tortilla bowl: Warm a tablespoon of oil in a skillet over medium-high heat. Heat the tortillas for 30-40 seconds on each side. Remove from the skillet with tongs.
Press the tortilla into an ovenproof bowl (I used a kitchen towel to protect my hands). Place the bowl/s on a baking sheet in a preheated 350º F oven for 10-12 minutes until crispy.
For a tortilla plate: warm a medium tortilla on a dry skillet until crispy on both sides.
Assembling the Taco Bowl
Place a hot, crispy tortilla on a plate, layer on the greens, rice, tofu taco meat, beans, corn, slaw, pico, pickled peppers, guacamole and a liberal drizzle of firecracker sauce.
If using the tortilla bowl, fill the bowl with greens and rice on the bottom and then make piles of the rest of the ingredients. Top with a generous drizzle of firecracker sauce.
I make the tortilla bowls when I'm feeling fancy, but usually just toast tortilla shells on a dry griddle for a minute or two on each side.Rice is optional depending on how hungry everyone is. Usually in the winter, I'll add the rice for a heartier bowl.For the express bowl version, use your favorite store-bought brands of guacamole, salsa, pico de gallo, pre-cut slaw, and favorite sauce for drizzling.Set everything up to create a taco bar like they do at Chipotle. It's fun for everyone to create their own taco bowl.