CHIPOTLE TOFU AND POTATO TACOS
1 pound yellow or red potatoes
1 cup vegetable broth or light colored Mexican beer
2 chipotles in adobo sauce, seeds removed (optional) and finely chopped
1 tablespoon tomato paste
4 cloves garlic, peeled and crushed
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 package Morinaga Silken Tofu - Extra Firm
2 tablespoons olive oil, divided
3 cups shredded red or green cabbage
1 jalapeño pepper, seeds removed and finely chopped
3 tablespoons lime juice
1/4 cup chopped cilantro leaves
1/2 teaspoon salt
16 6-inch corn tortillas or 8 8-inch large flour tortillas
garnishes: diced red ripe tomato, pickled jalapenos, pickled red onions
Peel potatoes, dice into 1-inch chunks and transfer to a large saucepan. Cover with cold water, bring to a boil over high heat and simmer for 10 to 12 minutes until potatoes are tender but not mushy, then drain.
While the potatoes cook, whisk together in a large mixing bowl the vegetable broth, chipotles in adobo, tomato paste, garlic, cumin, and oregano. Add cooked potato. Drain the tofu and dice into ½-inch cubes, transfer to the bowl and gently stir into the marinade. Cover and chill for 20 minutes.
Meanwhile, prepare the slaw by tossing all of the ingredients together. Cover and chill until ready to serve.
Preheat a large skillet over medium high heat and add 1 tablespoon of oil, tilting the pan to swirl over the bottom. Add half of the potato-tofu mixture and fry for 6 to 8 minutes, occasionally flipping the tofu and potatoes with a spatula. Fry until the potatoes are golden and tofu is hot. Transfer to a dish and repeat with remaining mixture and oil.
Warm the tortillas by placing directly on a stovetop burner set on a medium flame, flipping with long handled metal tongs, about 15 seconds per side. For each taco, use two overlapping corn tortillas or one flour tortilla. Transfer a warm tortilla to a serving dish, top with a large mound of tofu and potatoes and top with cabbage slaw and other toppings.