Spiced Tofu + Purple Potato Tacos
I was excited to see these purple potatoes in our CSA and wanted to effectively utilize them in a way that showed their color. These tacos are full of flavor and with a spicy sauce and a cooling sauce, they can be customized based on taste. The rich ancho chili sauce is worth adding at least in a small quantity but it is quite spicy. The coconut bacon adds texture and an additional color element to the dish. Overall this is something we really enjoyed and the ingredients would all be good in a burrito bowl as well served over rice.
Ancho chili sauce from Chili Pepper Madness. Composition is a Vegetarian & Cooking original.
-8 flour tortillas, warmed
-1 cup shredded lettuce
-14 ounces tofu, drained and cut into 24 pieces
-2 ounces sharp cheddar cheese, grated
-3 ancho chilies
-1 small onion
-2 cloves garlic
-1 tablespoon red wine vinegar
-1 pound small purple potatoes
-2 heaping tablespoons Greek yogurt
-1 1/2 tablespoons lime juice
-Have on hand, paprika, chili powder, cumin, oregano, salt, cooking oil
-4 tablespoons coconut bacon
To the warm tortillas, layer shredded lettuce, spiced tofu, grated cheddar cheese, ancho chili sauce, air-fried potatoes, creamy avocado dressing, and coconut bacon crumbles.
Prepare coconut bacon crumbles per the instructions and ingredients in the link above.
Ancho chili sauce
Remove stem and seeds from dried ancho chilies, roughly chop and add to a blender. Cover the chilies in hot water (approximately 1 cup) and let sit for at least 15 minutes, while preparing your other components. Return to the ancho chilies and add the roughly chopped tomato, onion and garlic, a pinch of cumin, oregano and salt, and the red wine vinegar. Puree until smooth.
Toss the drained and dried tofu pieces in a mixture comprised of one teaspoon each, paprika, chili powder, and cumin, and a dash of salt. Saute over medium heat with 1-2 tablespoons cooking oil for 16-20 minutes, turning three times to cook four sides of the tofu pieces.
Chop the purple potatoes into about 6-8 pieces each, coat in 1 1/2 tablespoons cooking oil and a dash of salt, and cook in the air fryer (similar to roasting) according to the appliance instructions, or at about 350 degrees for 18 minutes, tossing once (roasting in an oven may take longer).
Creamy avocado dressing
In a food processor or small blender, puree avocado, Greek yogurt, lime juice, and a pinch of salt.
Assemble tacos as above, serve and enjoy.