Posted on October 4, 2013
Happy National Taco Day! Yes, there is such a thing, and I have totally taken advantage of it. Not to mention, I had an insanely gorgeous bunch of purple kale that I wanted to use. Great timing, if I do say so myself. Before I say anything about this delicious dish, I wanted to let everyone know that I’m working on an eBook of my own, this month. I’m not even going to hint at it, I’m just going to flat-out tell you that it’s ALL about pumpkin recipes. Woohoo!
Ok, now that I’ve gotten that out of the way, let’s talk tacos. This recipe is incredibly easy to make, especially if you don’t make your own tortillas. Funny thing about why I ended up doing that, is because I didn’t want to go to the store and buy some mini tortillas. Weird how being lazy makes you do more work, right? 😀
Overall, the tortillas were so worth it, and they were inspired by this recipe for whole wheat tortillas from Health Seeker’s Kitchen. Like I said before, though, if you don’t make your own taco-filling holders your efforts will be cut in half and I really like the sound of that. Top these bad boys with your favorite salsa, or too much Sriracha which is what I like to do, and serve!
One Year Ago: Cocoa-nut Quinoa Bites
Two Years Ago: Smoky Mushroom & Vegetable Slow Cooker Stew
- ⅓ C. Whole Wheat Flour
- ⅓ C. Unbleached All-Purpose Flour, Plus more for rolling out dough
- ¼ tsp. Sea Salt
- ⅓ C. Warm Water
- ½ tsp. Agave Nectar
- Coconut Oil
- 1-13 oz. Block Firm Tofu, Pressed
- 1 T. Olive Oil, Divided
- ½ tsp. Chili Powder
- ¼ tsp. Ground Cumin
- 1 C. White Onion, Chopped
- ½ C. Red Bell Pepper, Chopped
- 3 C. Curly Kale, leaves torn from the stem into bite-sized pieces
- Salt & Pepper
- Optional: Avocado & Salsa, for topping
- Mix WW flour, AP flour, salt, water and agave together to make a soft dough. Add more AP flour if the dough is too sticky to knead.
- Dust your working area with flour and knead dough until smooth.
- Set the dough aside and let it rest for at least 10 minutes or more.
- Divide the dough into 6 equal parts. Make smooth balls and press flat. Roll balls in flour and roll out until you have a 6-7 inch circle.
- If the dough sticks to the rolling-pin or surface, dust very lightly with flour.
- Warm a large pan over medium heat while rolling out first two balls.
- Brush tortilla lightly with Coconut Oil on side that will touch pan.
- When tortilla starts to brown and has small air bubbles, flip over.
- Cook for another minute. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the tortilla.
- The tortilla should have light golden-brown spots on both sides. Do not cook very long because it will become hard. You need it to be soft and pliable.
- Have a tray with paper towels on it waiting for the finished tortillas. When they are done cooking, set them on the plate into a taco shell shape. This way they don't crack when you fill them.
- Preheat your oven to 400ºF and lined a baking sheet with parchment paper.
- Chop the tofu into ½" cubes and place in a mixing bowl. Drizzle 2 tsp. of Olive Oil over the top, along with the chili powder, cumin, ¼-1/2 tsp. Sea Salt and pinch of pepper.
- Toss until the cubes are evenly coated, then spread out onto the baking sheet in a single layer. Bake for 15 mins.
- Meanwhile, using the same bowl, toss the bell pepper and onion with a tsp. of olive oil and a pinch of salt and pepper.
- Add the mixture to the tofu after the 15 mins. is up. Bake for another 15 mins.
- Rinse and tear apart the kale, place in the same bowl and massage with your hands to soften it a bit. Sprinkle with a little salt and toss. Then spread out over the tofu/onion/pepper mixture. Bake for another 5 minutes.
- Divide the filling amongst the tortillas, top with avocado and salsa if you'd like. Then serve! 🙂