Crispy Tofu Winter Tacos


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.

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.

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.
Pomegranate seeds

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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