Care of Amy Symington

Brussel sprout tacosIngredients:

  • 1 (350 g) package extra firm tofu, cut into long ¼” thick strips
  • 4 tbsp soy sauce
  • 2 tsp turmeric
  • 1.5 tsp ground coriander
  • 1.5 tsp paprika
  • 6 tsp coconut oil
  • 1 small onion, sliced
  • 4 cloves garlic, minced
  • 1 medium tomato, diced
  • 1 jalapeno pepper, minced (optional)
  • 1 medium sweet potato, diced
  • ½ cup water
  • 1 (398ml) can pinto beans, rinsed and drained
  • ¼ tsp salt

Slaw Ingredients:

  • 6 cups brussel sprouts, chiffonade
  • 2 cloves garlic
  • 1 avocado
  • 1 lime zested and juiced
  • 1/4 teaspoon salt
  • 1/2 cup water

Plus 10  6” soft corn tortillas and cilantro leaves for garnish

Directions:

1. In a shallow baking dish add the tofu, soy sauce, turmeric, ground coriander and paprika, and thoroughly coat the tofu. Set aside.

2. Over medium high heat add 1 tbsp of the coconut oil. Once heated, add the tofu strips. Fry until golden brown, about 5 minutes, and then flip. Fry the other side until golden brown, about 2 minutes, turn off heat and set aside.

3. Meanwhile, in a large skillet over medium high heat, add the remaining coconut oil. Once heated add the onion and garlic, and sauté for 3 minutes until translucent.

4. Add tomatoes and jalapenos and sauté until fragrant, about 3 minutes.

5. Next stir in the sweet potatoes and water. Cover and let simmer for 10 minutes.

6. Next mix in beans and salt, and heat through, about 3 minutes.  Remove from heat and set aside.

7. In a large mixing bowl add the brussel sprouts and set aside.

8. Next in a small mixing bowl add avocado, lime zest and juice, water and salt. Using a hand immersion blender, blend until completely smooth.  Add to brussel sprouts and mix.

9. For assembly, take one corn tortilla, 2 tbsp of bean mixture, 2 tbsp of slaw, 3 strips of tofu and garnish with cilantro leaves.  Serve with your favourite hot sauce.