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.
3 scallions, sliced about 1/8″ thick
2 tsp hoisin sauce
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.