Because I come from a land where tacos and burritos are available at every corner, I make tacos when I need a quick, fresh bite to eat. I think I might name these Kirby Tacos, because our friend Kirby is a vegan that never cooks for herself, but as I was assembling these she came to mind because they are even easy enough for her to make.
1/2 tsp Cumin
1/2 tsp Paprika
1/2 tsp Cayenne
1 tsp Garlic powder
1/2 tsp Salt
1/2 small red onion
1 clove garlic (minced)
1/4 cup Cilantro, chopped
1/2 block Cubed extra firm tofu (cut into tiny squares)
3 large leaves Swiss chard, chopped
1/2 lime juiced
1 tbsp fresh mint, chopped
1 tbs Oil of your choice
6 Corn Tortillas
Handful of Pea shoots
In a medium sized skillet heat oil on medium heat and add tofu. The point here is to get the tofu golden brown with the spices. After the tofu has been in the heat for about 5 minutes stir and coat in all the spices. Keep the tofu browning for another five minutes then add the onions and garlic clove.
Make sure to keep the tofu on medium heat so you don’t burn it!
When the onion is soft add the chopped swiss chard, cilantro and lime and stir together. Swiss chard is like spinach and does not take long to cook so make sure to add it last!
Make sure to watch your taco mixture as you steam your 6 corn tortillas.
When the steaming is done the tacos are ready to be assembled. Top with pea shoots and fresh cilantro to completely complement the fresh flavours of the taco.
You can even add avocado, hot sauce, sliced lime wedges, fresh cilantro, and salsa to make these tacos even better.
This recipe is for all hard working Kirbys out there.
