Curried tofu tacos with brussel sprout slaw
Care of Amy Symington Ingredients: 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… Read More
Filed under: Eat Veg elifelines Uncategorised Vegan & Vegetarian Recipes