These things are so freaking good it will blow your mind. The beans, sprouts, and tofu are all so good separate as well as together that you might not end up with any leftovers.
I got the inspiration for this recipe from Post Punk Kitchen, and a week spent visiting my bestest friend who happens to be a vegetarian seemed to be the perfect time to try them out. Plus I got the benefit of her superb photography skills, which means the pictures are extra pretty. (You can see more for yourself on instagram: @emilyathomeandaway.)
She happened to have some Brussels sprouts on hand, which I love and which are pretty low maintenance. I love cooking like this, reinterpreting recipes based on what I have already. It makes things even more delicious to me because they’re suited to my tastes. This is how I encourage everyone to cook.
I’m not usually a big fan of tofu, but what we did to it is so good that I almost didn’t leave any to put in the tacos.
The spices in this make it what it is. I didn’t use curry, as we didn’t have any, and it can really stink up your kitchen. Instead I added cumin and coriander, and used a generous helping of red pepper flakes because tacos should be spicy!
You can use corn or flour tortillas, whatever your preference. I like flour, but only if I can get them without trans fats. My favorite corn tortillas are 365 Foods brand from Whole Foods—they’re organic (no GMOs) and contain only corn, water, and lime.
All image credits: @emilyathomeandaway http://instagram.com/emilyathomeandaway
Tofu Pinto Bean Tacos with Brussels Sprouts
Ingredients
- 1 14- oz. package extra-firm tofu
- 1/4 cup tamari
- 2 tsp cumin
- 1 medium yellow onion
- 1 clove garlic
- 1 large tomato
- 1/2 tsp coriander
- pinch red pepper flakes
- 1/2 tsp salt
- 1 15- oz. can pinto beans
- 1/2 lb. Brussels sprouts
- 2 Tbsp apple cider vinegar
- 1 avocado
- 4 –8 taco-size tortillas
Instructions
- Drain tofu and press to remove any excess liquid. Cut into slices. Mix tamari and cumin in a shallow dish, and marinate tofu in this mixture, turning once, for 10 minutes.
- Meanwhile, dice onion, garlic, and tomato. Sauté onion, garlic, tomato, coriander, red pepper flakes, and salt for 5 minutes. Add pinto beans and cook 2 more minutes until warmed. Remove to a serving bowl and cover to keep warm.
- Quarter Brussels sprouts and cook with apple cider vinegar in the same skillet. Remove to a serving bowl and cover to keep warm.
- Remove tofu slices from marinade and cook in dry skillet, browning on both sides and then chopping roughly.
- Top tortillas with beans, tofu, sprouts, and sliced avocado.