Spicy Tacos

Inspired by a recipe description someone posted online, I decided to make tacos similar to the enchiladas we made a few days ago.

 

 

Ingredients :

8-16 oz mushrooms
1 large onion
1 bell pepper
3 cloves garlic
1 handful fresh spinach
16 oz tofu

Corn tortillas

Fresh tomatoes, chopped
Cilantro
Lime

Sauce:
1/2 cup cashew butter
1/2 cup unsweetened almond milk
1/2 lime or lemon
Seasonings (garlic, pepper, etc)
Poblano pepper

Broil the poblano pepper 10 minutes on each side.

Sauté the onions, pepper,  and mushrooms until the onions become translucent. I let them go a bit longer this time to give them a little more flavor and sweetness. Then, throw in the garlic and spinach, toss and remove from heat.

 

 

Scramble or bake the tofu, seasoning well beforehand.

Warn the tortillas. We use the microwave for 2 minutes for 4 tortillas...they get a little firm but not crispy.  3 minutes gets you crispy chips, if you want them.

Mix the cashew butter, squeeze of lemon or lime, almond milk, and the scrapings of the poblano in a blender or food processor, adding seasonings to taste.

Then, assemble your tacos and top with the sauce.  Enjoy!