The most amazing tofu tacos you've probably never had

I know what you're thinking...tofu? BARF!!! Is this chick for real? But before you click out of this post and take me off of your blogroll forever, please just hear me out. These tofu tacos are so ridiculously good you'll want to slap your husband (okay, so you'll want to slap him anyways, for reasons other than tofu tacos, but this gives you a valid reason).

It's extremely unusual for me to post recipes on my blog because as you all know, I suck at all things domestic, but on the rare occasion when I do actually hit one out of the park, I figure it's only fair that I share my success and wisdom with others. Sure, there may be some of you out there who've achieved successful careers, nice homes, fancy cars, vacation condos on tropical islands that I can't even pronounce, but I can cook tofu. We all have our special talents and do the best with what we are given. 

I'll admit that a block of tofu straight out of the package looks pretty unappetizing (AKA pretty damn gross). It kinda reminds me of a giant Magic Clear Eraser but it's wet, slimy and crumbles like blue cheese when you touch it. I haven't had a chance to clean my tub with it yet to see if it has the same cleaning capabilities as a MCE, but I'll get back to you on that one later. 

My husband and I discovered the awesomeness that is tofu tacos at this amazing, trendy restaurant in Bend (which will remain nameless because I would die of embarrassment if they saw my photos which are pitiful compared to their artistic culinary masterpieces). We loved these silly little tofu tacos so much that we were going daily for awhile. Not only did we start to feel a little stalkerish about going to the same restaurant and ordering the same food item every single day, but dining out really starts to add up. We needed to figure out a way to make them ourselves so we could save some money and completely pig out on them without judgment (e.g. someone taking secret cell phone photos of us stuffing our pie holes with tacos) in the privacy of our own home. 

Although we have no idea what the recipe or ingredients are in the tofu tacos at our favorite restaurant (my husband first suggested that we should ask them for their recipe but I was like, "Um, babe, we eat here everyday. Do you really think they're going to just hand us their super top secret recipe so we can copy it and stop spending money at their restaurant? Probably not!"), so we decided to try our own knock off tofu tacos.  Although they don't look anywhere near as pretty as their tacos, the knock offs turned out incredible and now my husband and I are literally gorging ourselves right into the next pant size.

Ingredients you will need for the tacos:
white corn tortillas
olive oil 
tofu (I bought two firm blocks because I wanted leftovers)
cajun seasoning (I use Weber N'Orleans Cajun Seasoning)
lime juice
Salad/spinach greens or cabbage or both for the topping (I like both but my hubby hates cabbage so I leave it off)
cilantro for the topping
jalapeno peppers for the topping (optional)

Ingredients you will need for the spicy chipotle sauce: 
1 can of chipotle peppers in adobo sauce  (you wont use an entire can unless you want to set your mouth on fire, which I did the first time I made this sauce....lesson learned)
3/4 to 1 cup of mayo (didn't measure out very accurately..told ya I sucked at cooking)
1/2 cup of sour cream (feel free add more if you want)
1/4 tsp of minced garlic (I may have added a couple of these as I love garlic)
lime juice to taste
lemon juice to taste

Directions for the tofu tacos:
*Drain the tofu, blot well with paper towels, cut blocks in half width wise into two equal pieces and then cut into smaller cubes
*Add cajun seasoning into a plastic bag or container. Squirt tofu squares with some lime juice. Shake cajun seasoning onto tofu until it's well coated
*Cook tofu on a skillet over medium heat with a little olive oil until it starts to turn slightly crispy
*Warm corn tortillas on a frying pan with a small amount of oil and heat on both sides
*Cut up cilantro, salad greens/spinach, cabbage, and jalapenos and set aside

Directions for the spicy chipotle sauce:
Add mayo, sour cream, minced garlic, 1/2 can of adobo peppers, and a few squirts of lemon and lime juice. Blend in blender (I use my NutriBullet) until smooth. I will admit, I adjusted amounts until it tasted good to me (adding more lemon or lime for example) so there is no right or wrong way to make this sauce. I know, I'm super duper helpful.

Once you warm the corn tortillas on the skillet (a couple of min on each side usually) with a little oil, it's time to arrange your tacos. There is no exact science to this process. I put about 4-5 cubes of tofu in each taco, add some salad greens, cilantro and the spicy chipotle sauce on top. My final step is to squirt some additional lime juice on top (I love lime juice if you haven't noticed). You can also add some freshly sliced up jalapenos on top, but I find these tacos are spicy and hot enough without them so do what you wish but definitely have some water nearby because these tacos have quite the kick.

I know, I know, you're super jealous of my mad food photography skills, along with my fancy puke green fine china--courtesy of Walmart

I promise you that these babies taste so much better than they look. And I should probably mention that I added WAY more spicy chipotle sauce than a normal person would (hence the reason why my mouth was on fire). You probably wont want to start with this much sauce and had I not dumped a crapton of sauce all over the tacos, you actually would've been able to see what they looked like underneath (sorry). I told you there's a very good reason why I don't blog about cooking. I promise these tacos are good, and before you know it, you'll be buying the large boxes of tofu at Costco.