Peanut Tofu Tacos

I’ve been drowning in so many new products and restraunts opening around here, I have TOTALLY neglected the recipe portion of this page, haven’t I?

To be honest, after I think ten ishhhh years doing this blog thing (TEN!?), it’s hard to consistently come up with new stuff. To even have the motivation to try and cook everything from scratch all the time. And when cooking is also your JOB, like me, it’s hard to want to come home and cook up something innovative for the boyfriend and I.

So these superrrr easy and quick peanut tofu tacos are a blessing. And honestly one of the best things I’ve made in a long time! Usually three tacos fill me up, but I was legit almost crying about how I wanted at least eight more after we finished the batch.

1 block extra firm tofu, pressed and cubed

1 tbsp cornstarch

1 tbsp tamari

PEANUT SAUCE

1 cup canned coconut milk

1/2 cup peanut butter

2 tbsp tamari

2 tbsp maple syrup

1 tbsp minced fresh ginger

4 cloves garlic, minced

2 tsp curry powder

Juice of one lime

TOPPINGS

Chopped peanuts

Chopped red bell pepper

Chopped green onions

Chopped cilantro

• Preheat oven to 400 degrees
• Toss the tofu cubes with tamari and cornstarch
• Place on a parchment paper lined baking sheet and bake for 30 minutes, turning halfway through
• Meanwhile, make the coconut sauce, by adding all peanut sauce ingredients and bring to medium heat, stirring often so that the peanut butter incorporates into the rest of the sauce
• Continue stirring and cooking for 10 minutes, or until sauce is smooth and thickened, then remove from heat
• Once the tofu is cooked, stir into the peanut sauce, scoop into tortillas, and then sprinkle with toppings