Two Vegan Tacos, One Sauce

One of my goals lately has been to eat healthier. It's much easier said than done for me. I do love my pasta, cheeseburgers, fries, desserts, ice cream- pretty much everything on the non-healthy list. But I am trying- which for me means cutting back slightly but more so just having things in moderation. I am a firm believer that fad diets do not work (maybe short term but never long term) and that everything in life, except love, should be had in moderation!! 

After coming off a juice cleanse last week, I had to ease back into the heavier foods and I decided to do a little vegan cooking and eating. I made these two vegan tacos with a delicious corn and avocado sauce/salsa for both. I will say they turned out delicious and the fact that they are healthy is such a bonus!!

Tacos

Roasted Poblano, Mushroom and Tofu Taco

Fridge: 

2/3 lb or block of firm tofu, sliced in large squares 

1 tbs cilantro, minced

2 cups cremini (baby bella), sliced 

Counter:

Juice of 1/2 lime 

2 garlic cloves, minced

1/2 large yellow onion, sliced thin

Pantry:

1/4 tsp ground cumin

1/2 tsp salt

Few cracks of black pepper 

1/4 tsp of dried oregano

1 tbs olive oil plus 1 tsp 

Toasted pistachios (optional) 

Corn or flour tortillas 

Tools:

Large bowl 

Plastic wrap

1 small non stick sauté pan

1 large sauté pan 

Mixing spoon

Spatula 

Cutting board 

Chopping knife

Measuring spoons 

Preheat oven to 400 degrees and roast poblanos straight on the racks for 20-25 minutes until the skin begins to blister. Remove from the oven and place straight into a large bowl and cover with plastic wrap. Allow to steam for 5-10 minutes and then remove the poblanos and easily peel off the skin of the pepper. Throw the skin away and remove the stem and interior seeds and do the same. Julienne the remaining poblano flesh and reserve for later use. 

I took my entire 1lb of firm tofu block and sliced it into three large even squares. I put one square back into the fridge for another day and used the other two squares (2/3 lb) for the tacos. Add 1 tsp olive oil, ground cumin, minced cilantro, 1 clove of minced garlic, juice of 1/2 a lime, 1/4 tsp of salt and a few cracks of pepper to the tofu squares and allow to marinate for 5-10 minutes. 

Heat 1 tbs of olive oil in large sauté pan over medium heat. Once hot add the onion slices and sauté for a few minutes. Then add the remaining clove of minced garlic. Sauté for another minute or two and then add the mushrooms. Sauté for 3-5 minutes and then sprinkle with the remaining 1/4 tsp of salt and the dried oregano. Add the julienned roasted poblano and mix in with the mushrooms and onions. Turn off the heat but leave in the pan.

Heat the separate small nonstick sauté pan over medium heat. Once hot add the tofu slices. Cook each side for 2 minutes each and then remove to your cutting board. Slice into cubes and add the tofu cubes to the mushroom and roasted poblano pan. Mix well together and serve the filling top of your tortillas. I like to add a sprinkle of toasted pistachios to the tacos for added crunch- but that's totally up to you! 

These tacos were delicious with our avocado and corn salsa/sauce. Loved them! Now try the next tacos! 

Roasted Brussels Sprout and Carrot Taco 

Fridge:

15 Brussels sprouts, bottom stem cut off and cut in half

1 1/2 cups baby carrots, sliced in half lengthwise 

2 tbs maple syrup

Pantry: 

1/2 tsp chili powder

1/2 tsp salt 

1/2 tsp balsamic glaze 

3 tbs olive oil 

Tools:

Baking tray

Aluminum foil 

Small mixing bowl

Whisk or fork

Preheat oven to 375 and cover baking tray with aluminum foil. 

Add the Brussels sprouts and carrots to the tray. 

In the small bowl add maple syrup, chili powder, balsamic glaze, salt and olive oil. Whisk well and pour over the Brussels sprouts and carrots. Mix the sauce and vegetables well. 

Put into the oven and bake for 20-25 minutes until the vegetables are softened but not soggy. Just Al dente.

Serve with tortillas, lime and fresh tomatoes. And of course my avocado and corn salsa below!! 

Salsa

Avocado and Corn Salsa 

Fridge: 

1 ear of corn, cooked and kernels removed 

1/2 a medium ripe avocado

1 1/2 tbs cilantro, minced 

Counter:

Juice of 1/2 lime

1 small garlic clove, minced 

2/3 cup water

Pantry:

1/2 tsp hot sauce (or 1 tsp Jalapeno minced)- optional 

1/2 tsp salt 

Tools:

Blender or food processor 

Add all the ingredients to the blender and process until smooth- but still slightly chunky. 

Enjoy with tacos above or chips! It's delicous and super healthy!