Japanese Inspired Tofu Tacos

 

 

 

 

 

 

 

Last night I was struck with some sort of divine inspiration! I had a super long day and was not interested in spending a lot of time making dinner when I got home. Luckily my boyfriend, although not very experienced in the kitchen, was able to follow my Easy Japanese-y Tofu Marinade recipe and prepared some a few hours ahead of time. Using that, and some other ingredients I had around my kitchen I somehow put these puppies together. I wasn’t expecting them to be so delicious, so I had to share! I hope you enjoy them as much as I did.

Ingredients:

8 tortillas – 5-6″ in diameter (I used corn tortillas, but feel free to use whatever neutral flavored tortilla you like.)
seasoned seaweed sheets
lettuce of your choice (I used a spring mix of delicate lettuces.)
coconut oil
1 pint cremini mushrooms, sliced
3 scallions, sliced about 1/8″ thick
Approximately 2/3 block of Easy Japanese-y Marinated Tofu
2 tsp soy sauce
2 tsp hoisin sauce
sea salt
2 tsp toasted sesame oil
1 medium avocado, halved and cut into approximately 1/8″ slices 

Directions for the fillings:

To prepare the tofu
1 In a large pan, heat about a tablespoon of coconut oil.
2 Once hot, carefully add in marinated tofu and drizzle with hoisin sauce and soy sauce. Brown on all sides.

To prepare the mushrooms
1 In another large pan, heat about a tablespoon of coconut oil.
2 Once hot, carefully add in the mushrooms. Cook until browned on one side.
3 Turn the mushrooms and add in the scallions and a pinch or two of sea salt. Cook until mushrooms are completely browned, then lower the flame.
4 Continue to cook, stirring often, until scallions are soft.
5 Remove mixture from heat, and drizzle with toasted sesame oil.

To prepare the tacos:

1 Heat tortillas. I like to put them right over the flame of my stovetop (VERY carefully), and toast each side using long tongs to turn them. You can also heat in a toaster oven, or in a pan.
2 Place one sheet of seaweed on each tortilla. I had tiny sheets, but if yours are larger than your tortillas, cut them to size first.
3 Place 2 or 3 small lettuce leaves on top of the seaweed.
4 Add in tofu, mushrooms & a slice or two of avocado.

 

Enjoy!

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