Taco Tuesday

It's Taco Tuesday, time to check out how yummy tacos can be. Today's meatless offerings include Summer Tacos with Corn Green Beans and Tomatillo Salsa and Smoky Sweet Potato and Black Bean Tacos. Enjoy!

MAPO TOFU TACOS

I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.

Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”

Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.

To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!

Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.

Ingredients

For the baked tofu:

1-2 cups all purpose flour

2 eggs; slightly beaten

about 2 cups panko breadcrumbs

1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes

For the mapo sauce:

1 tablespoon soy bean paste

1 tablespoon sesame oil

1-2 tablespoons szechuan sauce start with 1 tablespoon

1 tablespoon low sodium soy sauce

2 gloves garlic minced

1/2 cup water

Salt to taste; if needed

For the tacos:

corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas

shredded carrots

shredded cabbage

scallions; diced for garnish

sriracha sauce

Instructions

Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.

Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.

After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.

While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.

When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.

TEMPEH TACOS

I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.

This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos

Ingredients

1 (8-ounce) package tempeh

2 cloves garlic, minced

1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)

1 fresh jalapeño, diced

2 – 4 tsp. chili powder (2 was plenty for us!)

3 tsp. cumin

2 tsp. lime juice

2 tsp. garlic powder

1 tsp. onion powder

2 tsp. dried oregano

1 tsp. minced chipotle pepper

1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)

1/2 red onion, diced

1/2 green bell pepper, diced

2 tbsp. water

salt + pepper to taste

olive oil mister or cooking spray

dash of liquid smoke (I omitted this)

6-8 hard taco shells

vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving

Instructions

Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!

SMOKY SWEET POTATO AND BLACK BEAN TACOS

This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)

This recipe makes 8 tacos; Total Time: 35 minutes.

To view this online, click here.

Ingredients:

2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, minced

2 medium sweet potatoes, cut into 1/2-inch cubes

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

1 (15 ounce) can of black beans, drained and rinsed

8 flour tortillas, warmed

1 cup freshly grated manchego cheese

fresh cilantro for topping

lime wedges

Chipotle Lime Crema

3 tablespoons greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

zest of half a lime

1/8 teaspoon salt

Directions:

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.