Mexican Inspired Vegan Tofu Tacos
Ingredients
- tacos:
- 1 batch tofu walnut taco meat
- 1 batch spanish rice or cilantro lime rice
- 1 can black beans
- 1 cup corn
- 1/2 cup salsa (fresh pico de gallo is best)
- 1 avocado
- 1 cup chopped romaine or green leaf lettuce
- chopped cilantro to top
- 8 small tortillas (corn, flour, or other)
- cilantro lime crema:
- 1 cup cashews (soaked and then drained)
- 1 cup water
- 1/2 cup chopped cilantro
- juice from 1–2 limes
- 1 clove garlic
- 1/2 tsp salt
- black pepper .
Preparation
Prepare the spanish rice and taco meat if you have not done so already
In a bowl, combine the drained and rinsed black beans, corn, and salsa/pico de gallo
In a high speed blender, blend all of the ingredients for the cilantro lime crema until completely smooth
Depending on your blender, you may need to let it run for a good minute to make sure the cashews process completely
Soaking the cashews overnight makes this process much easier!
Taste and adjust seasoning as desired
Assemble the tacos by warming the tortillas on the stove and then adding in spanish rice, taco crumbles, lettuce, black bean/corn salsa, avocado and the cilantro lime crema
