Grilled Chicken-less Tacos
With Smoky Salsa Verde
My Rachael Ray Vegan-ized Challenge
Eat Heal Glow
July 2015
This dish is super flavorful and whips up quickly. It makes lots of the salsa verde so plan on leftovers! I used tofu in place of the chicken but seitan, tempeh or even Portobello mushrooms would also work. Enjoy!
Ingredieints:
1 bulb garlic, top cut away to expose the cloves
Olive oil for drizzling, plus about 3 tablespoons
Sea salt & pepper
1 lb. tomatillos, husked
1 onion, peeled and cut into wedges with root attached
1 jalapeno peppers, stemmed and seeds removed
4 limes
2 teaspoons chili powder
2 teaspoons ground cumin, divided
1 teaspoon poultry seasoning
1 teaspoon hamburger grill seasoning
1 rounded teaspoon (1/3 palmful) ground coriander
1 package vacuum sealed tofu sliced
1 round teaspoon agave or pure maple syrup
1 small handful cilantro tops
12 6inch corn tortillas
Fixins:
Quick – Pickled Red Onions (Thinly sliced red onion with lime juice salt & pepper)
Shredded vegan cheese (I like Daiya)
Thinly sliced radishes
Diced avocado, dressed in lemon or lime juice
Vegan sour cream or cashew cream
Chopped cilantro leaves
Preparation:
Preheat grill to medium / medium high
Prepare grill basket for the tomatillos
Drizzle garlic with a little olive oil, season with salt and pepper and wrap in foil. Grill until tender, 25-30 minutes, turning occasionally. Let cool then clean out cloves and paste.
Dress tomatillos, onion wedges and onions with a little olive oil, salt & pepper, and grill to char and blister all over; remove from heat.
Grill limes, cut side down to brown and get their juices flowing.
Whisk up chili powder, poultry seasoning, hamburger seasoning, 1 teaspoon each of cumin and coriander, half the grilled roasted garlic paste, the juice of 1 grilled lime and 3 tablespoons oil in a small bowl. Coat tofu in marinade and season with salt & pepper.
In a food processor, combine charred tomatillos, onion wedges, remaining half the grilled-roasted garlic, 1 teaspoon cumin, cilantro, juice of the remaining grilled limes, syrup or agave, and the 2 roasted jalapenos. Pulse into a slightly chunky, saucy salsa and season with salt and pepper to taste.
Char tortillas and grill to blister at edges, wrap in clean towel to keep warm.
Grill tofu 6-8 minutes turning once. Serve with lime wedges.
Assemble and arrange the fixins – the taco bar is officially opened! Eat Heal Glow!
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