Carol L. Cain
Vegan Tofu Tacos
From: doll@eng.umd.edu (Steven Doll) Taco shells A block of fresh tofu Onions, spring onions or scallions Mushrooms Spaghetti sauce or a couple of tomatoes Garlic, white or black pepper, tamari, cumin, basil, oregano, chili peppers, more garlic... I cut the tofu into small blocks and stir-fried it in peanut oil and minced garlic for about 4 minutes. Then I added the onion, chopped small. After the onions became tender, I added the mushrooms (and also some broccoli) that were cut up fine. Then I dropped in some spaghetti sauce and let it stew for a minute. I cooked the shells with a little oil in an iron skillet, 30 sec per side. Voila! Vegan Tacos.