Tofu Masala Taco ✨
I remember the first time I tried Indian food with my best friend @elizabethdantus . Dayummmm. Once you try something that you’ve genuinely never tasted before- your taste buds SING. Like I’m talking full on choir mode singing. I loveeeee. So I decided to make my own version and then throw it all in my favorite tortilla by @unbunfoods. Come on down to Flavorrrrrr town folks. Sharing the recipe for all of this cause I wouldn’t keep this from you!✨ #thedailykale . Bake tofu for about 15 minutes first with a little oil and a little salt and pepper. . Masala Sauce: 2 tbsp red onion (chopped) 1/2 can coconut milk 1 tbsp garam masala Pinch of black pepper Pinch of cayenne (optional) 1/8 tsp turmeric 1/8 tsp ginger 1/8 tsp coriander 1/8 tsp garlic powder Pinch of cumin Pinch of cloves + cinnamon Pinch of salt 4-5 tbsp tomato sauce Splash of lime juice 1 tbsp Lakanto golden monkfruit 1 package of tofu cut into strips or cubes —-- Crunchy Curried chickpeas: Toss with oil - then spices —-- 1 can of chickpeas 1 tbsp coconut oil (melted or spray) 1 tbsp curry powder 1 tsp turmeric powder 1 tsp garlic powder 1/2 tsp onion powder 1 tsp garam masala Pinch of salt Pinch of black pepper —-- Bake at 425 for 15 min then mix around and bake another 15 minutes. —-- Mint chutney : 1/2 jalapeño (seeded) 1 tsp salt 1/2 cup mint 1/2 cup cilantro 1 tbsp lemon juice 2 tbsp water Pinch of cumin 3 tbsp green onions —-- Yogurt sauce: 1 cup yogurt (@kitehillfoods) 5 tbsp cilantro 3 tbsp mint 1 tbsp lemon juice 2 tbsp green onions 1 tsp @Lakanto golden monkfruit . For both the mint chutney and the yogurt sauce just put in a blender and blend until smooth :) garnish with cabbage and cilantro. Enjoy! These tofu lettuce cups were my lunch the other day. So flavorful, refreshing and gooooood... I decided I needed to share the recipe with you! If you try it let me know :) .
Tofu Lettuce Cups Recipe by: The Daily Kale Ingredients: 1 package of extra firm tofu 1/2- 1 tsp corn starch or tapioca flour 4 tbsp. hoisin sauce 2 tbsp. tamari (or soy sauce) 1 tsp rice vinegar 1/4 tsp ginger powder 1/4 tsp garlic powder 1-2 tbsp. sriracha 4 tbsp. red onion (chopped) 2 green onions (chopped, for topping) Black pepper (to taste) Optional add in/topping: bell peppers, cabbage, peanuts, sesame seeds, carrots Directions:
Drunken noodles!! it’s noodle Tuesday y’all!
Nope.. not a thing ? Oh well. I. Am. In. Love. This sauce is very simple and so worth it! Y’all gotta try it. Also I used shirataki noodles for this to make it low carb and helllllllo. So so good. . I drained and rinsed the shirataki noodles and then cooked in a lightly oiled pan to get the water out for a few minutes. You can use whatever noodles you prefer though, and cook them according to the package instructions. In a separate pan I took baked tofu cubes, and tossed them with a little tamari or soy sauce & sesame oil. And then sautés your veggies with a little of the sauce mixture and then add the tofu and noodles all together and add the rest of the sauce until completely coated. I topped it with scallions and sesame seeds. . Baked Tofu: 1 package extra or super firm Tofu 1 tbsp Tamari (or soy sauce) Pinch of Garlic powder Pinch of Paprika Pinch of Black pepper For coating the tofu in the pan: *1 tsp sesame oil *1 tsp tamari Directions: Preheat oven to 450. Cut a block of tofu into cubes. I have a highlight on my instagram called 'Baked Tofu' if you'd like to see a visual of how I cut my tofu into cubes. Toss around with the spice mixture until coated. Bake at 450 for 25- 30 minutes, flipping halfway through. Drunken Noodles Sauce: * 4 tbsp. Tamari * 1 tsp water * 1 tbsp. @lakanto golden * 1 tsp. rice vinegar * 1 tsp. Sesame oil * 1/2 tsp. Tapioca flour * 1/4 tsp. Ginger powder * 1 tsp. Chili pate or siracha * 1/4 tsp Garlic powder * black pepper Directions: .For the sauce all you have to do is stir together the ingredients in a bowl. After your noodles and tofu are cooked, add in the sauce and whatever veggies of your choice and mix them all together on a low heat. Enjoy! #TheDailyKale Peanut sauce:
1/2 cup peanut butter 1-2 tbsp chili paste 1 tsp rice vinegar 2 tbsp sesame oil 4 tbsp tamari 1 tbsp coconut sugar 2 tbsp lime juice 1 garlic clove 1/4 tsp ginger powder Black pepper 4-6 tbsp cilantro 4-6 tbsp water (added in slowly) *Optional: garnish with cilantro and scallions Tofu crumbles: 1 package extra firm tofu Chipotle powder Garlic powder Black pepper 1 tbsp tamari Directions: Crumble the tofu and mix in with everything. Bake on parchment paper lined pan at 400 for 15 min. Flipping around halfway through. Add another 5 minutes for extra crunchy. |
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