The Sexy Sugar Free Vegan Project: Grilled Tofu Tortillas with Beet Slaw
One thing I've really enjoyed about The Sexy Sugar Free Vegan Project is discovering how to re-invent my favourite recipes without sacrificing the delicious taste. Like Mexican, for example. In the past, I loved those out-of-the-box Mexican dinners and out-of-the-jar sauces – you know the ones – they seem to have so much flavour, right? But alas, my tastebuds were being cheated. Yup, those bad boys are packed with sugar, preservatives, MSG, animal products and gluten. The result was a sad little body and cheated tastebuds... and, you guessed it, sugar cravings just a few hours later! So, what do you do when you want something done right? Do it yourself, sister!
Grilled Tofu Tortillas
1 cob of sweet corn
1 block of firm tofu
1 garlic clove, minced
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
3 tablespoons olive oil
juice and zest of 1 lime
1 pkt white corn tortillas
Beet Slaw
1 small beetroot (grated)
2 cups shredded white cabbage
1/4 cup shredded coconut
2 tsp lime juice
1 tsp apple cider vinegar
1 tsp sesame oil
a pinch of salt
Avocado Cream
1 small avocado
1/2 cup raw unsalted cashews
(soaked for at least 1 hour)
1/2 cup water
1 tbsp lime juice
a pinch of salt salt
Sprinkle tofu slices with salt, place between 2 clean tea towels and put something heavy on it (like a couple of cookbooks). Let it sit for 20-30 min to drain out the moisture.
Meanwhile, combine the garlic, onion powder, paprika, cumin, olive oil, lime juice and zest to make a marinade for the tofu. The, after the tofu is pressed, cut it into rectangles and place it in a large shallow dish that’s large enough for the tofu to fit in one layer. Pour over the marinade and flip the tofu to coat both sides.
Mix ingredients together for the Beet Slaw in a salad bowl. Then blend the Avocado Cream ingredients in a high speed blender or food processor. Taste and adjust. Chill both in the refridgerator until you’re ready to serve.
You can use a barbecue or grill pan for this next step, or simply a frying pan with olive oil. Cut the kernels from the corn cobs and grill until golden and slightly blackened. Set aside. Once the tofu has marinated (about 20 mins should do), grill for 1-2 minutes on each side until golden brown. Remove from heat, and pour on the remaining marinade for extra flavor. That's it – simply top your tortillas with the grilled tofu and corn, beet slaw and avocado cream and enjoy!
How do I sign up to The Sexy Sugar Free Vegan Project?
To join, simply enter your email address below. I'll send out little goodies and tips along the way. Then, simply follow Wolf and Willow each day and try out as many recipes as you can. Easy!
