Taco Tuesday

It's time for another Taco Tuesday. Today's vegetarian offerings include Jamaican Curried Tempeh Tacos and Tacos With Spicy Tofu, Tomatoes and Chard. Yum! Enjoy!

VEGAN ZUCCHINI TACOS WITH SALSA VERDE

This is from Cristin Nelson and Mary Margaret Chappell on the Vegetarian Times website (posted September 28, 2022). It begins, "Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.

"For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer."

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-zucchini-tacos/.

Ingredients

2 tablespoons olive oil

1 medium onion, quartered and thinly sliced

3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)

3/4 cup prepared salsa verde

3/4 cup water

1/4 cup chopped cilantro

Salt and black pepper, to taste

8 corn or flour tortillas

Preparation

In a large skillet over medium-high heat, heat oil.

Add onion, and sauté 5 minutes, or until softened and browned.

Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.

Stir in cilantro, and season with salt and pepper, if desired.

Spoon mixture into tortillas and serve immediately.

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

This was also featured in “Tacos for the Holidays” and can be viewed online here.

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Step 1

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

TACOS WITH SPICY TOFU, TOMATOES AND CHARD

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”

Yield: 8 tacos, 4 servings; Time: About 45 minutes

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

Ingredients

1 pound tomatoes

1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water

Salt to taste

1 tablespoon grapeseed oil

1 small or 1/2 medium red onion, chopped (about 1 cup)

2 large garlic cloves, minced

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced

1 14-ounce box firm tofu, drained and cut into medium-size cubes

1/4 cup chopped cilantro (more to taste)

8 warm corn tortillas

Salsa fresca (optional)

Preparation

Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.

Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.

Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.

Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.

Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.

Tip

Advance preparation: The cooked tofu keeps well for a couple of days.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.