Hello!
It’s Monday and the weekend is over.
Womp.
J and I went to a friends for dinner on Saturday, got a little too tipsy, then hung out at the park with baby Khush and made an epic clam bake at home on Sunday.
It was a really nice, relaxing summer weekend, ya know?
How was your weekend? Any summer bucket list items left to do?
My bucket list consists of trying a bunch of new restaurants, especially Mexican!
Ever since leaving SD I have been struggling to find that bomb taco to satisfy my San Diego taqueria cravings.
So, I am on the hunt to find the best Mexican restaurant in Boston. Recommendations are wanted!
In the meantime I’m going to stick to making my own.
I ask stocking to a meatless Monday here today and sharing my sofritas recipe with a crunch slaw right on top. 
This meal is light, fresh and easy to make on a hot summers night.
It was super easy to create a ton of depth flavor in the sofritas. I feel like tofu/soy, has such a bad rep, but it takes on the flavor of whatever you give it. So how can that be bad?
Fill it up with whatever veggies you like, I love corn, then top it with the slaw.
Justin was obsessed with the slaw. It was a light spicy, citrusy; it has a bite when you munch on the warmed up flour tortilla.
Pro Note: Justin loves corn tacos that have been fried so slightly to get crisp.
Top off with cheese and guac and sour cream.
Drooooolllll.
xx
K
| Servings |
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- 2 husks of corn corn removed
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion chopped fine
- 1 8 oz can tomato puree.
- 1/4 cup of water
- 1 jalapeño pepper
- 1 3 oz can of adobo pepper
- 3 cloves of garlic
- 2 tbsp. cumin
- 1 tbsp. oregano
- 1 8oz tofu
- ½ head of red cabbage
- 1 lime juiced
- 4 tbsp. mayo
- 2 tsp. olive oil
- 2 tsp. honey
- 2 cloves of garlic
- 1 jalapeño
- 1 slice small onionthin
- 1 carrot
- 1 tsp. black pepper
- 1 tbsp. salt
Ingredients
For the Sofritas:
For the Slaw:
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- Dry the tofu with a paper towel to remove excess water.
- Blend all ingredients besides corn, bell pepper and onion together, until chunky. Add tomato puree and water.
- Blend until smooth. If still too thick add water to thin out.
- In a pan over medium, heat olive oil. When hot add corn, bell pepper and onion. Let sauté for 5-6 minutes until hot.
- Add sauce to pan. Mix.
- Add tofu to pan, using the back of a wooden spoon to break up into crumbles.
- Continue to cook for 12 minutes, uncovered over medium low heat, stirring occasionally, until mixture is slightly thickened.
- Add salt to cabbage and place in a strainer for 15 minutes in the sink or over a bowl
- In a small bowl whisk together lime, mayo, garlic, black pepper, olive oil and honey. Set aside.
- Slice onions thin. Set aside.
- In a serving bowl, grate carrots, garlic and jalapeno. Add cabbage and onion. Mix.
- Add the lime-mayo mixture. Stir to combine.
For best results wrap tofu in paper towels for 1-15 minutes to remove excess water.
9 comments
Tacos are my favorite home meal! Thanks for sharing this amazing recipe!
Gisel | mintandthrift.com
Yum! This sounds and look so delicious! I’ve gotta try it!
I’m drooling over here and it’s before noon! I need to try to make these, I love the idea of meatless! Thanks for sharing!
Riva | http://www.whatrivawore.com
Great recipe, have to keep it for when I decide to make tacos – not something I usually cook but will give it a try one day. Thanks for the recipe!
Brigita
http://www.mjzfashion.si
Those sound so so good. I’m definitely pinning for later!
xo Jannine | http://www.happystylishfit.com
Pin away! Thank you!
This looks delicious! I need to make this!
Linda
Such a good recipe! I’m going to try it!! Thank you!
Yay!Glad you love it!