Bacon Wrapped Tofu Tacos
By: Dixie Chik Cooks
Published: Monday, February 28, 2011 - 2:13pm

Ingredients




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
1 cup chicken broth
Olive oil, just have the bottle on hand
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 garlic cloves, minced

Preparation

1 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. 2 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. 3 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. 4 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. 5 Set aside and cover. 6 To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.