1 package extra firm tofu
vegetable or olive oil
Pinto beans, canned or prepared yourself from dry (see below)
Taco seasoning pack
Mexican Rice, shredded cheese, taco sauce, sour cream, lettuce, or any toppings of choice
Corn tortillas
Slightly cut open tofu package and let liquid drain out. After opening completely, slice tofu into bars about 1/2 inch across the width but keeping the length of the tofu. Pat the pieces dry with a paper towel. In frying pan, heat a small amount of oil. Lay the tofu in pan and saute, turning to brown each side. Add taco seasoning to taste (reserve some for beans) and stir to coat the tofu. Brown corn tortillas on a griddle with a little oil, heat in microwave, or, if using a gas stove, lay directly on the burner grate over a low flame, turning to brown both sides.
To prepare your own beans-
Follow package instructions to soak about 2 cups of beans over night. Drain and rinse the beans and add water- just covering the beans in a sauce pot. Saute 1/2 chopped onion and a few cloves of garlic, minced, in a small amount of oil and add to beans. Add reserved taco seasoning. Cook until tender, about 2-3 hours.
Build tacos to taste and enjoy! We used leftover salsa and rice from our favorite Mexican restaurant.
