Vegetarian Soft Taco & Spinach Artichoke Dip

Ingredients for 5 servings:

• 260 g flour (2 cups)
• ½ tsp salt
• 145 ml water (3/4 cup)
• 3 tbsp olive oil
• 1 pack of tofu
• e.g. soy sauce
• 2 tbsp paprika powder
• 2 tsp black pepper
• ½ tsp salt
• 1 garlic clove(s)
• 1 tsp onion powder
• ¼ tsp cayenne pepper
• 3 tbsp herbs, dried
• 118 ml sour cream (1/2 cup), approx.
• 79 ml mayonnaise (1/3 cup), approx.
• 1 tbsp lime juice
• 1 tsp tomato paste
• 1 tsp mustard
• salt and pepper
• 2 romaine lettuce hearts
• 1 spring onion(s)
• n. B. Sweet and sour sauce, approx. 2 – 3 tbsp
• 200 g corn flour
• 300 g water, warm
• ½ tsp salt
• 225 g cream cheese
• 60 g sour cream
• 60 g mayonnaise
• 1 garlic clove(s)
• 80 g Parmesan
• 60 g cheese, grated
• pepper
• 400 g artichoke(s), pickled
• 170 g baby spinach, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 5 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 22.06.2020

For the blackened tofu tacos: For the tortillas, mix the flour and salt, add the water and oil, knead, and let stand for 10 minutes. Make about 10 portions of 40g each and place them in the press. Fry for 3 minutes on each side and keep warm in aluminum foil. For the tofu, cut the tofu into rectangular slices and marinate in soy sauce for 3 hours. For the blackened seasoning, mix all the ingredients into a spice mixture and marinate the tofu in it so that everything adheres well. Fry for about 3 minutes on each side. For the taco sauce, mix all the ingredients together. For the taco topping, cut the lettuce into very fine strips and the onion into thin rings. Mix the sauce with the lettuce and onions. Heat the tortilla, place the lettuce on the tortilla, top with the tofu, and garnish the whole thing with the sauce. Nachos with Spinach Artichoke Dip: For the nachos, knead the flour, salt, and water together and let rest under foil for 20 minutes. Roll the dough into a large roll and cut into approximately 50g pieces. Take one piece at a time and flatten it in a tortilla press. Fry in a pan for about 4 minutes on each side, then cut into eighths. Place the triangles in hot oil to fry until nicely browned. For the dip, mix the cream cheese, sour cream, mayo, garlic, Parmesan cheese, grated cheese, and pepper. Drain the artichokes, chop them, and add the spinach. Preheat oven to 180°C (350°F). Spray a tart pan with baking spray or butter. Bake for 20 minutes. Lilly prepared this recipe as an appetizer on Monday, June 22, 2020, on the show “The Perfect Dinner” – Day 1 in the Nahe region.