This is a versatile filling. It can be used to make vegan/ vegetarian burritos, rice bowls, taco salads or nachos.
To make this #dinnerdoneby9am I prepare the dish in the morning, refrigerate all day, then reheat just prior to serving.
-1 (16 oz) block tofu drained
-1 Tbsp olive oil
-3 garlic, minced
-1/2 c tomato sauce
-2 tsp cider vinegar
-1 tsp brown sugar
-1/2 tsp salt
-1/2 tsp black pepper
-1 Tbsp chili powder
-1/2 tsp cumin
-1/2 tsp oregano
-either 1/4 tsp cayenne pepper or 2 Tbsp hot sauce
Use a fork to crumble tofu into small chunks, then set aside.
Heat oil in a skillet over medium heat. Add the garlic, saute 1 minute. Add the tomato sauce through cayenne/ hot sauce, simmer 5 minutes, stirring. Add the tofu, stir, and simmer 5 additional minutes. Serve with your favorite Mexican accompaniments.
