Ingredients
Dry
- 14 oz Firm tofu (Pressed and crumbled)
- 1.5 cup Cooked brown lentils (Canned, rinsed and drained)
- 1 medium Yellow onion (Diced)
- 2 cloves Garlic (Minced)
- 1 Tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Other
- 6 qty Taco shells or flour tortillas (Use as preferred for tacos or burritos)
- 1 qty Avocado (Sliced, for garnish)
- 0.25 cup Fresh cilantro (Chopped, for garnish)
Wet
- 1 Tbsp Olive oil
- 1 Tbsp Soy sauce (Use tamari if gluten-free)
- 2 Tbsp Tomato paste
- 0.5 cup Vegetable broth
- 1 Tbsp Fresh lime juice
Method
- 1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2. Add minced garlic, chili powder, cumin, and smoked paprika. Stir and cook for 1 minute until fragrant.
- 3. Crumble the firm tofu into the skillet. Cook for 5 to 7 minutes, stirring occasionally, until it starts to brown slightly.
- 4. Stir in the cooked lentils, tomato paste, soy sauce, and vegetable broth. Simmer for 5 to 10 minutes until the liquid reduces and the mixture thickens.
- 5. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper.
- 6. Serve the warm lentil and tofu mixture in taco shells or wrap in flour tortillas to make burritos. Top with sliced avocado and fresh cilantro.
Chef's notes
For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the onion mixture. The filling stores well in the fridge for up to 4 days.