Following a plant-based diet can be difficult if you have a meat-loving spouse.  Yes, I like meat but Jeff LOVES meat!  He is, however, willing to be somewhat helpful in my journey in that he is willing “to try” what I make and will find a way to add to his meals so I don’t have to cook two separate meals.  But, on Day 5, I decided to try Tofu Tacos and that might be a little too much on his first day home from his trip so we made a compromise…isn’t that what good marriages are all about?  I made him ground pork tacos as long as he would eat one of my tofu tacos. We had a deal!

First, let’s focus on what I ate before we get to dinner.  I must admit I slept in yesterday.  It was a Sunday morning and I was in no hurry to get moving.  So I just snuggled up next to the fireplace with my blanket. my dog, Oscar, and worked on my blog while sipping coffee. I finally got around to eating a banana later in the morning. Lunch was just a salad with tomatoes, feta cheese, gherkin dill pickles, feta cheese and a splash of oil & red wine vinegar…nothing exciting but still hit the spot.

Snacks were my daily go-tos of pistachios, apple chips, and one truly incredible treat…2 bite size sea salt chocolate caramels! YUM!

Now for the tofu recipe…tofu can be super wet so I bake it first in the seasonings to help it dry out to avoid having to include traditional flours or cornstarch to dry it out.  I’m trying to stay away from white flour and cornstarch is too processed. This trick worked perfEctly and the tofu was the perfect consistency.

Vegetarian Spicy Tofu Tacos

Ingredients

  • 1/4 cup onion, diced
  • 1 jalapeno, diced
  • 3 tablespoons light oil, divided into 1 tbsp and 2 tbsps
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoons oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 1 block (350g) extra-firm tofu, crumbled
  • 1 cup fresh salsa
  • 2 tablespoons hot sauce
  • 4 whole wheat tortillas

Suggested toppings:  salsa, avocado, tomatoes, onions, cilantro, etc…

Directions

Preheat your oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it. (Tip:  I put a little oil or cooking spray on the pan if I’m using parchment paper to help it stick to the pan and stay down)

Saute onion and jalapeno in 1 tbsp olive oil (Tip:  if my onion mixture starts to dry out before they are fully cooked, I just add a splash of water)

Mix the oil, soy sauce, vinegar and all of the spices together in a large bowl.

Drain the tofu in a colander and crumble with your fingers.

Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the prepared pan. Bake for 25 to 30 minutes, stirring every 5-10 minutes/

Add to a sauce pan with the salsa and hot sauce to heat through.  Allow to simmer for about 15 minutes.

Serve on warmed tortillas with desired toppings; I like to serve black beans on the side.

Bottom Line:  I really enjoyed these and they will be included in my dinner rotation! Even Jeff ate the one he was require to eat without too much of a fuss.  I think adding a fruit salsa would definitely kick it up a notch with the addition of more citrus.  Try this in your kitchen and let me know what your think!

 

 

 

 

1 Comments on “January Journey…Day 5 of my Plant-Based Pescatarian Diet”

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