Friday, January 15, 2010

Tofu Lentils Taco

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This recipe is a variation of the spicy lentils taco recipe, which was delicious but suffered from poor execution. The lentils were slightly undercooked last time. I'm not blaming the recipe for my failure, but it's tough to cook lentils properly. So to avoid the pitfall, this recipe calls for a combination of cooked components. I added tofu and brown rice for more substance and texture. This recipe is also less spicy.
  • 1 tablespoon of olive oil
  • 1/2 an onion, diced small
  • 1 celery stalk, diced small
  • 2 jalapeno peppers, seeds and ribs removed, diced small
  • 2 cloves of garlic, minced
  • 1 1/2 cups of cooked lentils
  • 1 cup of cooked brown rice
  • 1 block of unflavored bean curd (or firm tofu), drained and diced small
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of cayenne pepper
  • 1 tablespoon of flour
  • 2 teaspoons of soy sauce
  • 2 cups of vegetable stock
  • 10 flour tortillas
  • salt and pepper to taste
  • guacamole (optional)
  • salsa (optional)
  • shredded cabbage (optional)
  • grated Mexican cheese (optional)
One note about prep -- it's important to dice all the components to a size similar to the lentils. It will look pretty and provide a good texture.

Combine chili powder, cumin, garlic powder, oregano, cayenne pepper and flour. Set aside. Sweat celery, onion and jalapeno peppers in olive oil over medium-low heat until soft, about 5 to 10 minutes. Add garlic. Cook until fragrant, about 1 minute. Add vegetable stock, lentils, rice and tofu. Simmer for about 5 to 10 minutes. Add the flour and spices mix and soy sauce. Stir to combine.

Simmer over low heat until sauce thickens, about another 5 minutes. Adjust seasoning. Serve wrapped in tortillas and topped with salsa, guacamole, shredded cabbage and grated cheese.

This would also be good as filling for burritos on days that rice and beans are not enough. This taco is filling and has a good meaty taste. It tastes especially delicious when paired with all the different trimmings.


  1. I made it an it turned out great. Skipped the celery, though. I didn't see the point and it wasn't even missed. Great recipe!