Blackened Tofu Tacos (WFPBNO)

I made these for Taco Tuesday and boy were they good. I had a bag of coleslaw mix in the frig that needed to be used. So, I opted to use that instead of lettuce. I made the sauce using plant based yogurt and Dr. McDougall's mayo recipe. I know the pic is a pic of a plant based Hellman's jar. But, it was washed out and that is what I stored my McDougall mayo in. His recipe is online and it's free. The leftovers heat up well in an air-fryer or toaster oven and the tofu would make a good addition to a salad.

For the sauce:

• 1/4 cup vegan mayo, I used Dr. McDougall's recipe
• 1/4 cup vegan yogurt, unsweetened
• 2 teaspoons blackened seasoning
• lime juice to taste, I used 1/2 a lime

For the tofu:

• 1 14-ounce package of extra firm tofu, drained and pressed
• 3 tablespoons blackened seasoning

For the tacos:

• flour tortillas
• avocado
• cabbage or coleslaw mix
• lime wedges for serving, optional

Press your toful between a folded kitchen towel. I use the lid to my Dutch oven to press my tofu.

Add all the sauce ingredients to a small bowl and mix to combine. 

Taste and adjust seasoning to your liking.

Press the tofu for about 30 minutes.

Then lice into 16 sticks.

Add the seasoning mix to a bowl or plate.

 

Dredge the tofu, coating all the sides.

Add to a plate.

Preheat your toaster oven or air-fryer. I used my toaster oven set at 350F. Add the tofu to a baking dish covered with parchment paper.

Baked until the tofu was brown and firm. About 15-20 minutes.

Heat the tortillas. To make a taco: add avocado, cabbage/slaw and tofu to each tortilla. Drizzle on some sauce and serve with hot sauce or lime wedges. I also heat some fat free refried beans as a side.

Another Taco Tuesday in the books!!

Enjoy!!!

Thai Beef Tacos

I decided to take my tacos for a different flavor profile last Taco Tuesday. I saw a few recipes online and decided to put my vegan spin on them. If you wish to make the WFPBNO use rehydrated soy curls that have been chopped up. I used green cabbage because that is what I had on hand; feel free to use red cabbage, nappa or whatever you have on hand. You are looking for a crunch factor. This made about 8 tacos but the servings will depend on the size of your tortillas.

• 1 tablespoon minced garlic (I use the kind already minced)
• 1/2 red onion, diced
• 1 inch knob ginger, minced
• 1 red bell pepper, thinly sliced
• 1 package (12 ounces) vegan beef crumbles
• 1/4 cup sweet chili sauce
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 tablespoon Thai basil, or sub regular basil
• 1/2 lime juiced
• taco-size flour tortillas
• 1/4 cup cabbage, shredded
• avocados, sliced
• spicy mayo, optional

Heat a large non-stick skillet over medium heat. Add the garlic, onion, ginger and bell pepper. Cook for about 3 minutes until the veggies begin to  get tender. 

Add a splash of water if they try to stick.

Add the vegan crumbles, sweet chili sauce, soy sauce and black pepper. Saute for 5-10 minutes; until the crumbles begin to brown.

Add the basil and lime juice and give it all a good stir.

I heated my tortillas briefly in the microwave. But, you can also wrap them and heat in the oven. To assemble your taco: add cabbage to the tortilla, top with crumbles, avocado, cilantro and spicy mayo. Serve with lime wedges on the side if you like. I had fresh corn on the cob for our side dish.

Enjoy!!!!