Tofu Tacos with Veggies and Spices
Tofu is what you make out of it - it’s art!
Tofu - a bean - has a sweet and astringent taste, pungent after its digested. According to Ayurveda (the science of knowledge) tofu is considered a cooling food. Spring and Summer is a great time to enjoy tofu dishes.
There are so many delicious ways to cook with tofu. The rule of thumb: if you want your tofu dish to be a ‘wow’ in your kitchen you have to season it well - a.k.a. spices for taste and digestion. Tofu will adapt to whatever you want it to be - it’s cooks choice!
For more deets on Tofu and its benefits and history please check out Joyful Belly - School of Ayurveda Diet and Digestion on line.
Source Recipe: The Everyday Ayurveda -Kate O’Donnell
Genia’s Spoon Me Tips:
I modify a few areas in the recipe: cooking the carrots with the spiniach and tofu instead of serving it raw. I also leave out the cayenne and chili. If you can handle these heated spices my honors to you and your joyful gut, enjoy! If you are sensitive to spicy foods, have a sensitive gut, and dealing with hot flashes then leave these spices out. This recipe will still be delicious!
If you are sensitive to hot and pungent spices please be extra cautious with very heated peppers like: cayenne pepper and chili - both being very intense on the gut organs.
This dish can be made with 4-6 egg whites lightly scrambled instead of tofu.
Mis En Place - everything in its place! Makes cooking fun and easy!
Recipe
1 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander
1/2 tsp turmeric powder
pinch of black pepper or cayenne pepper
1/4 tsp salt
1/2 14-oz block of extra firm tofu
2 tsp oil or ghee - clarified butter
1 cup roughly chopped baby spinach or Swiss chard
1 carrot shredded
4 corn tortillas
1/2 lime, cut into wedges
optional: add 1 garlic clove minced and 2 tbsp red onion chopped - saute and add to tofu in pan
Toppings
fresh salsa - be mindful of the salsa you choose: mild, medium, hot
sliced avocado
chopped cilantro
shredded lettuce
shredded carrots on top or option to mix in with tofu and greens
Instructions
combine all spices and salt in small mixing bowl
rinse the tofu well and squeeze it between your palms to remove some of the water. Releasing the water will make it cook faster.
in a small bowl mash the tofu with a fork and stir into the spice mixture
in a medium frying pan warm the oil or ghee on medium low heat. When pan is hot add the tofu. Use the spatula to stir well - 5 minutes
add the chopped greens and fold in with the spatula, continue cooking and stirring for 5 minutes more. When tofu begins to brown remove from heat and cover to keep warm
tortilla: pat each tortilla with dry hands to soften
in another large pan spread the tortilla in a single layer and warm over low heat for 2-3 minutes. If edges curl take them off heat immediately
serve: place tortilla on plate and spoon a strip of tofu mixture on each tortilla. Add toppings in any combination - with fresh lime wedges squeezed on top -get creative!
Much love,
Genia