Three-Layer Tacos With Kale Slaw Recipe
🔪Prep Time: 25 minutes
1 tablespoon taco seasoning
3 tablespoons tamari
8 ounces extra-firm tofu, drained, pressed, and cut into ½-inch chunks
1 15-ounce can pinto beans, drained and rinsed
¼ cup finely diced white onion
2 Roma tomatoes, finely diced
½ teaspoon salt
Pinch of ground black pepper
1 teaspoon chopped parsley
1 cup de-stemmed and coarsely chopped kale
1 tablespoon lemon juice
1 cup thinly sliced purple cabbage
1 cup thinly sliced green cabbage
¼ cup shredded carrots
2 tablespoons dairy-free mayonnaise
1 tablespoon lime juice
1 teaspoon maple syrup
1 chipotle pepper in adobo sauce, chopped finely
6 taco shells
2Mix the taco seasoning and tamari in a small bowl. Set aside.
3Add the tofu to the tamari mix and toss. Marinate while working on the bean mixture and slaw.
4Add the beans, onion, tomatoes, salt, pepper, and parsley to a small bowl. Toss and set aside to meld.
6Add the kale to a medium bowl and add the lemon juice. Massage the kale with your hands to soften it up. Add both cabbages, the carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce. Mix well.
8Assemble the tacos by layering the shells with the bean mixture, tofu, and finally the slaw.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.