- Nathan Myhrvold born (1959)
- 1/2 block extra-firm tofu, pressed and drained
- 2 Teaspoons avocado oil, or oil of your choice, plus more for frying
- 1/4 Cup red wine
- 1/8 Cup diced shallots
- 1 clove garlic
- 1 Teaspoon Sriracha sauce
- 2 white corn tortillas
- 3 handfuls baby spinach
- 2 dollops of vegan sour cream, preferably Tofutti
- Sea salt and pepper, to taste
You'll barely know that there's tofu in this recipe due to the flavorful and bold marinade, making this a satisfying and fulfilling taco dish for any vegan or vegetarian.
Preheat oven to 400 degrees.
Slice the tofu into 4 pieces and place in a shallow dish. In a small bowl, whisk together 1 teaspoon of the avocado oil, red wine, shallots, garlic, Sriracha, salt, and pepper. Pour the marinade over the tofu and let sit for 30 minutes.
Bake the tofu pieces for 30 minutes in the oven, flipping them over halfway through. During the final 15 minutes of baking the tofu, heat a dash of avocado oil in a skillet to medium-high and fry the tortillas for 1 minute on each side. Remove from the pan and fold into a taco shape.
While the tortillas are cooling, toss the baby spinach in the hot skillet. Reduce the heat to low and cover until the spinach is wilted, about 2-3 minutes.
Remove the tofu from the oven and slice into thin strips. Layer the spinach, tofu, and dollop of sour cream into the tortillas and serve.
Read more vegan recipes on JL's blog JL Goes Vegan.