Meatless Main Dishes
I swear that there is a strange time suck that happens every day.
It’s amazing how the time just flies by and before I know it it’s 2pm. Then it’s quickly 3 and then 4pm. Poof! The day is almost over and before I know it Autumn is home from daycare and then my husband is getting home.
How ready are you for the Super Bowl????
I’m so totally stoked since The Pats are out. #sorrynotsorry
The Super Bowl is happening on my last weekend in Boston so I am ready to enjoy it with Price. And that means with plenty of food and beer. And we’ll probably be packing in the basement while it’s on the wall from the ceiling projector.
Do you have a projector? If not, you should get one. It makes watching everything from the news to movies to sporting events that much more awesome. I mean, how can you not love watching Al Roker broadcast the weather in life size form on your wall?!?!?
Anyway, since I’m all about tacos with my Taco Tuesday posts I am making them left and right. I think they are great for breakfast, lunch, and dinner. And snacks in between. ha! So, I have the best arsenal of taco recipes right now. Just you wait!
Honestly, one of my favorite taco, or taco bowl, options is tofu. I sometimes just get bored with ground meat or chicken. And there are days when I have not planned out in advance properly to slow cook some carnitas. So tofu to the rescue.
It takes on so much flavor that it’s the perfect sponge for fun spicy flavors. But what if your toddler has yet another cold, you have something that has been lingering for 2 weeks now, and you just can’t even… You turn to Nasoya’s TofuBaked tofu.
I was able to whip up these tacos in practically no time by using the Chipotle seasoned tofu. It made me think that these would be perfect to serve for a party, especially a Super Bowl party as they are easy to assemble, are affordable, and everyone loves tacos.
I served the tacos with the most delicious jalapeno cashew crema and quick pickled onions. Both will change your life. Don’t be scared off with the cashew crema. It is legit awesome. You won’t miss typical sour cream from the consistency and flavor from it. It’s my new dip and dressing for everything in life.
Now, you absolutely can make these delicious tacos with ‘regular’ extra firm tofu. BUT, I swear by this TofuBaked from Nasoya. Seriously. Save yourself the effort and time of draining, drying, and seasoning up that tofu for these tacos. Yes, you can totally do that. It’s really not that hard, but I am at the point in my life when I take logical shortcuts when I can. #momlife
And this totally is one of them!!!
Besides these tacos, you can make awesome salads with this Chipotle Nasoya TofuBaked tofu, or any of their other varieties. In fact, I am going to have a salad topped off with the tofu today at lunch. I swear! I’ll even IG it. It just makes things easier at work when I don’t need to worry about how I will be adding protein.
I swear you’ll be adding tofu to your tacos all the time now!
Chipotle Tofu Tacos with Jalapeno Cashew Crema
Makes 8 tacos, Crema Recipe makes 2 Cups
For the Tacos
- 2 8oz packages of Nasoya TofuBaked Chipotle Tofu
- 16 corn tortillas
- olive oil
- Serve with argula, torn cilantro leaves, sliced grape tomatoes
For the Crema
- 2 cups raw, unsalted cashews, soaked for 3 hours, drained
- 1 jalapeno, stemmed & seeds removed
- 1 tablespoon lime juice
- Salt, to taste
- Freshly ground black pepper, to taste
For the quick pickled onions
- 1 red onion
- 1/4 Cup apple cider vinegar
- 1 Tablespoon sugar
- Begin by making the crema as this needs 3 hours to prep. In a bowl, cover the cashews with water and let soak for at least 3 hours. Drain. Combine the drained cashews and jalapeno in a food processor or blender and pulse until a paste forms, scraping down the sides as needed. With the machine running, slowly, add in the lime and 3/4 – 1 Cups water until creamy, about 1 minute. Season to taste with salt and freshly ground black pepper. Set aside and store in a sir tight container for up to 1 week.
