Eggplant & Tofu Tacos

The grocery cart got a little overzealous last week, resulting in some new menu items and enough goods to actually take us through a weekend. If last year’s CSA taught me anything it’s that eggplant is partial to Maryland’s summer weather, but Trader Joe’s would have you thinking otherwise. It was in abundance on their shelves, and my taste-buds have had a long enough break to be okay with it.

We needed a fresh approach, and when there’s an avocado on the verge of browning you only have one choice: guacamole, it is.

Eggplant and tofu tacos

Eggplant & Tofu Tacos
Serves 2

Corn tortillas
1/2 block tofu, cubed
1 Tbsp. oil
1 red pepper, sliced
1/2 eggplant (cut length-wise), sliced
1/4 tsp. each – cayenne pepper, cumin
1/2 tsp. garlic powder
Guacamole*

Heat oil over medium in a deep skillet; add tofu and sauté for 3-5 minutes. Add eggplant, red pepper & seasonings. Cook until eggplant and pepper softens, and tofu begins to brown.

*Guacamole: 1 avocado, garlic powder, salt/pepper, cayenne, freshly squeezed lime juice. (Optional add-ins: chopped tomatoes, onion and/or jalapenos.)

Warm the corn tortillas in the microwave or in the oven, until softened. Line with the good green stuff (guac) and fill up with the eggplant & tofu mix.

Fold & enjoy!

5 Comments

Filed under dinners, food, gluten free, lunches, Meatless Monday, recipes

5 Responses to Eggplant & Tofu Tacos

  1. I’m nervous to cook with tofu, but if I can manage coconut milk – why not?!

  2. Maggie

    I found your blog a little while ago and I had to tell you that I absolutely love it! I am a dietetics senior and just sent in my DICAS apps for internships. You pretty much have the life I am aiming for in a few years! I enjoy reading the thoughts on your daily life/job and am looking forward to becoming an RD.

  3. mmm… I made guac for my mom’s bday dinner and it was tasty! Also tried a kale kung pao tofu salad at our gourmet grocery store in town that got me thinking it would be fun to try to make something like that. I don’t typically use kale other than for a plain ole salad.

  4. These sound really good. I use a lot of tempeh in my cooking, but not so much tofu. Did you use a press before cooking it? Do you recommend that before cooking with tofu?

    • Heather

      I always drain it but only press it if I plan on roasting the tofu, but not for sauteing. It’s up to you and texture preferences, though!

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