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Mexi-Tofu Tacos and Salsa Fresca

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Mexi-Tofu Tacos and Salsa Fresca

For this week’s Care2 recipe, I’d like to share two recipes from Judi Davis, our Pantry Cook of the HeartMath Kitchen. These are two delightful, vegetarian recipes!

JudiJudi, says, “I like food that is visually pleasing and filled with layers of flavor, like painting on a blank canvas. But instead of paint I use flavors and spices. Tofu is an empty palate and makes for a great blank canvas. I use a lot of flavors in the marinade which makes for a super flavorful tofu treat.” Judie continues to say, “I love people and I love feeding them. I put a huge amount of love into the food when I cook. It makes me happy when people are nourished by the food that I’ve made for them.”

Mexi-Tofu Tacos

Tacos are a perfect food because there’s a great balance of complex carbohydrates, protein and vegetables. And marinated tofu is a great taco ingredient! Top it with the Salsa Fresca and prepare for a wonderful taco experience!

1  14oz. can black beans, not drained (add ¼  teaspoon salt and ¼ teaspoon cumin)
1 ½  cups shredded purple cabbage
1 cup shredded green cabbage
8 corn tortillas
Salsa Fresca (See next recipe)
1 lb. firm tofu

Marinade:

1 ½ cup olive oil
4 tablespoons  hot sauce
2 teaspoons taco seasoning
2 teaspoons chipotle powder or paste
2 teaspoons sea salt
2 teaspoons pepper
2 teaspoons garlic, minced
¼ teaspoon cumin
2 teaspoons lime juice
1 tablespoon white wine vinegar

  • Mix marinade in bowl. Drain tofu and cut in ½ inch cubes. Place tofu in marinade. Refrigerate overnight or longer if you can.
  • Make Salsa Fresca and set aside. (See recipe following this one.)
  • Remove tofu from marinade with slotted spoon and cook in frying pan for 5-7 minutes or until tofu gets partially crispy but still partially soft, holding together.
  • Place beans in small pot and add spices and heat on low simmer, no longer than 10 minutes. Set aside.
  • In small frying pan heat corn tortillas until just slightly crispy.
  • Stuff tortilla with a dollop of beans, a spoon of tofu and a sprinkle of cabbage & Salsa Fresca on top, and serve!

Serves: 4

Total cooking time: 45 minutes

 

Up Next – Salsa Fresca


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Read more: All recipes, Diet & Nutrition, Family, Food, General Health, Health, HeartMath Kitchen, Home, Inspired Eating, Life, Nourishing the Heart, Simply Healthy, Vegan, Vegan and Delicious, Vegetarian, , , , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

74 comments

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11:38PM PDT on May 25, 2013

Thanks.

11:32PM PDT on May 21, 2013

yeah go vegan

12:34PM PDT on May 20, 2013

yum

11:06PM PDT on May 16, 2013

Tasty! Thank you

8:30PM PDT on May 3, 2013

Looks very good. Thank you for sharing.

1:50PM PDT on May 3, 2013

Must try. Thank you for sharing.

9:51PM PDT on May 2, 2013

Looks delicious! I hadn't really thought about putting tofu in tacos but I'm definitely going to have to try this!

4:49PM PDT on May 2, 2013

yum

2:34PM PDT on May 1, 2013

Thank you!

3:55AM PDT on May 1, 2013

Some sort of break-through for a busy day

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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