Cooking from Vegan MoFo: Bourban Seitan Tacos or Whisky Tofu Tacos
Last year's MoFo was teaming with taco recipes! We are not a huge taco family but will imbibe every few months. When recipe planning tacos always seem to get bumped for a one-dish meal because tacos always seem too messy. However, every time I make tacos I think/say “Damn these are good. I should make tacos a regular thing – I decree Taco Tuesdays a thing!” But when Tuesday rolls around, I make soup.
While on the surface these flavors – whisky, chili, cinnamon – seem a little crazy the final product is actually very well balanced. The whisky sauce is a complex sweet sauce which pairs alarmingly well with the slightly spicy and warm heat of the tofu spice blend. Either element alone is off balance but when combined it's a wonderful thing!
I made corn tortillas from Viva Vegan. They were good but I need to cook them more often to really get them perfect. I have a tendency to either overcook them or under cook them. Simply another reason to install Taco Tuesdays!
Whisky Tofu Tacos
1 cup whisky (Collingwood recommended)
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup water
6 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon ground black pepper
1 package extra firm tofu, cubed or cut into strips
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon olive oil
homemade corn tortillas
Put all the sauce ingredients in a small sauce pan and whisk well to combine. Bring mixture to a boil. Reduce heat to medium and simmer until reduced by half. This will take approximately 15-20 minutes.
While whisky sauce reduces, prepare the tofu. Combine the chili powder, cinnamon, allspice, and salt. Toss the tofu with the spice mixture until coated.
Heat 1 tablespoon olive oil in a pan over medium heat. Add the spiced tofu and cook, stirring frequently, until browned.
Original Inspiration: coldandsleepycooks
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