Crispy Tofu Winter Tacos

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I love tacos. Over the summer I made Crispy Potato + Chickpea Tacos. They had very seasonal flavors for the summer. So I thought if I had to make a taco that was seasonal for winter what would it include? I knew I wanted to put pomegranate in there. I have been loving kale and the green and red together look so festive. Then I thought a crispy, breaded tofu is warm and comforting. Topped off with a creamy, cheesy sauce and bam! Winter tacos were made.

To watch the recipe video click here.

CRISPY BREADED TOFU
Ingredients
3/4 block tofu
1/2 cup panko breadcrumbs
2 tsp garlic powder
1 tsp salt
1 tsp onion powder
2 tsp paprika
1/2 tsp black pepper
1 tsp parsley flakes
1 tbsp vegetable oil (optional)

Method
In a bowl mix the breadcrumbs with the seasonings. Cut the tofu into rectangles and coat in the breadcrumbs. Place in a pan lined with parchment paper once coated. If you would like drizzle some vegetable oil onto each strip. Bake in the oven at 450F for 30 minutes.

CREAMY CHEESE SAUCE
Ingredients
1 zucchini, peeled and chopped
1/3 cup cashews
1 clove of garlic
2 tbsp nutritional yeast
1-2 tsp salt
1-2 tbsp unsweetened, original almond milk

Method
In a pot boil the zucchini and cashews for 20 minutes. In a high speed blender place all the ingredients. Blend until smooth.

OTHER
2 big handfuls of kale. To cook the kale, place in a pan with some water and cover. Add in 2 tbsp garlic powder and 1 tsp red pepper flakes.
Pomegranate seeds

ASSEMBLE THE TACOS
Take 1 tortilla of choice, spread on a little of the sauce. Add kale, tofu and pomegranate seeds. Optional but you can add some of the cheese to a squeeze bottle and drizzle it on top.

Yields 3-4 large tacos

If you want to share this recipe on Pinterest, please use this picture. Thank you so much ❤Screen Shot 2017-12-07 at 5.04.49 PM.png

 

 

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