- Make the pickled onions at least 1 hour prior to serving. Peel, then halve the onion, then slice into 1/4″ thick (max) slices. Combine the sugar and vinegar together in a bowl or in a large mason jar until the sugar is dissolved. Add the onion slices, stir as needed to completely cover. Set aside and store in a sir tight container for up to 1 week.
- To make the tacos, slice each piece of TofuBaked into 4 long strips. Quickly heat in lightly oiled pan over medium heat. (The tofu is already prepared so you are just warming through.)
- Over high heat, warm the tortillas in a skillet until warm, soft, and there is some slight char on the tortillas. I suggest using a cast iron grill pan. Or warm directly over a gas burner flame. Spray or lightly coat with oil.
- Assemble the tacos by layering 2 warm tortillas together, lay down some arugula, then the warmed tofu, add a few slices of the pickled onion, and sprinkle with the tomatoes and cilantro. Then drizzle the crema over it all.
This post is sponsored by Nasoya, but all opinions are expressly my own.
Bring on the Puffle!!!!! The Epic Puffle!!!
I am devoting the month of August to the Puffle for my yummy #WaffleWednesday posts.
What’s a puffle?!!?!
It’s a stuffed waffle that is made with puff pastry. YEP!!
It is crunchy, buttery, sweet, and damn delicious.
It actually reminds me of a Pillsbury Toaster Strudel. Oh man, those are the jam. They were my favorite breakfast treat. And it was such a treat to have them in the house. They were pretty pricey for a weekday breakfast that was basically junk food. But they are so good. Did you do designs on your pastry with that teeny tiny icing packet? Or spread it evenly all over the top? I would spread the icing evenly so I knew every bite would have some yummy icing. Bliss.
Well, I swear that these puffles will remind you of them and they will zap you right back to your childhood as you stared at the toaster willing it to pop out faster.
They do take some time to plan for as you have to let the puff pastry dough come to room temperature. The package that I used took about 40 minutes. But that’s not to bad… get up, yank it out of the freezer and slap it on the counter, start your coffee maker, take the dog out, flip on the news and enjoy a cup of coffee. Ta-da! It’s ready!!!
From there, it’s so easy. It’s even so nice that you don’t mess up bowls and such, like when you make a normal waffle batter.
The peanut butter and jelly is a fun filling. It’s a classic combo. The saltiness from the peanut butter just goes so well with the sweetness of the jelly.
I suggest using a creamy peanut butter and a great jam. You deserve it. I used the delightful Blueberry Ginger Conserve from Nervous Nellies Jams and Jellies from Maine. It’s a super cute shop to visit and their jams and chutneys are incredible. I highly suggest ordering some. At the least, pick your favorite jam to use in this puffle.
You’ll love the puffle. It’s a breakfast game changer.
Peanut Butter and Jelly Puffle Waffle
Makes 8 waffles
- 1- 17.5 ounce package of puff pastry (preferably all-butter)
- 1/2 Cup creamy peanut butter
- 1/2 Cup jelly/jam
- to serve: powdered sugar, maple syrup
- Thaw the puff pastry according to the instructions on the box. (Typically 40 minutes at room temperature prior to use)
- Roll out the puff pastry on a lightly floured work surface to be 12″ x 12″. Work the dough to eliminate the seams.
- Cut the dough into 4 equal sized pieces. Score each piece in half.
- Leaving 1/2″ boarder, spread 1 Tablespoon of peanut butter of half of each piece. Spread a heaping tablespoon of jelly on top of the peanut butter.
- Fold the other half of the puff pastry over the filling.
- Repeat with the other sheet of puff pastry dough to make the other 4 puffles.
- Preheat your waffle iron at this point. Place the puffle dough on the waffle iron. Cook for 2-3 minutes, or until golden brown.
- Gently remove, serve with powdered sugar or maple syrup, and enjoy!!
Adapted from epicurious
Spring is here! It finally feels like spring!! I am so excited!!!