Watch our YouTube video on how to prepare this dish.
I don’t care what anyone else says, but for protein, I love tofu which is made from soy. It’s versatile, can go in practically anything, and takes on whatever flavor you throw at it. Tofu is also rich in calcium, low in fat, and is associated with the reduction of LDL (bad) cholesterol. Finally, soy foods, like tofu, “…also contain plant-based estrogens (phytoestrogens) that have been proven to help some women avoid the more unpleasant side effects of menopause.” *
Many have been turned off because they’ve had poorly prepared or under flavored tofu. And I’d agree, who wants that? But I use firm tofu for this recipe and the frying gives it a crusty/crunchy shell which makes even the most die-hard tofu haters, such as Lori, coming back for more.
This recipe is so easy — it just has three ingredients. And it is very flavorful thanks to the Adobo. Eat it as a stand alone or use it as a starting point for other Mexican dishes. I eat it as a “steak” accompanied by guacamole, salsa, and hot sauce. Tabasco can also work, but I prefer Sriracha.
*The Vegan Girl’s Guide to Life, page. 51[yumprint-recipe id=’70’]
To visit John's blog, click on his name right above.