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

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.