, , , ,

Vegan MoFo day 28 - taco vs burrito

For today's prompt, I had to first go and work out what the difference between a taco and a burrito really was. I mean, I like Mexican food, but the definition of each dish is a bit of a mystery.

Luckily, the internet is a wonderful place and can pretty much give you knowledge on any subject, as well as give you a load of extraneous crap you really didn't want in the first place. You decide which camp the 12-minute long video 'Taco vs Burrito debate-o-rama' falls into.

Having watched the video, I know now what the difference is. I also now know that I love both and wouldn't choose between the two.

That said, due to the ingredients in my fridge, I'm doing a taco recipe today. I hope the burritos don't get jealous...



Tofu tomatillo tacos

Ingredients
Marinaded tofu ingredients
Six or seven white peppercorns
Two garlic cloves, thinly sliced
Stems from a 30g bunch of coriander, chopped
Drizzle of olive oil
Half a deseeded green or jalapeno, finely chopped
Pinch of salt
400g block of tofu, towel pressed
Oil

Salsa verde ingredients
Five tomatillos, roughly chopped
Two spring onions, sliced
Juice of half a lime
Half a deseeded green or jalapeno, diced
Half of the coriander leaves
Pinch of salt

Slaw ingredients
Quarter/third of a pointed cabbage, finely sliced
Juice of half a lime
Few handfuls of green salad leaves
One medium carrot, grated
Handful of pumpkin seeds, dry roasted til they pop
Spring onion, sliced
Teaspoon of vegan mayonnaise

And...
Half an avocado, diced
Four or five corn tortillas

How you do it 
Slice the tofu into four - you'll have four slices of tofu the same size in length and width, but a quarter as deep as when you begin.
Puree the other marinade ingredients using a blender or pestle and mortar, then smear thinly over the four tofu sliced. Leave to one side to marinade for as long as you can be bothered - an hour, overnight, whatever you like.
Next, take all the salsa verde ingredients and pulse a few times in a blender until you get a thick salsa.
Then, in a separate bowl, pour the lime juice over the cabbage and massage until it begins to get a little floppy. Set to one side. 
Preheat your oven to 150C in case.
Now, slice the tofu slabs into thin strips. Warm up some oil in a pan, and stir fry until golden brown, cooking in batches if you need to.
Pop the tofu strips onto a baking tray and put in the oven to keep warm while you prepare the tacos.
Mix the rest of the slaw ingredients into the cabbage and stir thoroughly.
Onto each tortilla, put a handful or two of slaw, then a handful of tofu strips, then a healthy spoon of a salsa verde. Sprinkle over a few cubes of avocado.
EAT.


You Might Also Like

11 comments

  1. Joey, your making me hungry and its still time for breakfast.

    ReplyDelete
  2. Excellent. I am on a mission now to collect taco filling ideas and these sound great. I wish I knew where I could get tomatillos though!

    ReplyDelete
  3. 'for as long as you can be bothered' hahaha I do like reading your recipes for those little gems.

    ReplyDelete
  4. Ha, I never used to know the difference between Mexican dishes and used to guess pretty blindly when I went to restaurants. I discovered the wonders of chimichangas purely because I thought it was a fun word to attempt to say!

    ReplyDelete
  5. For someone who didn't know the difference between the two, you sure rocked this recipe! I think you've said this before, but is Mexican food not all that popular in the UK? Here in the States, I feel like there are Mexican places everywhere. I've been having taco night since I was a little kiddo. So many places here will throw vegan ingredients into a burrito.

    ReplyDelete
  6. I could never be forced to choose! I love both taco and burritos! Very nicely done on the authentic tomatillo addition. I can't. Seem to enjoy them, but it looks great!

    ReplyDelete
  7. Excellent macro shots on the food here! NIIICE!

    ReplyDelete
  8. Those sound and look delicious! Where DID you get your tomatillos? At one point the only place I'd located them in London was Cool Chile Company but they didn't even always have them.

    ReplyDelete
  9. The burritos are jealous because that is one good-looking taco. :-)

    ReplyDelete
  10. If I was imagining these when I was deciding between burritos and tacos... I think I might have gone for tacos. I'm sure many burritos out there are very jealous. This recipe is a keeper.

    ReplyDelete
  11. ha ha, it's hard for this California girl to even imagine not knowing the difference between tacos and burritos. I chose burritos for my mofo post, but I love them both a lot, and your tacos look really tasty!!

    ReplyDelete

Popular Posts

Blog Archive