Dad’s Tofu Tacos

Growing up, I was fortunate enough to have parents who not only believed in an organic and holistic lifestyle, but lived one as well. My sister and I grew up without jarred baby food or baby formula. My parents would use a hand grinder wherever they went, and we would eat straight from their plates. Goat’s milk and kefir were staples, as well as tofu and homemade bread. My parents shopped for organic produce at the local co-op or grew it themselves. We hand-raised pigs, and bought a steer from a local farmer each year. It was a healthy, sustainable childhood. My upbringing taught me to believe in a natural and organic lifestyle. I eat organically, use natural remedies, and always recycle. One area I never thought about until I started working at Lifekind, however, was my bedroom. I never knew the potential hazards of something so seemingly trustworthy as a mattress. I’ve learned so much at Lifekind, and have unearthed a new dimension in my strive for purity. My goal is to have an organic mattress made without chemicals as soon as possible, but in the meantime I’ll work my way up through pillows and mattress toppers till the money tree can shake a branch free. This in turn has prompted me to start trying harder in the areas of my life I already consider to be organic, and where better to start then to re-create some of my parents’ dinnertime dishes from when I was growing up? One of my father’s most notorious and loved dinner recipes is for Tofu Tacos. Not only is it a great option for vegetarians (a.k.a. my sister Ashley), but it’s also a much leaner choice than typical beef tacos. Hopefully sharing this recipe will show how easy it is to make a small change to a healthier lifestyle. Ingredients: 1 or 2 packages of firm tofu (I like to use two for leftover taco salad) 1 small yellow onion Salt and pepper Chili powder Garlic powder Paprika Grated Pepper jack and/or cheddar cheese Sliced olives Chopped tomatoes Cilantro Chopped lettuce (Romaine is best) Avocado Sour cream Corn tortillas Drain tofu and squeeze out excess moisture, then chop into roughly 1/4-inch squares. Coat a large non-stick skillet with olive oil and turn the heat to med-high; add tofu. Meanwhile, dice the onion and add it to the tofu. Once the tofu begins to brown, you can add the seasoning: a healthy dose of garlic powder and chili powder, then a lighter dusting of paprika. Add salt and pepper to taste. Turn down the heat and continue cooking until the tofu is crispy on the outside. While the tofu and onions are cooking, prep the rest of the fixings: Chop the lettuce, dice the tomatoes, pick the cilantro leaves, peel and slice the avocado, drain the olives, and grate the cheese. Fill a small skillet with about ½” of vegetable oil; turn to med-high heat until the oil is hot. Place corn tortillas one at a time in the oil for 10-15 seconds, then using tongs, fold in half into a taco shape. Cook on each side about 30 seconds, or until the shell turns golden brown, and place on a plate lined with paper towels to drain. For extra “yum” factor, dust the tortilla shells with parmesan cheese while they’re still hot. Build your taco with all the fixings you prefer, and you’ll have Dad’s Tofu Tacos. Enjoy!