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