Beer-Braised Tofu Tacos with Spinach
Tacos are life 🌮💚... seriously! They are one of the simplest and most delicious ways to get in all kinds of nutritional benefits to help support and rebuild your body from the inside out. You can pack your tacos with all kinds of veggies, beans, legumes, whole grains, leafy greens, spices... the list goes on. These beer braised tofu tacos for example do not disappoint here (minus the beer of course, which was substituted for veggie broth). From plant protein to vitamins and minerals, tacos are a perfect way to keep you body in tip-top shape for whatever life may throw at you. If you’re training for your first 5k or ultramarathon, tacos are here to help get you across the finish line.
Total Time:
About 45 minutes including prep
Ingredients:
Produce
1 Medium onion, thinly sliced
3 Cloves garlic, minced
2 Cups (360g) chopped tomato
1/4 Cup (10g) finely chopped fresh cilantro
4 Cups (80g) loosely packed baby spinach
Baking and Spices
Salt & Pepper to taste
1 Tbsp pure maple syrup
2 Tbsp nutritional yeast
2 tsp ground cumin
1 tsp chipotle powder
Oils and Vinegars
2 Tbsp walnut oil
Other
1 (14oz) package extra firm tofu, cubed
1 Tbsp fresh lemon juice
1 Cup brown ale (I substituted for vegetable broth)
8 tortillas
Guacamole and Pico for serving
Directions:
Preheat a large cast-iron pan over medium heat. One the pan is hot, apply 1 Tbsp oil in a thin layer. Add the tofu and sprinkle with a pinch of salt. Cook for about 7 minutes, tossing often until golden brown. Transfer to a plate, keep pan on heat.
Sauté the onion in remaining 1Tbsp of oil with a pinch of salt for 5 to 7 minutes, until lightly browned. Add the garlic and cook for about a minute. Add the tomato, cilantro, syrup, nutritional yeast, cumin, and chipotle powder and cook for another 5 minutes until the tomatoes are broken down and juicy.
Pour in the vegetable broth and turn up the heat to medium-high. Once boiling and bubbly, cook for about 2 minutes to reduce the liquid, then lower the heat to medium. Return the tofu to the pan and toss to coat and heat through for a minute or two.
Turn the heat off. Stir in the lemon juice. Add the spinach in handfuls, tossing after each addition to wilt the greens. Serve the filling in warmed tortillas topped with Guacamole and Pico de Gallo if desired.
*This recipe was made with slight variations from the