~Makes 2 Large Tacos~
INGREDIENTS: 2 Tortillas (Trader Joe's Chia Seed Tortillas or any Gluten Free Tortillas) 3 oz Tofu (usually about 1/4 of the standard package) 1 Sweet Potato 1 tbsp Honey/Agave 1 tbsp Sweet Cinnamon Chili Vegetable Seasoning (Simply Organic) 1 tbsp minced Fresh Ginger (dried ginger works too) 2 tbsp Mayo (Just Mayo) 1/4 cup chopped Fresh Cilantro 1 + 1 tbsp Olive Oil Salt Pepper DIRECTIONS: 1. Preheat oven to 350F. Line a baking pan with aluminum foil or parchment paper. 2. Slice sweet potato into evenly thick medallions and spread them out on the baking pan. Drizzle olive oil and honey/agave on the potatoes. Sprinkle on fresh ginger, vegetable seasoning, salt, and pepper. Bake in oven for 30-45 minutes (or until a fork easily slide into the potato, flipping them over about half way through. 3. Finely chop cilantro and set it to the side. 4. While the potatoes are baking, take tofu and crumble with your fingers into a skillet. Add olive oil. Sautee on the stovetop until tofu starts to brown. 5. Activate tortillas by placing them on second lined baking pan and putting them into the oven with the potatoes for 5 minutes. 6. Once the tortillas are activated, spread mayo across the center of each tortilla. Add tofu. Add potatoes. Add chopped fresh cilantro as garnish.
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