Vida Cantina’s Vegan Tofu Ranchero Tacos
In this flavorful vegan taco recipe from Vida Cantina in Portsmouth, New Hampshire, fried tofu holds up in a traditionally meat-based taco style.
Vida Cantina’s Vegan Tofu Ranchero Tacos
Photo Credit : Liz Neily | Styling by Liz NeilyChef David Vargas of Vida Cantina in Portsmouth, New Hampshire, serves meat and seafood in his restaurants, but at home, he and his family eat vegan. In this vegan taco recipe, a variation of which is on the regular Cantina menu, fried tofu holds up in a traditionally meat-based taco style.
From “La Vida Local,” July/August 2020
Yield:
4 servingsIngredients
¼ cup cornstarch
1 teaspoon kosher salt, divided
2 (14-ounce) packages firm tofu, drained and cut into bite-size pieces
3 tablespoons, plus 2 tablespoons olive oil
1 red bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
2 poblano peppers, stemmed, seeded, and thinly sliced
1 red onion, peeled and thinly sliced
16 corn tortillas
Avocado-Cilantro Salsa and lime wedges, for serving
Instructions
In a large bowl, toss cornstarch with ½ teaspoon salt. Gently toss tofu in cornstarch. Lay on a sheet pan, then freeze for 30 minutes.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Divide tofu into three batches, then stir-fry one batch at a time until browned on each side, about 3 minutes. Transfer to a platter. Add remaining 2 tablespoons oil to pan, along with peppers and onion. Season with remaining ½ teaspoon salt. Cook, stirring often, until peppers and onions are soft, add in fried tofu, and stir.
After transferring the tofu mixture to a platter, wipe out the skillet and set over medium heat. Warm tortillas in the dry skillet until soft. Set four plates on your counter and put two stacks of two tortillas on each plate. Divide the filling equally among the tortillas. Spoon Avocado-Cilantro Salsa over each taco. Serve warm with a squeeze of lime.
