- 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 +