Okay Okay Okay, this will be my last summery recipe.
After today I will now switch over to things like apples and pumpkin. I just couldn’t resist sharing this Blueberry Sour Cream Crumb Cake that I made a few weeks ago.
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All about my adventures with cooking, crafts, and travel
Okay Okay Okay, this will be my last summery recipe.
After today I will now switch over to things like apples and pumpkin. I just couldn’t resist sharing this Blueberry Sour Cream Crumb Cake that I made a few weeks ago.
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I’m skipping this week’s edition of Monday Munchies post to bring you a great recipe and GIVEAWAY!
I’ve been on a taco kick recently. In 1 week I had tacos 3 times. 3 times!! But the best part was that each were so different. I just love how versatile they are. I made ground turkey as the filling, then I had fish tacos when my mom and I were out to lunch when she was visiting last week, and then I made these tofu tacos. Each were so good in their own way.
Have you ever made tacos with tofu before? I never had but once I saw this recipe I knew I had to give it a try. I’ve used Nasoya’s great Organic non-GMO tofu in endless stir fry’s but I figured that I would change things up and give this recipe a try.
Boy, it did not disappoint!
The tofu was firm, crispy, and flavorful. It was great for a filling as a taco. In fact, it kinda reminded me of fish tacos. The texture was light like fish and it had a nice crisp coating on the pieces as well. No, it didn’t taste like fish so I wasn’t fooled there but the way that tofu absorbs flavors is spot on in that is soaked up the umami rich Worcestershire sauce and then it became best friends with the cumin in the dredge. Bestest of friends. (ugh, where is my mind?)
Anyway… the Nasoya TofuPlus is great to use in recipes like this, as well as stir fries, such as this Spicy Peanut Stir Fry. But if tofu is new to you then you should know that tofu comes in different firmness. You can use something like silken which you can use in these Carrot Cake Squares. Nasoya’s TofuPlus is verasitle so you can use it from everything to breakfast smoothies, grill it and serve it on a salad, to even making dessert with it!
The tofu is great but you can’t ignore that the mango salsa and the creamy lime drizzle add great flavors to the tacos as well. They really pack a punch to tie the flavors of the tacos together. Kinda creates the perfect bite sorta thing. You get the heat and tang from the creamy lime drizzle and then there is great balance from the sweetness from the mango in the salsa. Plus you get some crunch from the red pepper to add some nice texture to the tacos. yum!!
So in conclusion- what? is this a essay or something?- these Crispy Tofu Tacos made with Nasoya tofu are just perfect for a Meatless Monday dinner. Have you done Meatless Monday before? You should give it a try. It’s a great night to change things up to kick off the week. You know, so you can take the week by the horns and kick some butt!
If you want to try these tofu tacos, or other great recipes using tofu, then be sure to enter my Nasoya GIVEAWAY after the recipe!!!
Makes 8 Tacos
Ingredients
For the Filling
For the Mango Salsa
For the Creamy Lime Drizzle
8 flour taco sized tortillas or 16 taco sized corn tortillas
Process
Slightly adapted from Nasoya
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If you would like to win some Nasoya coupons for your own tacos, stir fries, smoothies, and much more, then all you have to do it leave a comment on this blog post telling me how you would use tofu in your own cooking.
For an extra entry tweet the following: “Tofu Tacos? Yes! perfect for #MeatlessMonday. These Crispy Tofu Tacos are a must try! http://wp.me/pzEAP-44I Plus a giveaway!” Come back here and leave a comment telling me you did this.
For an extra entry LIKE Nasoya on Facebook. Come back here and leave a comment telling me you did this.
*While I did receive complimentary product from Nasoya, these opinions are entirely my own.
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This Sour Cream Pound Cake is a simple timeless dessert. This beautiful classic is loved by the whole family with some fresh fruit and a big dollop of whipped cream.
Sour Cream Pound Cake is a wonderfully tender cake that is buttery, rich, and perfect for a dessert for any occasion.
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This Chicken and Wild Rice Casserole is a creamy, flavorful chicken and rice casserole that is easy to make and is a great comfort food dish to dig into.
I love making this casserole because it’s so easy and it’s so tasty. I suggest that you double the recipe so you can freeze another to save for later. Yum!
