For the tofu:
1 14 oz package extra firm tofu
3 tablespoons Bragg’s Liquid Aminos
2 tablespoons olive oil
2 teaspoons curry powder
For the pintos:
2 teaspoons olive oil
1 small onion, thinly sliced
4 cloves garlic, minced
1 medium tomato, chopped
Pinch red pepper flakes
1/2 teaspoon salt
1 15 oz can pinto beans
3 tablespoons chopped fresh cilantro
1/2 Tablespoon sriracha sauce
6 cups shredded kale
Dressing for slaw:
2 cloves garlic
1/2 an avocado
1 tsp sesame oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 cup water (plus more to thin)
corn tortillas, and the remaining half avacado |
This recipe comes from Post Punk Kitchen, go check them out some great recipes there! I edited a couple ingredients so if you want the original... be sure to take a look!
Cut tofu in 8 strips length wise. Mix Bragg's Liquid Amino, olive oil and curry on a plate. Dredge strips of tofu and either grill or fry. Once they're cook cut your strips into four more strips.
For the Pinto beans saute onion for a bit then add tomatoes, the rest of the ingredients, saute till warm.
For the Dressing put the garlic in a food processor and mix a bit, add the rest of the ingredients. Dressing should pour easily on to salad, if too thick add more water.</p>
Mix dressing and kale
To make warm corn tortillas, top with kale, pinto beans, tofu and remaining avocado.
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