Yes, I know, I’m really into the nut sauces… cashew cream, pestos, romesco. I can tolerate very little dairy, and people give me such sad looks when I tell them that. But really folks… I’m not missing out. What more does one need than nuts and avocados? (you cheese lovers, don’t answer that).
These tacos are kind of fish taco inspired. (So if tofu isn’t your thing, sub in some fish). I made a chipotle/paprika marinade for the tofu which lends a nice smoky balance to the tang of the avocado sauce and the cabbage.
If you really want to go nuts (oh, bad pun, sorry), you can make your own tortillas.
Marinated & grilled tofu:
block of extra firm tofu, sliced into slices a bit bigger than 1/4 inch
3 tablespoons olive oil
juice and zest of 1 lime
1 garlic clove, minced
1/2 teaspoon agave
1/4 teaspoon onion powder (or a few tablespoons of fresh minced onion)
1/4 teaspoon paprika
1/4 teaspoon chipotle
1/4 teaspoon cumin
Sprinkle tofu slices with a generous amount of salt, place it between 2 towels and put something heavy on it (a few heavy books or a large pot with some cans it it will do). Let it sit for 20-30 min or so to drain out some of the moisture.
Mix the marinade together. After pressing the tofu, cut into rectangles and place it in a dish that has edges – and one that’s large enough for the tofu to fit in one layer. Pour on marinade, flip tofu to coat both sides. Let sit for as long as it takes to prepare everything else.
Once it’s sat for a bit, grill 1-2 minutes per side – a grill pan is just fine if you don’t have an outdoor grill.
Remove from heat, and pour on the remaining marinade for extra flavor (note – you can do here b/c this is tofu and not fish or meat – don’t reuse the marinade if you’re doing this with fish or meat).
Red cabbage simple slaw
1/2 cup very thinly sliced red cabbage
1-2 teaspoons rice or white wine vinegar
1-2 teaspoons lime juice
a few pinches of salt
splash of agave or a pinch of sugar (optional)
Mix together. Let sit, chilling in fridge for 15-20 minutes or until you’re ready to serve. Taste and adjust.
Avocado cashew cream (makes about 1 cup – you will have extra)
1/2 cup raw, unsalted, cashews, soaked for at least 1 hour*
1/2 cup water
juice of 1 lime (a few tablespoons)
1 small avocado
pinches of salt salt
1/2 teaspoons agave (optional)
1/2 roasted jalapeño (chop up the other half as part of your taco filling)
splash of white wine vinegar or if you made it too spicy on accident
Blend in a high speed blender. Taste and adjust. Chill in fridge for 15-20 minutes, or until you’re ready to serve. Leftovers will be good for 2 more days. If it gets thick, thin it by stirring in some water.
To roast the jalapeno, place it under the broiler or on your gas stove (which is harder because they’re so small), and roast it until black blistering forms. Remove and place in a glass bowl and cover with plastic wrap (don’t let the plastic touch the actual pepper). Let it sit until it’s cool, enough to handle and then using your fingers, the skin should be easy to peel off. Remove the seeds to remove some of the spice (some say). Wash your hands well afterward, and be careful not to touch your eyes for awhile.
*It’s very important to use raw cashews so this doesn’t taste “cashew-ey.” Also, some recommend soaking them for 6 or more hours. I never remember to soak mine very far in advance and I’ve found that even 30 minutes works out just fine. But I use a vitamix – if you have a less-powerful blender, you will likely have to soak the cashews longer.
grilled or roasted corn (I roasted corn at the same time I was roasting my jalapeno – it may need less time, just watch it, it’s forgiving).
Chopped jalapenos reserved from the sauce above
…or whatever grilled veggies you like