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One of my favorite things about the weekend is that we can enjoy a leisurely breakfast together. Our Saturday’s are typically crazy so we really savor our Sunday mornings. The paper comes and that is the day when we make breakfast. Before we had a coffee maker Price would leave to get coffees while I cooked. Before we had a coffee maker, Price would leave to get coffees while I cooked. He would come back with a massive hot coffee for himself and a massive iced coffee for me. Now that we have a coffee maker we make breakfast together (if I can pry him away from Sports Center) and sip mugs of hot coffee all morning while we go through the paper. Clearly, we are 80 years old deep down…
This breakfast came together rather quickly as I had thought about it the night before. We were making dinner and having baked potatoes with it and figured I would throw a few extra potatoes on the baking sheet to use for breakfast hash. Well, when the time came to make breakfast, we decided that breakfast burritos would be fun so we whipped them up quickly.
It is a quick breakfast that only really dirties 1 skillet. The hardest part is not to fill your burrito too much. If that just happens, then grab a fork and take a bit off the top so you can roll your burrito! I would have preferred to have black beans in my burrito, but didn’t feel like opening a can for just a bit of beans so I opted out. We enjoyed these because they were so good, simple, and filling. Plus, they are a great way of using up large burrito or sandwich wraps at the end of a week.
serves 4
Ingredients
Process
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I am of the camp that worships lumpy mashed potatoes. While I have plenty of issues with the texture of foods I am eating, I love the contrast of a bit of firm potato that is cozy with some smooth, velvety mashed potato. I think mashed potatoes is such a great food since it is a great side and a great starter to other reuse recipes, like potato pancakes or soup. Plus potatoes are so affordable that they can help keep you making great dinners and keeping budget.
With the new year upon us, I thought I would share with you a great mashed potato recipe that is a lot healthier than a lot others out there. Now is the time for everyone to resolve to loose weight or save more so a mashed potato recipe is a great way to start the new year. We are trying to do both so I anticipate making some fun recipes with potatoes like this in the upcoming year.
These mashed potatoes use substitutes to make it healthier while still having great flavor. We pretty much only have skim milk in the house so I use that instead of a full fat milk. I do use butter but not too much considering the size of the batch of mashers. The thing that really makes these mashed potatoes thick an flavorful is low fat sour cream.
*serves 10-14 people*
Ingredients
Process
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Last weekend was Price’s good friend’s 30th birthday. To celebrate, another friend stayed with us so we could all go out on Sturday night. As the guys were marathoning through video games and episodes of Ninja Warrior, I bugged them about what to have for a lunch/snack because I knew it would be hours until dinner. I started by suggestions snacks and things seemed settled on a dip, then they picked buffalo chicken dip with chips and veggies. As I started to plan and double check they changed their minds and decided on buffalo chicken pizza.
I planned on using a pre-made pizza crust to make the pizza quickly for the guys. Then I debated on making them using sandwich wraps, similar to my Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions, but then I decided to go with sandwich wraps. I figured that thicken pita bread would stand up better to the heavier buffalo chicken. All that thought for some simple buffalo chicken pizzas.
The pizza really delivers an intense buffalo chicken flavor. Most buffalo chicken pizzas I have had don’t pack the same punch since they use some sauce on the chicken and on the crust. Instead, I made a thicken sauce with the sour cream and buffalo wing sauce to coat the chicken completely and have a thicken sauce on the pizza. Typically, the heat from the buffalo sauce is counter balanced with the blue cheese dressing and celery. In this case, the sour cream cuts the heat. I didn’t want to add celery to the pizzas so I added avocado to represent the green you typically have on the plate.
*Serves 3*
Ingredients
Process
This Very Cheesy Jalapeño Popper Dip is a party favorite. Skip the tedious poppers and mix up this jalapeno popper dip- easy & delicious. Spicy too!
Post from 2/3/2011, photos updated 2/25/18
Post Contains Affiliate Links. Read my full disclosure HERE
One of my favorite foods to eat while watching football is a jalapeno popper. I love the crunch from the outside breading, the heat from the jalapeno, and creamy, cheesy filling. The perfect bite!
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