🍎🍽️🌿 "TOFU y TACOS MEXICANOS VEGANOS, FÁCIL Y RAPIDOS "🌮💚

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh vegetables enhance flavor while frozen are often cheaper.

Drain and dry the block of extra firm tofu.

Slice the tofu and brown it in a pan with some hot oil.

Prepare a salad with shredded cabbage, shredded carrots, chopped cilantro, and dress it with olive oil, toasted sesame oil, lime juice, and salt.

Once the tofu is crispy and browned on both sides, flip it and cook a bit longer.

Prepare a peanut sauce with peanut butter, agave nectar, soy sauce, toasted sesame oil, crushed red pepper, lime juice, and a bit of water.

Combine the salad with the crispy tofu and drizzle the peanut sauce on top.

For the second recipe, wash and dry the chickpeas, then brown them in a pan with olive oil and season with a spice mix of oregano, smoked paprika, garlic powder, cayenne pepper, and salt.

Prepare a cilantro pesto in a food processor with cilantro, jalapeño, cashew nuts, lemon juice, salt, garlic powder, and black pepper.

Assemble the tacos with toasted tortillas, spread the cilantro pesto, add the seasoned chickpeas, and diced avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens