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.