Makes 8 tacos
Total time: 30 minutes || Active time: 30 minutes
I’ve been away from home for most of the winter, but the instant I walk through the door, still in an airplane funk, all I want to do is cook. My boyfriend looks at me like I have a carrot growing out of my forehead, and I’m like “I wish! I love carrots.”
Jet-lagged or not, this time of year is always so muddled and I never quite know what I’m craving. The winter makes my taste buds so restless. Let’s see…curry? Or Mexican? Or hippy? Oh, what the hell, let’s do all three. You could even call these YOLO Tacos (if you wanted to be the most annoying person in the world.)
The tofu is simply sliced into slabs, soaked in a little puddle or curry powder, olive oil and soy, then grilled to high heaven. (You can also broil.)
The beans are equally as simple: sauteed onions and an entire field of garlic (ok, 4 cloves), some fresh tomato, cilantro. Done!
And the Kale Slaw is my favorite hippy vegan recipe, and really not much more difficult than making guacamole. It’s sliced into shreds, and doused in a creamy garlicky dressing of avocado, tahini, and red wine vinegar. So easy! Even though there are a few components, the entire recipe should only take 30 minutes or so.
Now that I’m home and relaxed, I hope to be updating a little bit more regularly. Thanks for sticking around, everyone, and I hope you’re having a delicious (if restless) winter!