Not'cho Ordinary Taco Recipe

Press and crumble tofu

Drain the extra-firm tofu and press it for 15–20 minutes to remove excess water (use a tofu press or wrap in a towel and weigh down). Crumble the pressed tofu into bite-sized crumbles with your hands or a fork.

Prep vegetables

Peel and finely chop the yellow onion. Core and dice the red bell pepper into small pieces. Mince the garlic cloves.

Cook aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt; sauté 4–5 minutes until translucent. Add the diced red pepper and cook 3–4 minutes until slightly softened. Add minced garlic and cook 30–45 seconds until fragrant.

Brown tofu

Increase heat to medium-high. Add crumbled tofu to the skillet and spread into an even layer. Let it cook undisturbed 3–4 minutes to get some browning, then stir and continue to cook 4–6 minutes until golden in spots.

Season and simmer

Lower heat to medium. Add smoked paprika, ground cumin, chili powder, tomato paste, soy sauce (or tamari), maple syrup, and 60 ml vegetable broth. Stir thoroughly to combine so the spices coat the tofu. Let the mixture simmer 3–5 minutes so flavors meld and the liquid reduces slightly. Taste and add 1 tsp sea salt and 1/2 tsp black pepper (adjust to preference). If mixture seems dry, add another 1–2 tbs broth.

Soak cashews (if not already)

If you haven’t pre-soaked cashews, cover them with very hot water and soak 20–30 minutes to soften (longer is better). Drain before blending.

Blend sauce

In a high-speed blender add soaked and drained cashews, 240 ml water, 60 ml plant milk, nutritional yeast, lemon juice, apple cider vinegar, turmeric, garlic powder, onion powder, smoked paprika, and 1 tsp salt. Blend on high until completely smooth and creamy, 1–2 minutes, scraping down sides as needed. The sauce should be pourable; if too thick, add 1–2 tbs water to reach desired consistency.

Taste and adjust

Taste the not'cho sauce and adjust: more lemon for brightness, more nutritional yeast for cheesiness, or a pinch of salt for seasoning. Warm gently if desired before serving (see note).

Warm tortillas

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 180°C (350°F) oven for 8–10 minutes. Keep warm under a towel.

Assemble tacos

Lay a warmed tortilla flat. Spoon about 3 tbs of the tofu filling into the center (adjust for larger tortillas). Drizzle 1–2 tbs of the not'cho cheese sauce over the tofu. Add a small handful (about 1/4 cup) shredded lettuce, 1–2 tbs diced tomato, several slices of avocado, a sprinkle of chopped cilantro, and 1/2 tbs pickled jalapeños. Squeeze a little lime over the top and add hot sauce if desired. Repeat to assemble remaining tacos.

Serve

Serve immediately while tortillas and filling are warm. Offer extra not'cho sauce, lime wedges, and pickled jalapeños on the side.