I remade these tofu and rainbow veggie taco recipe because they are the easiest dinner ever. I served them with my avocado queso sauce.
Makes 12 street style tacos
For the Tacos
12 corn tortillas, warmed in the oven or on the stove top
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 ear or corn, kernals removed (optional)
1 small beet, cut into matchsticks
Pan Fried Tofu (recipe below)
Vegan Avocado Queso Dip (recipe below)
To assemle the tacos, top the warmed tortillas with tofu, vegetables and avocado queso sauce.
Pan Fried Tofu
1 (8 ounce) block firm or extra firm tofu, cut into small cubes
4 tablespoons oil
2 tablespoon light soy sauce
1 tablespoon coconut liquid amino acids
1 tsp of taco seasoning
Salt and pepper
Heat the oil in the frying pan and fry the tofu on both sides until golden brown, add soy sauce, coconut amino acids, taco season, salt and pepper and stir gently until all the ingredients are well combined. Cook for 5-8 min.
Vegan Avocado Queso Dip
½ cup raw cashews (soaked overnight)
3 medium avocados cleaned and seeded.
2 small jalapeño peppers, de-seeded and chopped
1 bunch of fresh cilantro chopped
3-4 сloves of garlic
Juice from 3 limes
2 tbsp nutritional yeast
1/4 cup of water to thin the sauce (plus more, if needed)
1/2 tsp salt
Blend the above ingredients in the high speed blender until smooth.