Green Chili Tacos

Yields: 4 Servings

From Veggie Vanagon

This recipe was submitted by one of our ardent farmers market customer, Katie. She runs a blog Veggie Vanagon.

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Ingredients

• 2 (10oz) packages Hodo Extra Firm Tofu Locate product

• 1 tbsp of vegetable oil

• 1 onion, finely diced

• 3 cloves of garlic, minced

• 2 (7 oz) cans of Ortega Green Chiles

• 2 cup of veggie broth

• 1 tbsp of cornstarch dissolved in 1 tbsp of water

• Salt and pepper to taste

• 3 tbsp vegetable oil

• Tortillas (use corn tortillas for GF

Optional Garnishes

• Mashed Yukon gold potatoes

• Refried beans

• Saute summer squash

• Cilantro

• Avocado

• Crumbled queso fresco

• Crema or sour cream

Instructions

1. Heat oil in a medium-sized saucepan on medium-high.

2. Saute onions until translucent, about 7 minutes. Add garlic and cook and stir until fragrant, about 3 minutes. Add green chilies and stir. Cook 3 minutes more.

3. Add broth and cornstarch slurry.
   Stir until thickened and then turn down the heat to low. Cook for 10 minutes more, stirring occasionally to prevent the sauce from sticking to the pan.

4. Slice tofu into 1 cm square cubes.
   Heat oil in large saucepan on high.
   When shimmering, add tofu. Stir until tofu has developed a golden brown crust. Remove from heat.

5. Heat tortillas in cast iron (no oil) until they soften. Smear with potatoes and/or beans. Top with tofu and/or squash.

6. Garnish with cheese, crema, avocado and cilantro. Fill side of plate with green chili sauce.

7. Enjoy!