Title: Vegetarian Tacos
Categories: Ethnic Vegetarian
Yield: 4 Servings
| 1 | ts | Vegetable oil |
| 1 | sm | Onion; minced |
| 3/4 | ts | Curry powder |
| 1 | cl | Garlic |
| 2 | ts | Dry mustard |
| 28 | oz | Tomatoes; can, chop w/juice |
| 6 | tb | Salsa |
| 3 | tb | Prepared horseradish |
| 1 | tb | Cider vinegar |
| 12 | oz | Firm tofu; frozen, thawed |
| 1/8 | ts | Salt; to taste |
Heat oil. Saute onion until clear. Stir in curry powder, garlic, and
mustard. Saute briefly. Add tomatoes, salsa, horseradish and vinegar.
Simmer 1 hour, until thick. Squeeze moisture out of tofu and crumble into
sauce. Simmer 30 mins more, until tofu absorbs flavor and tofu is of
desired consistency. Season with salt and extra vinegar if desired. Serve
in taco shells, garnished with yogurt, lettuce, tomatoes, cheese, salsa,
etc.