Wednesday, February 17, 2016

Thai Peanut Ginger Tacos with Soy Honey Tofu and Spicy Slaw

For the last two weeks, we have been experimenting with Vegan or Vegetarian food for most of our meals. (probably 80% at this point) It has been way easier than we thought and we have had some incredible meals so far. 

Why are we doing this you may ask?? Well, it's been a few things. Most recently, I have been watching way too many documentaries on Netflix. These have led me to the conclusion that eating meat every day is not good for 3 huge reasons:

1. Our environment (see movie Cowspiracy)
2. Our personal health (see movie Forks Over Knives)
3. Animal cruelty (common sense)

I don't have the will power yet to go all the way Vegetarian or Vegan... but what we can do at home for now is try to eat a more plant based diet. If you want to read a much better explanation of why this is important, read the recent blog posts from Jillian Harris or Erin Ireland.

Now, for the recipe! I made this one up due to the fact that I LOVE tacos and I really love Thai food. So what could be better than Thai Tacos? Am I right?

Oh and my all time favourite food blogger Half Baked Harvest has been posting lots of new Vegan recipes lately. Check them out here!  (these are my fav: Chipotle Quinoa Sweet Potato Tacos)


Serves 3-4

Peanut Sauce (you can make this ahead of time if you like)
  • 2 tbsp unsweetened peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp honey
  • 1 tsp minced ginger
  • 1/2 tsp minced garlic
  • dash of Sriracha (more if you want it spicier) 
  • 1 tbsp water
  • 1 package organic firm tofu
  • 1 tsp olive oil
  • dash of soy sauce
  • dash of honey

  • 1-2 cups red cabbage (finely chopped)
  • 1 carrot (grated)
  • 1 green onion (diced)
  • 1/4 cilantro (coriander)
  • 1 tbsp apple cider vinegar
  • Opional: 1 small red chilli (diced) - only if you want it spicy
  • 6-8 corn tortillas (or whole wheat flour wraps if that's all you have)
  • 1 avocado
  • 1 handful cilantro (coriander) to garnish
  1. Mix all ingredients (except water) for sauce in a small bowl. Add small amounts of water and stir until you get it the consistency you like. Set aside.
  2. Mix all ingredients for slaw in a medium bowl and set aside.
  3. Cut tofu into small cubes. Heat frying pan with olive oil. Once hot, add tofu and fry for 3-4 minutes. Add dash of soy and honey, Turn up and cook until all cubes are nice and seared on all sides.
  4. Slice up avocado and cut some cilantro for garnish.
  5. Heat corn tortillas in oven or microwave. 
  6. Serve with slaw, then tofu, avocado, sauce and cilantro.
  7. Enjoy!!

Fletcher enjoying the leftover avocado

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