This is a salad of awesome: bbq tofu, mushrooms, broccoli, black beans, greens, guacamole!
For the tofu:
1/2 block firm tofu (we use sprouted tofu), cubed
8 oz mushrooms, quartered
1 tsp chipotle chili powder
3 TBL ketchup
2 TBL apple cider vinegar
1 TBL Braggs or soy sauce
1/2 tsp black pepper
1 tsp garlic powder
1 tsp olive oil
Heat olive oil in a dutch oven, saute tofu until golden on all sides. Add mushrooms, cook 1-2 more minutes. Add remaining ingredients and stir well. Cook about 10 minutes on low until the tofu absorbs most of the sauce.
Black beans, arugula and spinach, corn, radishes, mushrooms, green onions, salsa fresca, guacamole, and baked tortilla chips. You’re welcome!
Homemade refried beans; sauteed broccoli, red pepper, mushrooms; guacamole, and salsa fresca. Serve it on a lettuce leaf on top of the tortilla. YUM.
We made the black beans in our fuckyeah pressure cooker! Then we cooked them with onion, a little cumin, garlic, salt, pepper, and cayenne, until they were creamy, dreamy. Topped with guacamole, this taco doesn’t mess around.
We’ve probably said this before, but this time we mean it. This soup is the best! And to be smug, we made it with our own homemade beans, which we made in the pressure cooker. The only things we changed about this recipe was to add in 2 bay leaves, omit the cornstarch, and used about 4 cups of black beans instead of 2 cans.
Top this with a little smoked salt and fresh guacamole (avocado, shallot, lemon juice, tomatoes, salt and pepper).
If we ran a taco truck, this would be our signature dish.
Homemade refried black beans
Salsa fresca (tomatoes, jalapenos, shallots, cilantro, fresh lime juice, salt and pepper)
We blended up the channa masala for the filling, then topped these with green onion and cilantro chutney and a nice scoop of guacamole.