Vegan Lettuce Tacos

Being that today is Cinco de Mayo AND Taco Tuesday I feel almost contractually obligated as a food blogger to bring you this totally awesome taco recipe. The best recipes happen in my kitchen when the fridge is empty and I need to do a restock. This helps me come up with a completely original dish since I don't have any other ingredients to rely on. So with a Tofu Lettuce Wrap in mind, I scanned the aisles of my local produce market for the best stuff I could find. I started with Zucchini, Corn and Yellow Pepper. Than I thought to myself which ingredients will blend well with those. I picked up a Jalapeño, Red Cabbage and some Romaine. With some help from my pantry staples, I was well on my way to creating this delicious, spicy, filling Tofu Taco dinner. Like most of my recipes, you can make this using similar ingredients and whatever's in your fridge or in season at the time. Trust me, you will love this recipe. Plus, I only use ONE pan for the whole thing. I mean how gorgeous does this platter look? I know you want to dig in. Let's Get Cooking!




Vegan Lettuce Tacos

For Tofu:

1 package of Firm Tofu, cubed small
1/4 Cup of Thai Peanut Marinade 
2 Tbs. Soy Sauce

For Taco Filling:

1 Tbs. Toasted Sesame Oil
1 Red Onion, finely chopped
2 Ears of Corn, kernels stripped
1 Yellow Pepper, finely diced
1 Jalapeño, finely diced (if you don't want as much heat, remove seeds)
4 Small Zucchini, finely diced
1 Tbs. Thai Peanut Marinade 
1 tsp. Powdered Ginger

For Red Cabbage Slaw:

1 tsp. Toasted Sesame Oil
1/2 Head of Red Cabbage, sliced
1 Tbs. Soy Sauce
1 Tbs. Rice Wine Vinegar 

Romaine Lettuce, remove from stem but keep whole as these will be your taco "shells"
Roasted Peanuts, chopped for garnish (optional)

Directions:

Pat the Tofu dry with a few paper towels and drain if you have time. Combine cubed Tofu with Thai Peanut Marinade and Soy Sauce. Let sit for about 25-30 minutes. 


Heat up a large pan and add in Sesame Oil. Once the pan is at a Medium High heat add chopped Red Onion and sauté until translucent, about 4 minutes. 
Next add the Corn Kernels, Yellow Pepper and Jalapeño. Saute for about 5 minutes.


Add Zucchini, Soy Sauce, Thai Peanut Marinade, Powdered Ginger and stir together. Cook until Zucchini is tender but not mushy, about 5 minutes. 
Once all the ingredients have married, remove from pan and set aside. 


Heat up the same pan and add Sesame Oil. Bring to Medium Heat, add Shredded Red Cabbage and Soy Sauce. Deglaze the pan with Rice Wine Vinegar. Salt to taste. 
Remove from pan, add scallions and set aside. 


Add a drizzle of Sesame Oil to the same pan and bring to a Medium heat. Add marinated Tofu cubes. Cook for about ten minutes or until all the raw tofu taste is cooked out. 
Turn frequently to avoid sticking. 
Arrange Lettuce "shells" on a platter along with Taco Filling, Cooked Tofu and Red Cabbage Slaw. 



Next Stop, Tastebud Fiesta!

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