BBQ Tofu Tacos with Honey Mustard Slaw – Vegan and Gluten Free

BBQ Tofu Tacos With Honey Mustard Slaw
BBQ Tofu Tacos With Honey Mustard Slaw

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.


  • 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
  • 1/2 recipe prepared honey mustard red cabbage and green apple slaw (vegan version if you are vegan)
  • 1 recipe guacamole (optional but delicious)


  1. Heat a large skillet over medium high heat.
  2. Add olive oil, swirl to coat the bottom, and add the tofu in a single layer.
  3. Cook until the first side of the tofu is golden brown, and it easily comes off the pan to be flipped. If you have to scrape at it, just let it cook a little longer.
  4. Flip/stir tofu and continue to cook until most sides are golden brown.
  5. Remove the pan from the heat and add the tamari stirring to coat the tofu.
  6. Add BBQ sauce and stir again to coat tofu.
  7. Divide tofu evenly between warmed tortillas, top with cabbage slaw and guacamole if using.
  8. Serve warm.

Easy Pasta with Soyrizo and Garlic

Garlic and Soyrizo Pasta
Garlic and Soyrizo Pasta

This is the last of the soyrizo recipes, at least for now… I did take a break for a bit for all the holidays, and now we need a quick throw together meal to make up for all the hardcore cooking. You might notice it is pretty similar to the topping for the baked potato from a few weeks ago. This pasta actually came first, and started the idea for the baked potato. This is also just a few things I usually have in my refrigerator and pantry just waiting to be used for a quick weekend lunch. This is one of my husband’s favorite throw together meals and he is always scraping the skillet for the last little bites. It is a hearty, satisfying, just a bit spicy, quick meal.


  • 2 TBL olive oil
  • 1 medium yellow onion, sliced
  • 1 cup chopped kale, spinach, or whatever greens you have around (optional)
  • 5 small cloves garlic, minced
  • 1/2 package soyrizo
  • 1/2 cup vegetable broth or cooking water from pasta
  • 2 TBL vegan cream cheese
  • 2 TBL nutritional yeast
  • 1/2-1 cup tomato based pasta sauce, or tomato sauce from a can, or a few tablespoons tomato paste and 1/2 cup more vegetable broth.
  • 1/2 lb pasta of your choice cooked according to package directions


  1. Heat oil in a large skillet.
  2. Add the onion and kale and cook, stirring occasionally until the onion and kale are soft, about 5 minutes.
  3. Add the garlic and saute for a few seconds making sure not to let it brown.
  4. Add the soyrizo, vegetable brother, cream cheese, nutritional yeast, and tomato sauce of choice and cook while stirring just until heated through.
  5. Add your cooked pasta to the skillet and toss together serving immediately.