Beer-Braised Tofu Tacos with Spinach

Name: Beer-Braised Tofu Tacos with Spinach
Yield: Serves 4
Ingredients: 8 (8-inch/20 cm) tortillas; Guacamole, for serving (optional); ¼ cup (10 g) finely chopped fresh cilantro; 1 tablespoon agave; 2 tablespoons nutritional yeast flakes; 2 teaspoons ground cumin; 1 teaspoon chipotle powder; 1 cup (240 ml) brown ale; 1 tablespoon fresh lemon juice; 4 cups (80 g) loosely packed baby spinach; 2 cups (360 g) chopped tomato; 3 cloves garlic, minced; 1 medium onion, thinly sliced; Salt; 1 (14-ounce/400 g) package extra-firm tofu, cubed; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

I love these tacos because you don’t need a ton of toppings, or any, really! The beauty is that the filling cooks in its own sauce, with minimal ingredients but maximum flavor. Cilantro, cumin, and tomato are all heightened through the addition of beer. A little guac and you are all set.

Ingredients

2 tablespoons olive oil
1 (14-ounce/400 g<

Sandwich
Starter
Vegan

Method

Preheat a large cast-iron pan over medium heat. Once the pan is good and hot, apply 1 tablespoon olive oil in a thin layer. Add the tofu and sprinkle with a pinch of salt. Cook for about 7 minutes, tossing often and spraying with additional oil as necessary, until the tofu is nicely browned. Transfer it to a plate; you’ll add it back later. Keep the pan on the heat.