Pa-Tofu Tacos

You don’t have to be OK with eating something called “cabeza” just to enjoy a taco, but in L.A. it sure helps. And while most taco trucks have veggie options–potato or even just vegetarian tacos with beans, veggies and cheese are always safe–you probably won’t find tofu Mexican-style anytime soon.
So, for that rare instance of drunk dining at home, whip up some of these tofu-potato tacos topped with sour cream-less herb guacamole (if you can’t resist the real stuff, mix some extra cumin, cilantro and garlic with your sour cream).
Tofu Tacos
1/2 block firm tofu
2 Tbs. cumin
1 white onion, minced
6 cloves garlic
3 Tbs. extra virgin olive oil
1 portobello mushroom, diced small
1 white potato, boiled and mashed
1 jalapeno, chopped
1 bunch celery tops, finely chopped
5 Tbs. extra virgin olive oil
2 Tbs. Tapatio (or equivalent hot sauce)
1 Tbs. soy sauce
6 corn tortillas
Guac-a-dilla
2 avocados
2 Tbs. extra virgin olive oil
1/2 cup dill, chopped
1. Press your tofu by wrapping in paper towels and placing a phone book on top of it. Let sit for 10 minutes on each side and discard the tofu water. In a bowl, smash the tofu thoroughly with a fork until totally crumbled. Set aside.
2. In a large skillet, sauté the cumin, onion and garlic in 3 Tbs. of olive oil on high heat. Let cook for a couple minutes and add the tofu, mushroom, onion, mashed potato, jalapeño and chopped celery tops. Stir thoroughly to keep from sticking. After about 15 minutes, the tofu crumbles should be browned and the mushroom should be well cooked. Add the hot sauce and soy sauce and place on simmer until you’re ready to serve.
3. Cut and scoop the avocados into a bowl. Mash together, then whip thoroughly with the olive oil and dill. Add salt and pepper to taste.
4. Throw your tortillas on a large skillet and heat until nearly crunchy. Heap the tofu filling on each tortilla and top with the dill guacamole.

Beverage: Margarita on the rocks with mint and lime wedges.
Soundtrack: Charles Mingus’ Tijuana Moods