Tofu Pico de Gallo (My recipe)
1 package of firm organic Tofu (16oz) diced into 1/4" cubes or smaller
*note: tempeh is better to use as it is easier to digest, and may have less estrogen-- please research this
1 cup organic flour
1 TBsp pepper (organic if you can find it)
1 TBsp sea salt (no iodine)
1 TBsp garlic powder
dash soy sauce
2 to 3 TBsp safflower (or similar) oil *do not use olive oil, makes tofu bitter.
2 ripe roma tomatoes, organic
1 small organic purple onion
bunch of fresh cilantro
optional: jalepeno pepper, diced
1 or 2 limes (to taste)
1 package of organic NON GMO small corn tortillas
Dice tomato, onion, about 1/2 cup of cilantro, toss in small bowl. Put flour,spices and tofu in a large resealable bag and toss until tofu is covered uniformly with flour mixture. Fry until browned on all sides in a large frying pan over med heat. In a small frying pan, fry tortillas in hot oil (med high heat) for 30 seconds on each side (the tortilla will puff up when ready to be flipped) and set aside. This makes the tortillas pliable so they do not fall apart or tear when handled.
To serve: put spoonful of tofu in center of tortilla, cover with pico de gallo, squeeze lime juice on it, fold in half and eat!
DELICIOUS!