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1
In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 Tablespoons of olive oil.
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2
Slice the tofu very thinly, about 1/2 inch per slice, then rub each slice with the spice mixture.
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3
Set aside.
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4
Heat about 1 Tablespoon of olive oil over medium high heat in a large pan.
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5
Add the seasoned tofu, a few slices at a time, watching carefully.
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6
Flip after about 1-2 minutes.
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7
Cook until done I let mine cook about 2-3 minutes per side.
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8
When done, remove the tofu from the pan and cut each piece in half.
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9
Then, wrap each piece of tofu with a piece of bacon.
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10
Then set the tofu aside and cover with aluminum foil.
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11
Do NOT wash the pan out.
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12
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.
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13
Saute until the peppers are almost getting a little bit brown and everything is fragrant.
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14
Add the cream cheese, 1/2 cup of Monterey Jack cheese and chicken broth.
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15
Whisk and bring to a slight boil; reducing the heat if you have to, in order to prevent it from scorching.
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16
Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.
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17
Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan.
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18
When hot add one tortilla at a time, turning after about 15-20 seconds to the other side.
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19
Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle.
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20
When tortillas are done, set them aside on a plate and cover the plate so they stay warm.
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21
To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and add some Monterey Jack cheese.
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22
I had to have extra creme to dip mine in, because it was just so good.
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23
Wasnt too hot but just right!
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24
Feel free to add salsa, lettuce, tomatoes, etc.
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25
If you have ever shunned tofu, you will change your opinion after eating this I promise.
