The 23rd Annual Southern California Spring Garden Show presents some fun recipes for summer parties at the Macy's Home Store. Chef Deborah demonstrates a Taco Dorado dish, which I will Vegan-ize in this improved version.
The required ingredients include:
- 1 tablespoon of Vegan butter
- 2 teaspoon of olive oil
- 1 package of medium firm tofu
- 1 teaspoon of finely chopped chipotles
- 1/4 teaspoon of sea salt
- corn tortillas
- 1 1/2 cup of grated Vegan cheese
- chipotle sauce
- mango habanero sauce
- cilantro sprigs
Place one tablespoon of Vegan butter in a saute pan, and turn on the heat to medium heat to melt the butter. Then, add garlic and tofu. Occasionally, stir to cook. Add chipotles and sea salt, and stir well. Then, remove from the heated stove.
Next, preheat another pan or griddle on medium heat. Put olive oil in the pan. Place a corn tortilla on the pan or griddle before adding two tablespoons of shredded Vegan cheese on top. Then, add some tofu on half of the tortilla. Fold the other half of the tortilla over the tofu, and let it cook. Use a spatula, and turn the tortilla sandwich over so that the other side will cook, as well. When all the Vegan cheese has melted as well as the tortilla looks lightly crisp, with a golden brown color, remove the tortilla sandwich from the stove. Open the taco sandwich, and place one teaspoon of chipotle sauce on the tofu. Then, add one tablespoon of guacamole and one tablesoon of mango habanero salsa on top of the chipotle sauce. Fold tortilla flap over the filling. Place some cilantro sprigs in the opening of the taco sandwich.
Serve right away and enjoy a quick Mexican snack.
*Image courtesy Flickr creative commons.