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BGANG™ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye 👋 to the heavy pots, towels and books 📚 you use to press your tofu right now!
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BGANG™ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye 👋 to the heavy pots, towels and books 📚 you use to press your tofu right now!
NEW NEW NEW NEW

Mexican tacos are the best, don’t you agree?

This recipe is probably the best on our website in my opinion. Well, you can’t do anything wrong with taco’s right!

I saw this funny post the other day on Instagram hha:

So good right, and it’s just accurate ????, it really is like that.

This recipe does take some work, though. But tacos are always worth it!

If you tried this recipe out and like it, make sure to try this on out as well, it’s a Mexican dish as well and uses the same recipe for the pico de gallo.

Thanks for being here, your special and I appreciate you!

Let’s get started ????.

Mexican tacos ???? tinga de tofu – Best tacos

Difficulty: Advanced Prep Time 30 min Cook Time 30 min Total Time 1 hr Servings: 1 Best Season: Suitable throughout the year

Description

You won't find better taco's then these! After eating this meal the Mexican ???????????? vibes will kick in and you WILL start dancing salsa ????????????.

 

Ingredients

Tinga de tofu

Pico de gallo

Black beans mash

Pickled onion (optional)

Other

Instructions

  1. Mashed beans

    Fairly simple, just mash your beans and add some salt and pepper if needed. 

    To make it more flavour sum, gab a pan add some coconut oil and fry chopped onion with garlic.

    Add the beans after a few minutes and mash.

  2. Tinga de tofu

    1. Bake tofu on 200 C/390 F for 40 minutes.
    2. Caramelize your onions (see pic).
    3. Add them to a blender.
    4. Add following ingredients as well:
      • Garlic
      • Tomato
      • Broth
      • Pepper
    5. Now in a pan let it cook for 10 minutes with the baked tofu.

  3. Pico de gallo ????

    1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

    2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavours don’t quite sing.

    3. For the best flavour, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. 

    Pico de gallo stays well in the refrigerator, covered, for up to 4 days.

Pickled onions (optional)

  1. Thinly slice ½ a red onion. (Feel free to double the batch)

    Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.

    Remove from the stove and let cool.

    Place onions and liquid in a clean jar and store in the fridge.

    Add fresh herbs if you like.

    This will last 2-3 weeks in the fridge.

Keywords: Tofu, Onion, Garlic cloves, Chipotle, Tomato, Cilantro, Red cabagge, Red onion, Oregano, Black Beans, Maïs tortilla, Red rice, Olive oil, Lemon, Vegetable broth, Salt, Black pepper, Jalapeño

Did you make this recipe?

Tag @thebgangcom on Instagram and use #thebgang, so we can see all your recipes!

Pin this recipe on your recipes inspiration board and share it with your followers!

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