Friday, January 22, 2010

Meatless tacos and Kaiser Chiefs

Listening to some good tunes and making a late Friday night dinner.

Let me preface by saying, I am usually a firm believer in making everything from scratch, but tonight has been an exception. Tacos have to be one of my all time favorite dinners, maybe because it reminds me of being younger and my mom making them, or because I love the crunch of the taco shell with all the goodness inside. Being that we, at our house, are not meat eaters, I have make taco meat with a mixture of lentils and finely diced extra firm tofu, and it leaves me craving one more taco when I know I can't fit in anymore.

Most of the time I cook tacos that are simply grilled veggies served in soft corn tortillas sprinkled with fresh cilantro and homemade black "refried" beans, but tonight, I wanted old skool tacos with the not-so-good-for-you taco seasoning and all.

1/2 cup water
1/4 cup lentils, rinsed and drained
1/4 cup chopped onion
1 8-ounce can tomato sauce
1/2 of a 1-1/8- or 1-1/4-ounce envelope (5 teaspoons) taco seasoning mix
(I use McCormick Original since they clearly label gluten)
8 ounces firm or extra-firm tofu, drained and finely chopped
taco shells (I use organic - has no partially-hydrogenated oils, or Old El Paso)
shredded lettuce or cabbage
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
sour cream

1. In a medium saucepan combine water, lentils, and onion. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender and liquid is absorbed.

2. Stir tomato sauce and taco seasoning mix into lentils. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, cheese and sour cream.


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