Spicy Korean Tofu Tacos

Looking for a quick, easy, tasty dinner recipe? Like spicy? Like tacos? Who doesn’t? Look no further!

I stumbled across this taco recipe when I was browsing one of my new favorite blogs: Rabbit Food for my Bunny Teeth. Definitely worth checking out. There are lots of healthy recipes and treats to try! Anyway, I was home alone and hungry… as usual… and wanted to make something a little more exciting than hummus and toast. So, spicy tacos were calling my name.

I modified the recipe slightly from the original and take note this serves one! So feel free to double it to make more. Enjoy!

Spicy Koren Tofu Tacos | kalelovesquinoa
Spicy Korean Tofu Tacos
Prep time: 15min
Serves 1

What you need:
2 soft taco sized corn tortillas
1 cup chopped kale
1 cup shredded or finely chopped carrot
1/4 cup low-sodium vegetable broth
1/4 package extra firm tofu
1/2 Tbsp Sriracha
1 Tbsp low sodium soy sauce or Tamari
1/2 Tbsp sesame oil or maybe try some coconut oil… nom!
1/2 Tbsp sesame seeds
1/2 small avocado or 1/4 of a big one

What you do:
  1. Let’s start with the tofu. Before you do anything, try to remove as much water as you can using a paper towel to absorb excess liquid. I usually wrap it in paper towel, give it a squeeze and let it sit for awhile…. like 5 mins. I have ADD.
  2. While your tofu is hanging out, chop your kale and carrots! Ok now you can chop your tofu into little cubes.
  3. Heat up a pan to medium/high heat. Mix sesame oil, soy sauce, and Sriracha add to pan. Add the cubed tofu  and cook on each side for approx 3 minutes until edges become firm.
  4. Once the tofu has finished cooking, remove it from the pan and set aside.
  5. Turn your pan down to medium/low heat and add your veggie broth. Let it heat up for a minute, then toss in the kale and carrots. Cook veggies for just a few mins or until they’ve reached desired firmness. I like em a little crispy!
  6. While your veggies cook, heat up your tortillas in another pan set to medium/high heat. You probably need 10 – 20 seconds on each side, until they start to brown just a little.
  7. Ok, ready? It’s taco assembly time! Here we go: taco, veggies, tofu, avocado, sesame seeds. Dinner. Boom. Drop the mic.

What’d you think? This yummy meal was long gone before I thought to try coconut oil with this, but you should because I bet it’d be delicious, happy cooking veggie lovers!

Jalapeño Cilantro Hummus

I love hummus. I literally cannot get enough of the stuff. I eat it in the morning on toast with sliced cucumbers, tomatoes or mashed tofu. I eat it for a snack with carrots or gluten free crackers. I’ll eve use it to top off my salads or add it to quinoa to get a nice creamy texture. It’s divine. My favorite brand is Sabra’s – it’s creamy and delicious and comes in a bunch of yummy flavors, all vegan and gluten free 🙂

But hummus can get expensive… it’s often at least $3 and can be up to $5! I’ve tried making my own hummus before. In fact, my friend Colleen has an amazing pesto hummus recipe on her blog, The Healthy Appetite. I’d highly recommend checking it out!

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This hummus however, is about jalapeños. I can’t really handle super spicy, but this recipe is delicious. The jalapeños give it just the right amount of kick and flavor. Easy, tasty, and cheap to make – I may be eating homemade hummus more often! Just don’t stick your knife in your brand new Cuisinart blender… like I did. Sometimes I don’t think things through. Luckily, I did think this recipe through so check it out and enjoy 🙂

Jalapeño Cilantro Hummus
Prep time: 15 – 20 mins max!
Serves one ladies book-club or 6 girls a’ snacking

What you need:

1-2 jalepeños (I used two and took most/all of the seeds out – that’s where the spice lives! – Remember use GLOVES!)
1 tbsp minced garlic
1/4 cup lemon juice
2 tbsp olive oil
2 cans chickpeas, rinsed and drained
1/4 cup sesame seed oil (some people use tahini instead)
1 tsp cumin
1 cup fresh cilantro (I chopped mine a little)
pinch cayenne pepper (paprike would work too)
sea salt and pepper to taste

What you do:

  1. Chop the jalapeños and throw in a skillet with the garlic on medium heat until nice and toasted. Like I mentioned,I used two jalapeños but removed most, if not all, of the seeds. More seeds = more heat so feel free to spice it up if you like!
  2. Meanwhile, put the remaining ingredients into a food processor and blend em up!
  3. Add in the jalapeños, garlic, sea salt and pepper to taste.
  4. Add in more lemon and/or olive oil (or even a little bit of water) to thin it to the consistency you like and enjoy!

Adapted from Big Red Clifford.