Bacon Wrapped Tofu Tacos


1 12 oz package firm tofu, drained
1 package flour tortillas, taco or fajita size
8 oz package cream cheese, softened
3 fresh jalapeno peppers, de-seeded and diced small
2 cups monterey jack cheese, shredded
1 pound bacon, cooked
Olive oil, just have the bottle on hand
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika


In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil. Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.
Heat about 1 tbsp olive oil over medium high heat in a large pan. Add the tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done – I let mine cook about 2-3 minutes per side. Half each piece, wrap with bacon, then set aside and cover with aluminum foil.
Do NOT wash the pan out – now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.
Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle.
Set aside and cover.
To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.


10 servings


Monday, February 28, 2011 - 2:13pm


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