As promised, today I will share my delicious tacos with you. Well, not my tacos themselves, but pictures of them.
First I must tell you about one of my new favorite things: Tofutti sour cream. I bought it not really expecting to like it, but the first time I tasted it I had to go back and check the package to make sure I hadn’t somehow gotten confused and bought real sour cream, or something that had milk in it. Nope, it is a totally vegan sour cream substitute. If you like sour cream, this stuff is da bomb.
Now, on to tacos. I find that when I make tacos, I can never get the amount of filling I want in there without them breaking and falling apart everywhere and making a huge mess. Yes, I like lots of ‘stuff’ in my tacos. So I decided to just cut to the chase and break the shells in half before preparing them. I know this sort of makes them more like a tostada than a taco, but I prefer to call them “open faced tacos”.
Step 1: Toast the broken taco shells (I used blue corn) lightly in a dirty, dirty toaster oven. Hey, I was at work, okay? It’s not MY toaster oven…
Step 2: Spread on some heated refried black beans (or refried pinto beans, if you prefer). I heated mine in the microwave.
Step 3: Top the beans with some vegan soy ‘crumbles’ that have been cooked with taco seasoning. I used Morningstar Farms brand, cooked on Monday and reheated as needed in the microwave.
At this point I also added some taco sauce, but I didn’t get a picture. Use your imagination.
Step 4: Pile on some shredded lettuce. I used pre-shredded out of a bag, because I am lazy.
Step 5: Dollop on some delicious Tofutti sour cream and spread it around with great difficulty on the unstable lettuce. Lick fingers.
Step 6: Top your tacos with some diced (or in my case, chopped) tomatoes.
Step 7: Do I really have to tell you what step 7 is?
Tags: mexican-ish, tutorial
Yumscilicous! But where is the avocado?
I know, I totally left out the avacado. I just can’t finish a whole avacado in one day and it just isn’t as good left over
If I were making these for a crowd I would totally include avacado.
I love Tofutti sour cream! Those look yummy, love the step-by-step pics!
I was thinking about maybe getting a small group together to go visit the Farm again this summer. It’s only $35 per night to stay in any of the hospitality houses (like the family I stayed with) and that includes dinner and breakfast. I’ll bring it up at a Food Awareness meeting soon and gauge (is that how you spell that?) interest.
Yeah, I’m amazed at how much that Tofutti sour cream tastes like the real deal.