The picture does not do these amazing tacos justice! The other day, I received my Cooks Country magazine and their cover photo was of citrus braised pork tacos with pickled red onions and habanero sauce. I decided I would follow the recipe exactly and make a batch for The Boyfriend. Now, if you know me, you know I never follow recipes, but I was determined to this time, and in doing so, I was inspired to create my own version of tofu tacos for myself. I actually wrote down the recipe as I was cooking and will share it with you.
I used extra firm tofu and small TVP granules to give it more texture. This was a super simple dish that came together in 30 minutes. I made homemade corn tortillas and both The Boyfriend and I enjoyed our dinner immensely. Their recipe for pickled onions used WAY too much sugar. I ended up rinsing the brine off and adding plain vinegar, allspice berries and caraway seed to the pickle. Much better! I also doctored up the habanero sauce because I found it boring and not spicy. (this was after I served The Boyfriend his tacos exactly as the recipe called for.)
Tofu-TVP Taco Filling (adapted from Cooks Country)
- 15 oz. extra firm tofu, frozen, thawed and drained well
- 1 cup TVP granules
- 2 tbsp. olive oil
- 1 large onion, sliced in half moons
- 8 cloves garlic
- ¼ cup thawed orange juice concentrate
- ½ cup tomato paste
- 1 cup water
- 2 tbsp. soy sauce
- 2 canned chipotle peppers in adobo (more or less depending on how spicy you like it. If you do not like heat, you can add 2 tsp. of smoked paprika
- 1 tsp. allspice
- ½ tsp. toasted cumin seed
- 1 tsp. ground cumin
- 2 tsp. toasted ground coriander
- ¼ tsp. cinnamon
- Pinch dried cloves
- 1 tsp. dried oregano
- 1 tsp. cocoa powder
- 2 tbsp. nutritional yeast
- 1 tbsp. garlic powder
- 2 tbsp. lime juice
- 1 tbsp. Worcestershire sauce (Annie’s is vegan)
- 1 tbsp. fresh marjoram
- ½ cup chopped cilantro
- Salt/Pepper to taste
- *Optional: 1 habanero pepper minced
- Heat oil over medium heat in a cast iron skillet; add the onions and garlic and cook for several minutes.
- Next, add the rest of the ingredients, stir to coat well, cover and cook for 20 minutes, stirring several times.
- Taste and adjust seasoning
See how simple this is? I’m so glad I have a bunch of leftovers!
I made this amazing chocolate-almond pie for a party the other day and OMG, it was so delicious. It happened to be a raw, BEEgan dessert, but no one had any idea and I didn’t tell them until they were eating it and begging for the recipe. It’s just your classic almond/date/cocoa crust filled with almonds, coconut oil, honey and more cocoa.. the sauce was coconut oil, honey, and cocoa and a bit of coffee.
Raw desserts are so much easier than baked desserts! I forgot how much I love making them. I used to make them daily at one of my jobs.. One of my favorites was making a beautiful raw carrot/coconut cake.. It’s been a while since I’ve made one. That is a little harder to pull off as a “normal” dessert, so it will have to be for people who are open to experimenting.
I’ve been having so much fun with my tortilla press. Fresh corn tortillas are the best! I use masa, water, and a tiny pinch of salt. I cook them in my cast iron. I used to make them years ago when I was married and raising my kids, but stopped… and now I will not go back!
The above picture was my breakfast the other day.. I am in love with the Costco Sweet Kale Chopped Salad Kit. It’s a mixture of broccoli (stems), Brussels sprouts, cabbage, kale and chicory. It comes with both pumpkin seeds and dried cranberries, which I use in other applications (like Granola!).. and a dressing which I don’t use at all. It’s so convenient to just grab a handful of delicious veggies for salads, sandwiches, stir fries..
I topped the tortilla with some spicy TVP based chili. I used my “quick mole” and homemade salsa to flavor the chili along with onions, garlic, peppers, and jalapenos.
The Boyfriend enjoyed this chili on top of a hot dog… which is fine with me! I’m glad I can get plant-based goodness into him.. and he loved it!
I digress; back to my meal! I topped the tortilla with my chili along with the greens, homemade salsa.. and served it with a side of slow cooked pintos. The salsa was a cooked salsa… with jalapenos, garlic, onion, culantro, cumin, coriander, lime juice and canned diced tomatoes. The culantro is such a great alternative to cilantro! Much stronger and so packed with flavor.
It was, of course, very hot and spicy because I never seed the chilies I work with. (If I am cooking for myself).. when I cook for clients or restaurants, I seed them!
One of the ways I can eat amazing, 30 minute meals is by making a big pot of lentils or other beans. I usually boil up a pound of them at a time; freeze half of the cooked legumes in 1 cup portions, and eat the rest over a period of a 5 days or so.
For this dish, I toasted some spices on a bit of coconut oil, the added cooked lentils, homemade salsa and veggies; cooked for 10 minutes or so and then topped it with fresh tomato, onion, and cilantro. The salsa gives it a “cooked all day” taste, and it is really easy to make a meal for one. I’m a fan of eating spicy curries for breakfast… it’s a great way to start the day!
My Ethiopian spice mix is amazing. It contains 17 spices. We make it in big batches.. since I use a lot of it!
I’m not quite sure how to to describe this deliciousness? It definitely hits cheesy notes when you add it to certain foods. I use it like you would Parmesan. If you like savory, smoky, umami taste like me, then you will love this!
I used toasted walnuts, nutritional yeast, garlic powder,smoked paprika,and oat fiber pulsed together in my food processor. The oat fiber was there for texture; the pulsed nuts and oat fiber create a lovely crumble I love. I also just happen to have a lot of oat fiber. You can leave it out or add some golden flax meal
I made this over the top flavor bomb of a sandwich with leftover smoked tofu, Costco kale/Brussels sprout salad (sans the dressing and nuts/seeds), avocado,onion, Dijon and some of my homemade vegan mayo.
Oh how I love to refrigerator pickles! (Fermented pickles are even better!).. When I have some veggies I need to use, pickles are one of the first things I think of.
As you all know, I love heat, so it’s rare I will pickle something without it. For this batch, I used Carrot, Daikon, Jalapeno, Onion, and Turmeric. I made a simple brine out of sea salt, water, and vinegar, threw in a couple bay leaves, coriander seeds, and peppercorns. It’s a lovely little bit of spicy deliciousness that will compliment many meals… try some on sandwiches, or in a salad! I love hummus and pickles together. Later today, I’m making some Hummus with Caramelized Onions and Smoked Paprika… I can’t wait to make a little appetizer plate with the pickled veggies, hummus and homemade pita chips for The Boyfriend and I to enjoy when he comes home from work tonight.