I first made these tacos while we were staying with some friends. We don’t get to see them often and I honestly didn’t know what they liked to eat, but wanted to surprise them with dinner after work. I saw several bottles of honey mustard in their refrigerator and decided to make something that would go with that flavor. Thus the slaw was born, and the BBQ tacos soon followed to make a full meal. I think it’s a super fun combination. It also has the benefit of being fairly nutritious and tasting naughty; perfect for Father’s Day.
BBQ Tofu Tacos With Honey Mustard Slaw – Vegan and Gluten Free
2 TBL olive oil
1 LB extra firm tofu cut into strips
1 TBL tamari or soy sauce -gluten free if needed
1/3 cup of your favorite BBQ sauce -gluten free if needed
6 small tortillas, I prefer corn tortillas -gluten free if needed
Wondering what to do with the other half of the package of soyrizo? This is one delicious option. A savory, satisfying stew that comes together in minutes. It can be made in the slow cooker or on the stove, with canned beans or homemade. Serve with some salad or a nice cabbage slaw and you have yourself a quick, easy, delicious meal. This recipe is from “The Vegan Slow Cooker”, a super fun cookbook with lots of pictures- My husband loves it. In fact, he was the first in our family one to make this stew; it is now a regular feature for busy weeks.
If you missed the previous week and are wondering, what the heck do I do with half a package of leftover soyrizo? Check out these baked potatoes with soyrizo and kale, and look for another recipe next week for a quick pasta dish using the leftover soyrizo. Just freeze the half package until then, it will be fine.
Soyrizo and Black Bean Stew
1 TBL olive oil
1 small onion, diced
1 clove garlic, minced
1/2 green or red bell pepper, diced
1/2 package (6oz) soyrizo
2 15 oz cans, or 3 cups cooked black beans
2 cups water
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
Heat oil in a large saucepan over medium heat.
Saute the onions over medium heat until translucent, 3-5 minutes.
Add the garlic and bell pepper and cook about 3 more minutes until starting to soften.
Combine cooked vegetables, and the rest of the ingredients in a slow cooker, or in a large pot on the stove.
For the slow cooker cook on low for 6-8 hours.
On the stove cook 20-40 minutes over low heat, stirring regularly. You may need to add more water if the stew begins to look dry.
Top with whatever looks good to you. I like some fresh cilantro, bell peppers, and sometimes cucumber. It adds a nice crunch and some freshness to the dish.