TACO TUESDAY! It is definitely the trend that I have no problem getting on board with, because lets me honest. Tacos are delicious! There are so many ways to make them, too! Cauliflower, bean, soy curls, pulled jackfruit, crunchy shell, corn tortilla, flour tortilla, in a bowl or as a salad.. The list goes on and on! This recipe I created with the warmer Summer Days in mind. It’s getting to the days where turning the oven on for dinner is not so appealing and this dinner can be modified to use what veg you have, so it’s also great for these Quarantine times when we might not necessarily have all our usual groceries.
So less talking and more cooking!
1/2 pkg Soy Curls
1 can Black Beans
1 cup Corn
1 C Brown Rice
2 C Cabbage
1/2 Bell Pepper
1 Onion (divided in half)
2 cloves Garlic
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Smoked Paprika
1/2 tsp Coriander
1/2 tsp Chili Powder
Salt and Pepper to taste
2 Roma Tomatoes
3 Garlic Cloves
Handful of Fresh Cilantro
1/4 Red Onion
3 slices pickled Jalapeño
1 Tbsp Lime Juice
1 tsp Salt
1/2 C Cashews (soaked overnight or 1hr in hot water)
3/4 C water
3 cloves Garlic
1 tsp Salt
3 Jalapeño slices
Handful Spinach *Optional
- Place Soy curls in a bowl and cover with hot water for 10 minutes to rehydrate them.
- While your Soy curls are soaking, start your rice.
- Rough chop your garlic and 1/2 the onion. Cook over medium heat for 3 minutes and then add the Beans. Continue to cook until the onion is translucent then transfer to a food processor or high powered blender and mash. If you’d like, you can add water a few Tablespoons at a time until you get the desired creaminess.
- Chop the remaining onion and vegetables and sauté over medium heat in a little oil for about 5 minutes. When the vegetables are about half cooked, add in your spices. Feel free to use a fajita seasoning mix or change up the spices as you like. I just use what I have on hand.
Note: I like to slice my onion, cabbage and pepper into strips. A mandolin is great for this, but not necessary.
- Once your vegetables are cooked, drain your Soy Curls and add to the pan. I like to just pour mine into a strainer and press them out after running under a little cold water. (The hot water they retain is well.. hot, so I have had my fair share of burnt fingers from Soy Curls) Haha!
- After the Soy Curls have had about 5 minutes to crisp up, add your Corn and Spinach. Cook just until the Spinach starts to wilt.
For the Cream Sauce: This sauce does not disappoint and I really wish I had more cashews on hand right now..
- Place Cashews, cold filtered water, garlic, jalapeños, salt and pepper (as well as spinach if you’re using it) into a blender. Blend on medium for 1 minute until smooth and creamy. Taste and season if necessary. Note: If you like it spicy, you can definitely add more jalapeños or some of the brine. Set aside in the fridge until you serve it.
For the Salsa:
- In a food processor, combine all salsa ingredients and pulse until chunky and combined. Taste and set aside.
Now that you have everything ready, it’s time to assemble your Taco Bowl! I like to put rice in the bottom, then top with Mixed Greens, Beans, Veg and Soy Curls, Salsa, a few Tortilla Chips and drizzle with the sauce. Enjoy!
If you would rather have this as a burrito, it would work totally fine. You just would assemble all on a tortilla and then wrap as usual.