• She sauteed in olive oil on medium/low
  • * put half of an onion in.
  • *carrot
  • *piece of celery
  • *two baby bella mushrooms
  • *little bit of salt and pepper
  • Then she added two cans of reduced-sodium black beans that she rinsed until no black juice remained.
  • She added 1/8-1/4 cup of water in.
  • added three minced cloves of garlic.
  • added about a teaspoon of chili powder.
  • added 1/2 teaspoon of black pepper.
  • added a dash of cumin
  • added about a half a teaspoon of dried basil
  • added half a tablespoon of hot-pepper paste 고추장
  • added 1/4 cube of vegetable bouillon minced
  • she stirred that shit up.
  • she put that shit on low.
  • She let that shit simmer for 5 minutes, then checked to see if it was salty enough (add bouillon if not salty enough).
  • She turned it off if other stuff took more than 10 minutes.
  • This is how she cooked the tofu:
  • She turned on the empty cast-iron skillet to medium.
  • She squeezed the water out of half a block of extra-firm tofu (into the sink) gently so it didn't break apart.
  • She sliced the tofu into 1/4 inch thick slices.
  • She shook salt, pepper, garlic-powder, chili-powder, paprika onto one side of the slices.
  • She poured a tablespoon or so of olive-oil into the cast-iron skillet (now hot).
  • put some fennel seeds in there.
  • She put the tofu in, spiced-side down.
  • She let that shit cook for five minutes and seasoned the upside the same way she spiced the other side.
  • Then she flips it every once in a while until crispy on the outside, chewy in the middle.
  • She turned on the oven.
  • She shredded some sharp cheddar.
  • She got out some sour-cream.
  • She minced some kale.
  • She chopped up some onion for topping.
  • She hung some store-bought taco shells on the oven rack.
  • Then I came in and said "The taco shells are crispy enough" and assembled what may be the best four tacos I've ever had.
nov 7 2015 ∞
nov 7 2015 +