Clarissa Johal: #MeatlessMonday- Tofu & Vegetable Tacos...Run in fear

Monday, February 2, 2015

#MeatlessMonday- Tofu & Vegetable Tacos...Run in fear

Photo courtesy of Vegan Feast Catering via Flickr
Run in fear...here comes a tofu recipe. Okay, before you run in fear, please give these a try. I promise this isn't bland or horrid the way most tofu recipes are. Forgive me, I love tofu and eat it all the time, but most recipes don't seem to understand tofu needs spices or marinating. If you don't, it tastes like a wet sponge. Ideally for this recipe, you would marinate the tofu in the morning to be ready for use by dinner, but 2-3 hours minimum.

So, here we go. This recipe is painless and healthy. If you like hard taco shells, by all means, use them. Personally, I hate the way they crumble all over the place or end up stale after 2 days in the cupboard, so I use whole-wheat tortillas. Enjoy!

Tofu & Vegetable Tacos

Ingredients:

Tofu:
12 ounces firm tofu
2 tablespoons apple cider vinegar
1 package taco seasoning
2 tablespoons olive oil

Coleslaw:
4 cups shredded coleslaw mix
1/2 cup chopped fresh spinach
1 tablespoon olive oil
2 tablespoons lime juice

Yoghurt Sauce:
1/4 cup plain yoghurt
1 tablespoon lime juice
Salt and pepper 

8 - 8" whole-wheat tortillas
1/4 cup shredded mozzarella, pepper jack or feta
Sliced avocados 
1/4 cup salsa

Directions

To prepare tofu: Drain and press out excess water by laying it between paper towels. Get as much water out as you can! Cut into 1" cubes and place in bowl. Add 1 tablespoon olive oil, 2 tablespoons apple cider vinegar and package of taco seasoning. Stir so that tofu is coated. Cover and marinate in refrigerator for 2 or more hours.

To prepare coleslaw: Toss the coleslaw, spinach, 1 tablespoon olive oil, and half of the lime juice in a large bowl. Set aside.

To prepare yoghurt sauce: Mix the yohgurt with the remaining lime juice in a small bowl and season with salt and pepper. Set aside.
Once tofu is marinated, cook in non-stick pan with 1 tablespoon of olive oil until tofu begins to crisp.

Fill warmed tortillas with the tofu mixture, coleslaw mixture, avocados and cheese. Top with the yogurt sauce and salsa. 

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