Friday, March 7
Curry Tofu Tacos with Pinto Beans and Kale Slaw
Tofu Taco Time! Want a taco that will knock your socks off and wow your friends and neighbors? Look no further than this recipe from The PPK. We first made it last year and were blown away. One bite and I was in love. The recipe first caught my eye for a few reasons – it contained two of my favorite things – kale and curry tofu – and it was a really clever and interesting take on tacos. It’s no secret that Seth & I love tacos and will make them out of damn near anything. Part of the beauty of this recipe is that even though it looks complicated at first glance, it’s really not. The tofu is really simple and can be grilled or broiled (I broil) and the dressing for the kale can be made quickly in a blender while the beans cook, or make it first and set it aside while prepping everything else. The beans are actually really good on their own in more traditional style tacos, but I like to add a little cumin to them when I do that. The recipe makes 8 tacos, so if there are just two of you like there are here, you’ll have some leftovers. I don’t complain about leftovers because I get to enjoy them again later. The only issue we had this time around was that the tortillas came apart a bit. It’s never been a problem before, so I think it was just the brand (Trader Joe’s). I haven’t tried these tacos in small flour tortillas yet, but I think that would be really good as well.