Vegan Tacos a la Alemaña

Well, we've landed in Pennsylvania. Our things aren't here yet, but our bodies (ourselves!) are. I have yet to get the kitchen together, so I'll share this recipe I made in Chicago shortly after we returned from Germany.

While we were in Germany, we heard about a California-style burrito place with some vegan options. It sounded good, but I must admit I had some prejudicial doubts re: European burritos. But on our last night in Berlin, we tried it out and it was terrific. The ingredients were just right, the tortillas were soft and tasty. The lime tofu was awesome.

So when I came home, I made these tacos, based on German burritos, based on Californian burritos, based on Mexican food, based on what the Aztecs were eating when the Spaniards showed up and "discovered" them. Oh, plus tofu, origin: China. So much travel to make it, deliciously, to this plate.

This is an easy recipe, but it has a lot of components. Hang in there and you'll be glad.

Lime Tofu
8 ounces tofu
grapeseed oil
1/3 cup lime juice
2 teaspoon sugar

Wrap the tofu in a clean kitchen towel and place it between two plates, weighted with something heavy but stable. When it's drained a good amount (maybe 15 minutes later) cut the tofu into 1/2 inch cubes and fry it in some hot grapeseed oil until browning.

In a separate pan, whisk together the lime juice and sugar over low heat, until the sugar dissolves. Add the tofu and toss for a few minutes before setting aside.

Black Beans
grapeseed oil
1/2 onion, chopped
1 clove garlic, minced
1 can black beans
salt to taste

I made a simpler bean than usual this time, since these burritos have so many other things going on. Heat the oil over medium, then add the onion and garlic. Cook until the onion begins to soften, then stir in the beans with their liquid. Cook until most the liquid has evaporated and the beans are warmed through.

Guacamole
recipe here

Rice
(they used brown; I was out and used white)

Fajita Veggies
grapeseed oil
1/2 green pepper, sliced lengthwise
1/2 onion, sliced lengthwise
cumin
coriander

Heat the oil over medium high, then add the pepper and onion. Stir in about 1/2 teaspoon each of the spices. Cook until the veggies are browning at the edges.

Put all this together with some tomato in a tortilla. (Make your own tortillas!)