This is one of the first meals I ever had as a vegan. Josh's mom made it for me before I really knew how to cook and it was wonderful to finally eat some good comfort food after days of raw veggies and soy milk. I've adapted the recipe a bit because she used to think that salt and pepper were the only real spices. This recipe is also in the Invisible Children cookbook that we made so long ago.
1 block of extra firm tofu drained and squeezed, no need to press it though
2 c. black beans drained
3 limes zested and juiced (is zested a real word?)
1 bunch of cilantro chopped
1/2 can of corn
4 cloves garlic minced
2 tbs tequilla
veggie oil
cumin
nutritional yeast (opt)
salsa verde
taco shells/ corn tortillas
-squish tofu into small clumps (it's fun to do with your hands but i suppose you could chop it if you really wanted to)
-Add lime juice, zest1/2 the cilantro,tequilla, 1 tbs oil, garlic, nutritional yeast, cumin, and about 1/4 cup salsa verde to the tofu and stir. Wrap this and let it marinate for at least an hour.
-heat skillet with a bit of oil, add tofu and fry until most, but not all, moisture is gone. Add black beans and corn about 5 minutes before removing from heat.
Serve with tomato, salsa, guacamole, and whatever else you put on your tacos.
*it's really good with mango salsa which can be easily by cheating and blending 3/4 red salsa (salsa authentica from trader joes works well) and 1/2 a mango
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