The “I am tired” chipotle tofu tacos

Scroll naar beneden voor Nederlands recept.

imageYes, you heard it. I said it. I am tired. And rightfully so. I have been busting my bootie cooking lunch for 30+ staffers at Denham Headquarters in Amsterdam this past month. A great and super rewarding job, since I am feeding such an appreciative and grateful crowd. But it is also quite demanding in combination with my other Soul Food Company activities. So when I finally get home, after being on my feet for at least 10 hours straight, I just want to get into my hammock as soon as I can and chillllllllll.

‘So, do you also cook like this for yourself at home?” I get asked often. The straight up honest to God answer is: NO, NO and NO! Well, at least not every day. I am lucky that I get to eat a great lunch every day at work (Hmm, I wonder who cooked it?….) so come dinner time, if I am to grace the kitchen with my presence,  I want to be in and out in 15 to 20 minutes max.

image

Some sort of taco is often my saving grace on “tired like a dog” evenings. I usually have some great quality tortilla plates in my freezer and whip up a filling in the time it takes to defrost them. This filling has become a particular favorite of mine. I tend to cook with tofu sporadicly as in the olden days its texture used to be mega rubbery. Which used to put me off big time. But I have since become somewhat of a tofu connaisseur and make sure to buy mine at the Asian supermarket, where they make their own fresh tofu daily. This tofu is creamy, inviting and super versatile.

Tofu is bland in taste. True. But look at it on the bright side. This means that you get to pimp it up to your own liking. For this recipe I took the serious Mexican route and doused it in a smoky chipotle tomato sauce. Chipotle is a Mexican chili pepper that is usually dried and smoked. I find it at my specialty Mexican grocer, but if you can’t find it just substitute with fresh green chilli pepper. Put some good quality salad leaves on the bottom of your tortilla, scoop the spicy tofu filling on top and douse with a dollop of avocado cilantro yoghurt. Hammock, here I come!

imageThis dish is particularly good for Kapha because of the heat. Use corn flour based tortilla’s instead of tortilla’s made from wheat for Kapha, as corn is a dryer grain. Skip the avocado cilantro cream if you suffer from a Kapha imbalance though.

Chipotle Tofu taco’s

Based on a recipe from chef de home

For 4 taco’s

  • 1/2 teaspoon dried chipotle powder (or substitute with 1/2 a finely chopped fresh green chilli pepper)
  • 1/2 teaspoon cayenne pepper or paprika powder
  •  5 tablespoons passata (+/- 75 grams)
  •  1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 1 teaspoon coconut blossom sugar
  • 1 tablespoon olive oil
  • 1 finely chopped clove of garlic
  • 1/2 red onion finely chopped
  • 300 grams tofu chopped in cubes
  • himalaya salt
  • 4 corn tortilla’s
  • a handful of mixed salad leaves
  • 1 beef tomato in slices
  • 1 hammock

Avocado cilantro yoghurt

  • 1 ripe avocado
  • 3 tablespoons yoghurt
  • 1/4 small bunch of fresh coriander leaves
  • himalaya salt to taste

In a kitchen aid mix the chipotle powder or fresh chilli, cayenne pepper, paprika powder, passata, cumin, oregano and coconut blossom sugar.

Heat the olive oil in a medium frying pan. Add the garlic and red onion when hot. Fry for 2 to 3 minutes on medium heat until the onion has slightly browned.  Now add the tofu cubes and mash with a fork until it rcsembles mince. Stir fry until golden brown about 4 minutes. Now in goes the tomato chipotle mixture. Fry on medium heat for about 8 to 10 minutes or until the sauce has reduced a bit and the tofu has become a nice dark red colour. Season with salt.

For the avocado yoghurt mix all the ingredients in a small kitchen aid until you have a smooth paste.

Heat the tortilla’s for 30 seconds on each side in a hot frying pan. Take out and fill with lettuce leaves, tofu filling, tomato slices and the avocado cilantro yoghurt. Jump in your hammock and call it a day!

 

Nederlands recept

Chipotle Tofu Taco’s

Gebaseerd op een recept van chef de home

Voor 4 taco’s

  • 1/2 theelepel gedroogd chipotlepoeder (of vervang met 1/2 fijngehakt vers groen chillipepertje)
  • 1/2 theelepel cayennepeper of paprikapoeder
  • 5 eetlepels tomaten passata (+/- 75 gram)
  •  1 theelepel komijnpoeder
  • 1 theelepel gedroogde oregano
  • 1 theelepel kokosbloesemsuiker
  • 1 eetlepel olijfolie
  • 1 fijngehakt knoflookteentje
  • 1/2 fijngehakte rode ui
  • 300 gram tofu in blokjes
  • himalayazout
  • 4 maistortilla’s
  • handjevol slablaadjes
  • 1 vleestomaat in plakjes
  • 1 hangmat

Avocado & korianderyoghurt

  • 1 avocado
  • 3 eetlepels yoghurt
  • 1/4 bosje korianderblaadjes
  • himalayazout

Meng de chipotle, cayennepeper, passata, komijn, oregano en kokosbloesemsuiker in een kleine keukenmachine tot een dikke pasta.

Verhit de olijfolie in een medium koekenpan. Bak hier de knoflook en uien een minuutje of 2 in tot de ui goudbruin is geworden. Voeg dan de tofublokjes toe en prak met een vork rul. Roerbak een minuutje of 4 tot goudbruin. Nu giet je de tomaten & chipotlepasta erbij en bak op medium vuur 8 tot 10 minuten of tot de saus is ingekookt en het tofu”gehakt” mooi roodbruin is geworden. Breng op smaak met zout.

Meng voor de avocadoyoghurt alle ingrediënten in een kleine keukenmachine tot je een smeuïge pasta hebt.

Verwarm de tortilla’s in een droge hete koekenpan 30 seconden aan beide kanten. Vul met slablaadjes, de chipotle tofu, stukjes tomaat en wat avocadoyoghurt.

Duik je hangmat in, en oh wee als iemand je nog durft te storen!

 

 

 

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