The taco on the left is loaded with pinto beans, pepper jack Daiya, and fresh salsa (cherry tomatoes, jalapeno, shallot, red bell pepper, lime juice, salt and pepper).
On the right, hiding under the lettuce, this taco has stir-fried tofu and mushrooms with chili powder, garlic, and cumin, some other spices, and lime juice.
Not pictured, a taco with tofu AND beans AND Daiya AND salsa AND lettuce.
For more taco fun, go to: http://fuckyeahvegantacos.tumblr.com/ and submit your best vegan taco pics. Do it now!
Although many of the dishes featured here are things we make together, I want the record to state that Stef made the tortillas single-handedly. This doesn’t mean she made them using one hand, though that would be extremely impressive. It means that she made 16 delicious corn tortillas while I was “busy” at “the office.”
In case you’re wondering if she used a tortilla press, the answer is no, she used the plating method, placing the dough on a piece of parchment paper and then pressing it into a circle with a plate (using two hands). Then she fried them in a dry skillet (30 seconds on one side, flip and cook 60 seconds, flip again 30 seconds).**
Perfect for tacos!
Then we had some delicious Twice Baked Ginger Lime Sweet Potatoes. You need two hands to eat these.
**You may have noticed that the tortillas look a little charred, this was due the stove being too hot. We followed the instructions on several websites, but realized that for our stove the temp needed to be lower. We’re still working out the ideal temperature, but in the meantime, the tortillas taste great!**