Nopal is the pad in the cacti plant. It is widely consumed and grown in Mexico. It is firm when raw and wet and slimy when cooked. It has a sour and a citrusy flavor that pairs really well with many Mexican dishes and it’s texture goes along really well with meats and eggs.
There is some evidence that nopales may decrease blood sugar levels in patiens with type 2 diabetes. I’m not sure about that, but what I can say is that nopales are rich in fiber and are good for you.
This recipe is very easy to put together, just sauté the ingredients and add the salsa at the end to simmer. It is a good option if you want to reduce your meat consumption. The tofu goes surprisingly well with the nopales plus these tacos fill you up for hours. You won’t even miss the meat or eggs with this recipe.
Recipe
Servings: 4 DF, GF, Ve, Vg
Ingredients
Red enchilada sauce with guajillo y pasilla (see the red enchiladas post for recipe).
2 nopales cleaned, with thorns removed. (cactus paddles)
Firm organic tofu
1 medium white onion
Procedure
- Dice the white onion, and clean the cactus paddles by removing the thorns and washing them with cold water. Cut the cactus paddles into 1/2 inch squares.
- Remove excess moisture from the tofu. I usually cut it into wide rectangles and press firmly with a clean towel. Cut the tofu into small cubes.
- Add about 2 Tbsp of oil to a 9″ non-stick skillet and add the onions and the diced nopales. Sauté until soft.
- Add the tofu, stir, and let it heat up a little bit.
- Add the red salsa all over and simmer for a few minutes.
- Toast some tortillas in a comal or directly on a gas burner and fill it.
