Food Pharmacy, Recipes
Published:
March 19, 2021
March 19, 2021
Vegetarian Taco Bowl
You know when the sun peeks in through the window for the first time in six months and you realize that it’s time for spring cleaning? That’s how we felt last Friday when we looked at our classic taco dinner. Like it was time for some change. Some sort of a fresh and spring like twist. And so we present to you Food Pharmacy’s Taco Bowl!
While we were at it, we allowed ourselves to experiment with the seasonings a bit too. If you want to stick to your usual taco seasoning, do so. We just got an itch to try new flavors so we combined some ground fennel, smoked peppers and sambal oelek. And we don’t regret it. In fact, we’ve never appreciated tofu as much as we did with this seasoning!
Feel free to choose your own sides of course. Isn’t that kind of the whole idea of tacos anyways, that you can build your own?
PrintVegetarian Taco Bowl
- Servings : 2 1x
Scale
Ingredients
1 package of tofu (270 g)
2 Tbsp virgin coconut oil
sea salt
2 cloves garlic, crushed
1 teaspoon smoked paprika powder
½ teaspoon ground fennel
1 tablespoon tomato puree
1/2 tablespoon sambal oelek
Topping Suggestions
Cooked quinoa, shredded red cabbage, feta cheese, corn, tomato, cucumber, salsa, fresh coriander, lime
Instructions
Squeeze as much liquid as you can out of the tofu. Crumble it into reasonably large pieces. Heat coconut oil in a frying pan. Add tofu and salt. Cook for about 5 minutes then add the garlic and fry for another 3 minutes. Add ground fennel and paprika powder and fry for 30 seconds. Lastly, stir in the tomato puree and sambal oelek and fry for another minute. Taste and season with salt and pepper if needed.
If you are serving with quinoa then start with that in the bowl first and build your taco bowl from there with the tofu and the rest of your desired toppings.
