to Jamey Bennett
Traditional tacos filled a with lentil and mushroom base, and curry tofu and chickpea tacos in a soft tortilla. Well, that’s really only two, but it kinda counts as an onslaught, right? Now this looks like a long email, but bear with me because it’s two back-to-back meals that fold seamlessly into each other with very little effort!
I don’t know if I told you or not, but the doc told us that Charlie has some food allergies. They should pass as he gets older, but in the meantime, Jenny has been told to avoid milk and peanuts while she breastfeeds. Since Jenny is already vegetarian, that almost veganizes her diet. (She still eats eggs) So we’ve been really trying to create new whole food, meatless and dairyless recipes, and for the most part, we’ve had some really great successes – especially these two that I made over the weekend. VEGAN TACOS TWO WAYS!
These two make great back-to-back meals because they share a ‘creamy’ avocado, lime and cilantro sauce. And while these are both technically tacos, their flavors couldn’t be more different. The best part is that both are ridiculously simple and only use a few easy to find ingredients.
OK, we’ll start with the sauce, since that’s the common denominator in both recipes; the Avocado, Lime and Cilantro ‘Cream’ Sauce.
- 12 oz silken tofu
- 1/2 ripe Haas avocado
- 3 tbs lime juice
- 1tbs apple cider vinegar
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- A good palmful of fresh cilantro leaves
- Salt to taste
Put all of these things into a blender, and viola! That’s it. You’ll never want sour cream for your tacos again. I promise.
Now, this makes enough to top all of your tacos, with enough left over to make slaw for your curry tacos.
But let’s start with the Lentil and Mushroom Tacos. This is going to look stupid simple, because the only thing I was worried about was the “meat” base. If you’ve got a taco seasoning mix or recipe you prefer, use it. I’ve made my own taco seasoning before, and for the life of me, I just can’t compete with the 95 cent packets at the grocery store. Or better yet, I just buy a taco kit. Again, the only thing I worry about is the filling.
- 2 cups prepared lentils cooked in veggie stock. (I won’t go into cooking details because different lentils cook differently)
- 8 ounces portobello mushrooms finely chopped.
- 2 tbs tomato paste
- 1/2 tsp each soy sauce and vegan Worcestershire sauce
- Splash of liquid smoke (optional)
- Any extra veggie stock you didn’t use on the lentils
- Packet of favorite taco seasoning
This is easy:
- Sautee mushrooms in olive oil for 5-10 minutes (until they start to shrink)
- Add lentils, tomato paste, soy, Worcestershire and liquid smoke. (Stir this around and check the consistency. You want extra liquid because it’s going to cook down, so if it looks stiff, add veggie stock.)
- Slowly add seasoning mix, tasting as you go. (I say slowly because all of these packets are different, and it’s easy to end up with a salt bomb)
- Simmer for 15 minutes. You’re looking for a semi-loose consistency, like beefy taco mix, so don’t be afraid to keep adding stock as you go.
Top those bad boys off with all the usual fixin’s using the tofu cream sauce instead of sour cream. The lentil and mushroom texture will more than fill in for the beef, and the flavor is more smokey and robust than any ground beef. You’re welcome.
OK, so you’ve enjoyed your traditional tacos one night, but you still have a shit load of tofu and avocado sauce left over. What do you do? You make some Vegan Cilantro/Lime Slaw to go with your curry tacos, that’s what!
- Buy a prepackaged bag of coleslaw veggies.
- Add a handful of rough chopped cilantro, 2 tbs of lime juice – salt and pepper to taste.
- Now mix in the left over tofu sauce until you get a good slaw-like mixture.
- Cover and refrigerate for an hour or two.
The Tofu/Chickpea Curry Tacos are really the crown jewel of this whole thing, and they’re also the simplest thing to make. There is really no heavy cooking involved, just mixing and simmering. With my slaw premade, I had these tacos on the table in about 30 minutes.
- 1 lb block extra firm tofu – well pressed and chopped into small cubes.
- 1/2 red onion, chopped (optional)
- I can prepared chickpeas – drained
- 1 can unsweetened coconut milk
- 2 tbs green curry paste (or more if you prefer)
- 1 tbs brown sugar
- 1 tsp soy sauce
- 10 cherry tomatoes, quartered
- handful fresh basil leaves, chopped
- 1 tbs lime juice
- soft tortillas
- roasted cashews, chopped
And the cooking on these is so simple, it’s ridiculous!
- First, saute the onion and tofu on high heat for 5 minutes (use coconut oil if you have it)
- Add next five ingredients and simmer for 15 minutes
- Turn off heat and mix in the cherry tomatoes, basil and lime juice. Cover and let sit for 10 minutes while you warm tortillas.
Pile that shit on! The curry mix should stiffen a bit, but make sure you get enough sauce in each tortilla. Then top it with slaw, more cilantro and lime juice, cashews, and of course Sriracha.
The taste is amazing! It’s subtle enough for you to pick out every flavor, but balanced enough that they all sing in perfect harmony. These are the best things I’ve made in while. Seriously.
Now go make tacos!