Crispy Tofu Tacos

Salsa Ingredients

• 10 roma tomatoes, diced

• 2 large red onions, diced

• 1 bunch fresh cilantro, finely chopped

• 2 tbsp olive oil

• Lime juice (think I used about 1/3 cup) and pepper, to taste

Tofu Ingredients

• 1 pack tofu - I use high-protein tofu since it’s pre-pressed

• 2 tbsp ground flax + 5 tbsp. water = 2 flax eggs!

• 1 cup (more or less) flour

• 1 cup (more or less) cornstarch

• 1 cup (more or less) bread crumbs

• 2.5 tbsp. hot sauce

• 1 tsp. paprika

• 1/2 tsp. garlic powder

Other Ingredients

• Small, 6 inch tortillas - corn or flour - pick your favorite!

Instructions

1. Preheat oven to 380 degrees F.

2. Press your tofu if it isn’t pre-pressed. Discard liquid and chop into small 1/2 inch cubes.

3. Prepare flax eggs by whisking 2 tbsp. ground flax with 5 tbsp. water. Let it sit for 5 minutes to thicken.

4. In bowl #1, combine flax egg and 1/2 tbsp. hot sauce. In bowl #2, have the flour. In bowl #3, have the bread crumbs.

5. For all tofu cubes, complete this process (it takes a little while..): Dip the tofu into the flour until all sides are completely coated. Then dip it into the flax seed eggs so that all sides are soaked. Then repeat these 2 steps: put it back in the flour then back in the flax egg. THEN dip in in bread crumbs so that all sides are completely coated. Do this for all tofu cubes

6. As you finish coating the cubes, add them to a baking sheet. Once all tofu has been coated, season with garlic and paprika, and pop them in the oven for 30 minutes, rotating them halfway through.

7. Time for the salsa - dice tomatoes, onion, and cilantro if you haven’t already. Combine them in a large bowl. Add olive oil, lime juice, and pepper. Mix well and cover - put in fridge so flavors blend together.

8. When your tofu has about 5 minutes left, heat a skillet over low-heat and begin to warm your tortillas, about 30 seconds on each side.

9. Once tofu is done cooking, remove from the oven and let cool. Toss them in a heat-resistant glass bowl and coat with the remaining hot sauce. Mix and coat evenly.

10. Plate your dinner: tortillas, tofu, then salsa. Enjoy!

BBQ Jackfruit-Tempeh Slaw Tacos

Jackfruit/Tempeh Mixture Ingredients

• 1 pack tempeh

• 1 can jackfruit

• 1 medium sized onion

• 3 cloves garlic

• 1 tbsp. olive oil

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 1/2 tsp. chili powder

• 1/2 tsp. cumin

• 2 cups vegetable broth

• 3/4 cup barbecue sauce (I used @annieshomegrown brand)

• Drizzle of maple syrup

Slaw Ingredients

• Broccoli slaw mix

• 1/2 cup @followyourheart vegenaise

• 3 tbsp. red wine vinegar

• 1/2 tsp. sugar

• 3 tbsp. lemon juice

• 1/4 tsp. salt

• 1/4 tsp. pepper

Other Ingredients

• Small taco tortillas - whole wheat, flour, corn - pick your favorite!

Instructions

1. Crumble jackfruit into a colander and rinse/drain. Crumble tempeh in a bowl. Set to the side.

2. Chop up onion and garlic - sauté for 3 minutes in olive oil THEN add jackfruit and tempeh.

3. Let simmer for a few minutes then season with paprika, garlic powder, salt, pepper, chili powder, and cumin. Mix and simmer until color develops.

4. Add 1.5 cups vegetable broth, 3/4 cup barbecue sauce, and a drizzle of maple syrup. Simmer on medium-high heat for 20 minutes.

5. While jackfruit/tempeh mix is simmering, prepare slaw by combing all ingredients in a bowl EXCEPT for the broccoli slaw itself. Add broccoli slaw to a large tupperware bowl and drizzle the dressing mix on top. I like to top off my tupperware and shake to combine!

6. In a small skillet over medium heat, warm up the tortillas by adding them one at a time, flipping every 2 minutes so they don’t burn.

7. Once the jackfruit/tempeh mixture has absorbed the liquid - add them to your tortillas, top them off with slaw mixture, and enjoy!