Let’s Taco’bout it!: Chipotle Tofu Tacos with Cilantro Quinoa and Mango

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Well, here it is! The fifth and final taco in my series, “Let’s Taco’bout it!” Of all the tacos posted in the last few weeks, I think this was my favorite one! The flavor combination of the zesty chipotle, the citrusy lime and mango, and the sweet agave and pomegranate bits, combine to create one beautiful meal. My talented boyfriend Brian, even made homemade tortillas for these tacos, which were absolutely incredible! (Look for that recipe soon!) Although I am sure this looks like a lot of work, I promise you, this meal is not very hard, and will only take you 30 minutes! Give it a try! Seriously, there’s so much to love. And don’t forget to try the other tacos in this series as well!

Day One: Spiced Corn and Bean Tacos

Day Two: Island Tacos

Day Three: Veggie Tacos

Day Four: Tempeh Tacos with Avocado-Lime Sauce

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Lime Cilantro Superfood Quinoa

Yield: 4 servings

  • 1 cup dry quinoa
  • 1 ½ cups water
  • ½ cup chopped kale
  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
  • 1 lime, squeezed
  • 1 teaspoon grated lime zest
  • 1/4 teaspoon crushed black pepper
  • salt to taste (feel free to try a seasoned salt here!)

Quinoa Directions:

  1. Cook the quinoa by bringing 1 cup dry quinoa and 1 ½ cups water to a boil. Once boiling, reduce the head to a simmer, top with a tight fitting lid, and allow to cook untouched for 15- 20 minutes. (While this is cooking, get started on the tofu and mango topping!)
  2. After 20 minutes, remove from heat, but allow to sit untouched for another 5.
  3. Fluff with fork and add the chopped kale, parsley, cilantro, lime juice and zest, as well as other seasonings to the pot. Stir together and garnish with lime wedges.

Chipotle Tofu Ingredients:

Yield: 12 small triangles

  • 14 ounces extra firm tofu (1 block)
  • 1-2 teaspoons safflower oil (or other)
  • 1-2 Tablespoons agave syrup
  • 2 Tablespoons soy sauce
  • 1 teaspoon chipotle powder (to taste)
  • 1 Tablespoon mixed seasoning*
  • Salt (as desired)
  • Spritz of lime juice

Tofu Directions:

  1. Slice tofu into 12 triangles and squeeze dry using paper towels or a hand rag (this can take a while!)
  2. Head oil in a large frying pan over medium-high heat and add the tofu triangles.
  3. Drizzle each triangle with soy sauce, agave, and sprinkle with seasonings. Flip and repeat this on the other side. Continue to cook each triangle, occasionally adding more seasoning or sauce if desired, until crispy on the outside- about 6 minutes total.
  4. Squeeze a little lime juice over the top of the triangles and remove from heat.

Mango Avocado Topping

Yield: 4 servings

  • 1 ½ avocados, diced
  • 1 champagne mango, diced
  • 2 limes, squeezed
  • 2 Tablespoons dried pomegranate bits

Mango Topping Directions:

  1. Combine the fruit in a bowl, toss well, and plate.

Assemble each taco with a few spoonfuls of the quinoa, a few tofu triangles, and a scoop of the mango avocado topping! Enjoy!

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Notes and Tips!:

  • The mixed seasoning blend I used for the tofu was a herb and dry vegetable blend with lots of garlic, onion powder, oregano, etc. It helped to add a little more texture and flavor to the tofu. You can find these blends in the spice section of your grocery store, and pick one that seems to fit your pallet! Pay attention to whether you want a salted or unsalted version. This particular spice blend was unsalted, which I preferred since the soy sauce is relatively salty.
  • Gluten free? Try corn tortillas!
  • Slightly adapted from: Kathy at Vegan Lunchbox
  • Check out some other delicious recipes from ‘a rented kitchen,’ like these Southwestern Egg Rolls, Teriyaki Tofu and Pineapple Bake, and my Quinoa and Parmesan Kale Patties!

Let’s Taco’bout it!: Tempeh Tacos with Avocado-lime Sauce

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So, I’m in disbelief that I have had this blog for 9 months and this is my first tempeh recipe. Whut?! I literally just had to search “tempeh” in the search bar to confirm this. I actually do not cook tempeh all that often, that is not why the lack of tempeh on my blog is surprising. The reason it is surprising is that tempeh is a fabulous meat substitute for vegetarians that everyone should know about and I cannot believe I haven’t shared it with you already!

