TZUTC: -0700   
   MSGID: 34257.fidonet_cooking@1:105/500 2d54217a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tofu Tacos   
    Categories: Mexican, Tofu, Vegetarian   
         Yield: 8 Tacos   
       
        16 oz Extra firm tofu (450 g);   
              - pressed, cubed 1"   
       1/2 tb Light soy sauce or   
              - liquid aminos (7.5 ml)   
         1 ts Garlic powder (3 g)   
       1/2 ts Onion powder (1.5 g)   
         1 ts Paprika (2 g)   
       1/2 ts Sea salt (3 g)   
         2 ts Corn starch (5 g);   
              - up to 4 ts (10 g)   
              - for extra crisp   
         1 ts Sesame oil or other oil   
              - (5 ml)   
       1/4 ts Ground black pepper (0.5 g)   
        10 oz Oyster mushrooms or   
              - portobello (280 g);   
              - up to 12 oz (340 g),   
              - sliced   
         1 tb Coconut oil (15 ml)   
       1/2 ts Ground cumin (1 g)   
         1 ts Chipotle or chili powder   
              - (2 g)   
         1 ts Paprika (2 g)   
         3 cl Garlic (9 g); minced   
       1/2 tb Liquid smoke (7 ml)   
       1/2 ts Salt (3 g)   
       1/2 ts Ground black pepper (1 g)   
         1    Lime; juice of (2 tb)   
              - (30 ml)   
       1/3 c  Yellow bell pepper (50 g);   
              - sliced   
       1/3 c  Red bell pepper (50 g);   
              - sliced   
         1 sm Green bell pepper (78 g);   
              - sliced   
         1 sm Onion (100 g);   
              - halved and sliced   
         8 sm Tortillas; corn or flour   
              Pickled red onions   
         1 c  Lettuce (50 g); chopped   
       1/4 c  Fresh cilantro (4 g);   
              - chopped   
              Lime wedges; for serving   
              Jalapeno slices; fresh or   
              - pickled (optional)   
       
     Preparation time: 30 minutes Cooking time: 25 minutes   
        
     These crispy Tofu Tacos are topped with meaty fajita mushrooms and   
     veggies for a vegan taco recipe that's satisfying and delicious!   
        
     In a medium bowl, combine cubed tofu with soy sauce. Toss well. Add   
     garlic powder, onion powder, paprika, sea salt, corn starch, sesame   
     oil, and black pepper. Toss to coat evenly. Place in a single layer   
     in an air fryer basket. Air fry at 400?F (200?C) for 10 to 15   
     minutes, shaking after 5 minutes, until golden and crisp. Set aside.   
        
     In a large skillet over medium heat, melt coconut oil. Add sliced   
     mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke,   
     salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the   
     sliced peppers and onions, squeeze lime juice over, and stir. Cook   
     for another 10 to 15 minutes, until softened and aromatic. Remove   
     from heat.   
        
     Heat tortillas on a dry skillet for about 30 seconds on each side   
     until warm and pliable.   
        
     Layer each tortilla with a few spoonfuls of fajita vegetables, a   
     scoop of crispy tofu, chopped lettuce, pickled onions, cilantro, and   
     jalapeno slices. Squeeze fresh lime juice over the top.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426