Taco Tuesday! Sean always says that if you like Mexican & Asian food, you can go Vegan . . . and I couldn’t agree more!
I feel like I am always making some sort of variation of tacos/burritos & I don’t mind it one bit. It’s usually such an easy meal to make & the fact that you can always mix up the fillings/sauces means you can never get bored of it!
The zucchini fries were good, and I made my avocado dressing for dipping, & that proved to be an awesome combination! Next time I will not make so many of them because they are only good when they are fresh out of the oven, not very good for leftovers!
Ingredients – Zucchini Fries
-3 medium zucchini, cut into 1″ strips
-1/2 Cup all purpose flour
-2 – 3 Cups breadcrumbs
-2 teaspoons paprika
-Pinch of tumeric
-1 teaspoon garlic powder
-1/2 teaspoon oregano
-1/2 teaspoon black pepper
-1/3 Cup cornflour + 3 Tablespoons water to dissolve the cornflour into a light paste
-Oil for baking sheet/glass dish
Directions
-Preheat the oven to 425 °F
-Toss the zucchini strips with all purpose flour. Set aside
-In a bowl, dissolve the cornflour & water. In another bowl, add the breadcrumbs, paprika, turmeric, garlic powder, oregano, & pepper. Stir well to combine
-Dip the zucchini strips (now covered in the flour), into the cornflour paste. Then roll them in the breadcrumb mixture. Coat well. Lay it on a baking sheet or glass dish. Repeat for all the strips. Space them apart so they do not touch
-Bake for 20 minutes. Remove from the heat and cool on a wire rack for 5 minutes
-Remove & serve hot
Ingredients – Black Bean & Tofu Tacos
Ingredients – Spiced Black Beans
-2 teaspoons oil
-2 cloves garlic, minced
-1/4 Cup onion, chopped
-1 15 oz can black beans, drained & rinsed
-1 teaspoon cumin
-1 teaspoon oregano
-1 teaspoon chili powder
-2 Tablespoons salsa
Ingredients – Tofu Scramble
-1 Tablespoon oil
-1 14 oz container firm tofu, pressed & crumbled
-3 Tablespoons nutritional yeast
-1/2 teaspoon tumeric
-I also added frozen corn to this mixture
Directions
-For the beans: heat 2 Tablespoons oil in a skillet over medium heat. Add garlic & cook for 30 seconds, then add the onions. Cook for 3 – 4 minutes, until softened. Add the beans & spices & cook for a few minutes, until combined & heated throughout
-Transfer the beans to a bowl & use a fork to mash. Stir in the salsa
-For the tofu: heat the oil in a large non stick skillet. Add the tofu & all the spices & cook, stirring frequently until the tofu pieces are slightly firmer & have soaked up all the flavor from the spices
-To assemble: spread about 1/4 Cup of the mashed beans on each tortilla, then top with about 1/4 Cup of the crumbled tofu, & desired toppings —> I made mine into a salad and added the avocado sauce from above, tomato, lettuce, and kimchi . . . & hot sauce, duh
XOXO
