I noticed a long time ago that all taquerias (or at least the ones I have encountered in the Southeast) have one of a dozen common names. Let's see here... Guadalajara, Jalisco, Azteca, Acapulco, Jalapenos, Habaneros, et al. Sometimes a Peruvian-flavored spot will have a name beginning with "Sabor." Very occasionally you will find one that has a name like "Two Pesos" or something else more creative but lame.Well, tonight I tried my hand at tofu tacos. The technique for cooking the tofu was similar to making the perennial vegan brunch classic Scrambled Tofu, so the filling has a distinct egg-like taste. Not bad though. Very heavy on the cumin, chili powder, and a little oregano and soy sauce (seriously). Vegan cheese isn't bad on these.
I also had some pinto beans (canned- I'm a bit of a sellout) with some chopped serrano peppers. As spicy as they are, they imparted little flavor to the beans- I will just know to use more next time.
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