FLAVOR-FULL SHREDDED TACOS

FLAVOR-FULL SHREDDED TACOS

One of my clients shared a fun, delicious recipe she found on Instagram and I decided to give it a try.  It sounded really cool! What is interesting   about this recipe is that the tofu is shredded. It makes for an unusual texture. 

Nutritionally, it is low in calories and a good source of fiber. It’s a good source of protein and an excellent source of Vitamin C, calcium and iron. 

The tacos were really good! They have a nice spicy, sweet flavor to them.

Time permitting; I HIGHLY recommend cooking this in stages so that you can let the flavors meld overnight. It really brings it to life!!

SHREDDED TACOS RECIPE

Ingredients:

• 14-ounces of extra firm tofu
• 2 1/2 tablespoons coconut amino acids
• 1 tablespoon extra-virgin olive oil
• Spices:
  • Cumin
  • Paprika
  • Chili powder
  • Granulated garlic
  • Granulated onion
  • Sea salt
• 1/2 yellow onion
• 3 cloves of garlic, minced
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/4-1/2 jalapeno pepper (depending on how spicy you like them)
• 1/4 cup tomato paste
• 1/3^rd cup pure pineapple juice – I used the Lakewood brand
• One bunch of cilantro, stems removed
• 2 cloves garlic
• 4 tablespoons plain vegan yogurt, I used the Culina brand
• 4 tablespoons vegan mayo – I used the soy-free veganaise brand
• 1/2 lemon, squeezed
• 1 teaspoon pure maple syrup
• 8 each whole corn tortillas, I used Boulder Chips blue corn tortillas 

Directions to make the Tofu:

1. Pre-heat oven to 350̊ F.
2. Press or pat-dry the tofu.
3. Shred into long strips with a grater into a medium size bowl.
4. Add 2 tablespoons of coconut aminos.
5. Add 1 tablespoon olive oil.
6. Add a generous sprinkle of cumin, paprika, chili powder, garlic, onion and a pinch of salt.
7. Mix thoroughly. 
8. Spread out on a parchment paper covered baking sheet. Bake for 30 minutes, stirring 1/2 way through.  
9. Optional: Put in the refrigerator overnight so flavors can really meld. 

Directions to make the vegetable mixture:

1. Cut onion, bell peppers and jalapeno into long strips. 
2. Add onion, bell peppers, jalapeno and garlic to a lightly oiled large sauté pan. 
3. Turn heat to medium and cook for 10 minutes.
4. Add a generous sprinkle of cumin, paprika, chili powder, garlic, onion and a pinch of salt. 
5. Add the tomato paste and mix thoroughly.
6. Cook for 2-3 minutes.
7. Add the pineapple juice and 1/2 tablespoon of coconut aminos. 
8. Bring to a boil and then turn heat down to low. Stir in the tofu mixture and mix again.   
9. Optional: Put in the refrigerator overnight so flavors can really meld and then reheat the next day. 

Directions to make the salsa verde sauce:

1. Add the cilantro, 2 cloves of garlic, vegan yogurt and vegan mayo, lemon juice, 1 teaspoon cumin, 1 tsp maple syrup and a pinch of salt to a blender.
2. Blend in a blender until completely mixed.

 Bringing it all together:

1. Heat tortillas in a sauté pan and then place in a plate.
2. Top each tortilla with a tablespoon or two of tofu mixture.
3. Sprinkle salsa verde sauce over the top.
4. Fold taco, serve and enjoy!

Shredded Tofu Tacos  

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.