So here’s the tempeh scoop. Tempeh is made from soy beans- whole soy beans. It has a slightly nutty flavor that many people think tofu lacks. Tempeh is very high in fiber and is actually much firmer than tofu! Tempeh is great grilled, marinated, crumbled, pretty much any way you like it!

In this recipe, the tempeh should be marinated for a few hours at least, and then stir-fried for a quick, nutritious, and filling meal. Give it a try! It’s magical stuff.

And don’t miss the other tacos in this series, Let’s Taco’bout it!

Day One: Spiced Black Bean and Corn Tacos

Day Two: Island Tacos

Day Three: Veggie Tacos

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Avocado-Lime Sauce Ingredients:

  • 1 avocado
  • 1 Tablespoon + 1 teaspoon lime juice
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ½ Tablespoons salsa
  • ¼ teaspoon minced garlic
  • ¼ teaspoon garlic powder
  • Gracious sprinkling of dry minced onion

Tempeh Marinade Ingredients:

  • 1 6-ounce block tempeh, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon maple syrup
  • ¼ teaspoon pepper
  • 1 teaspoon vegan Worcestershire sauce
  • ½ teaspoon barbecue seasoning
  • ¼ teaspoon cumin
  • 2 Tablespoons lime juice
  • 1 small avocado
  • 6 Tablespoons water
  • ½ teaspoon Lawry’s seasoned salt

Taco Ingredients (optional):

  • 1 Tablespoon olive oil (for sautéing tempeh)
  • Corn tortillas
  • Shredded cheese (suggested: pepper jack, if vegan omit)
  • Chopped lettuce
  • Salsa

Directions:

  1. To prepare the tempeh: combine the olive oil, soy sauce, maple syrup, pepper, Worcestershire sauce, barbecue seasoning, and cumin in a medium sized bowl. Whisk together.
  2. Cut the tempeh into small cubes and toss in the marinade until well coated. Transfer the tempeh and marinade into a shallow dish or Tupperware, and allow to continue marinating for a minimum of 2 hours and up to a day.
  3. Sauté the tempeh cubes in a frying pan with a little bit of olive oil over medium high heat. Cook until brown and crispy.
  4. To make the avocado- lime sauce: combine the ingredients in a blender and mix until completely blended. Add flavors or additional spices as desired.
  5. To assemble tacos: toast the tortillas for a few minutes and top with lettuce, cheese, salsa, sautéed tempeh, and the avocado-lime sauce. Enjoy!

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Notes and Tips!:

Let’s Taco’bout it: Island Tacos

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When I started brainstorming for “Let’s Taco’bout It” I kept imagining fruit in a taco. That might sound weird, but hear me out. I have a history of homemade black bean and mango enchiladas. They are some one of my family’s favorite dishes. I wanted to try and apply that same sweet and savory combination to one of my tacos, without getting tooo crazy. Thus, I decided pineapple would be the fruit, and that led to the creation of these Island tacos. With sautéed pineapple and seasoned soy crumbles, these tacos hit the spot! Give them a try and don’t forget to come back later this week for more taco recipes!

Day 1 of ‘Let’s taco-bout it’ Taco Series: Spiced Black Bean and Corn Tacos!

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Ingredients:

  • 1 Tablespoon olive oil
  • ½ package of soy crumbles
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of chili powder
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon lime juice
  • 1 jalapeno, deseeded and diced
  • ½ fresh pineapple, cut into chunks
  • 1 Tablespoon soy sauce
  • ½ yellow or white onion, cut into small strips
  • 2 Roma tomatoes, diced
  • 2 leaves of romaine lettuce, cut into thin strips
  • 8 corn tortillas
  • Suggested toppings: crumbled queso fresco, Salsa

Directions:

  1. Heat the olive oil over medium-high heat in a large skillet. Once hot, add the soy crumbles, spices, and lime juice to the pan.  Mix well and stir frequently.
  2. In a separate frying pan, heat the pineapple chunks, soy sauce, jalapeno, and onion slices over medium-high heat.
  3. Arrange the tortillas on a plate, and cover with a damp paper towel. Microwave for 20-30 seconds to help give the tortillas some moisture.
  4. Assemble your tacos with pieces of shredded lettuce, diced tomatoes, soy crumbles, sautéed pineapple chunks, and top with crumbled queso fresco and a spoonful of salsa.
  5. Enjoy!

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Notes and Tips!: