Everyone Needs to Try This

Fresh chalupas w/ lentils, cilantro-lime rice and non-dairy stovetop "queso".

You know crispy tacos, right? Those gross, uber processed "shells" that you pick up from the mega-mart? Yeah, don't do that anymore. Want to give your tortillas some crunch? Pre-heat your oven to ~450F. Meanwhile, acquire a muffin tin and place it upside down on your countertop. Drape a few tortillas over the cups of your muffin tin, give it a quick non-stick spray and slap it in the oven for about 8 minutes. In no time at all, you'll have fresh, crispy tortillas cups for which to stuff full of vegan goodness in a manner not unlike a chalupa. 

Tofu Asada Tacos

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3am tofu asada tacos; plated and ready to go.

"Tofu asada? Is that a thing?". Yes, friend. Tofu asada is a thing now. In my experience,"asada" seems to typically be grilled meat (generally beef) in an asada-style marinade which always seems to have lime, olive oil and a mish-mash of your typical Mexican ingredients (e.g. cumin, cilantro, chillies). I see no reason why this process cannot apply this same process to a block of extra firm tofu. Drained, pressed and marinated for an hour or so.

Carne or tofu Wok or grill. Hot metal cooky-thingy. Basically the same thing.

"UGH. That is NOT carne and that is NOT asad-dization. It is asadatage". Correct, Captain Stellar Observation Skills. It is NOT carne and it is a wok, not a grill.Still, I challenge you to pop into your nearest handful of authentic Mexican taquerias and tell me how many of them prepare carne asada on an open flame and not a simple flat-top griddle. I'm going to guess not many.