Bacon Wrapped Tofu Tacos with Jalapeno Creme

In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 Tablespoons of olive oil. Slice the tofu very thinly, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.

Heat about 1 Tablespoon of olive oil over medium high heat in a large pan. Add the seasoned tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done – I let mine cook about 2-3 minutes per side. When done, remove the tofu from the pan and cut each piece in half. Then, wrap each piece of tofu with a piece of bacon. Then set the tofu aside and cover with aluminum foil.

Do NOT wash the pan out. Put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 Tablespoon of olive oil and the diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup of Monterey Jack cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, in order to prevent it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.

Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle. When tortillas are done, set them aside on a plate and cover the plate so they stay warm.

To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and add some Monterey Jack cheese. I had to have extra creme to dip mine in, because it was just so good. Wasn’t too hot but just right!

Feel free to add salsa, lettuce, tomatoes, etc. If you have ever shunned tofu, you will change your opinion after eating this – I promise.