Makes 8 tacos

Total time: 30 minutes || Active time: 30 minutes

I’ve been away from home for most of the winter, but the instant I walk through the door, still in an airplane funk, all I want to do is cook. My boyfriend looks at me like I have a carrot growing out of my forehead, and I’m like “I wish! I love carrots.”

Jet-lagged or not, this time of year is always so muddled and I never quite know what I’m craving. The winter makes my taste buds so restless. Let’s see…curry? Or Mexican? Or hippy? Oh, what the hell, let’s do all three. You could even call these YOLO Tacos (if you wanted to be the most annoying person in the world.)

The tofu is simply sliced into slabs, soaked in a little puddle or curry powder, olive oil and soy, then grilled to high heaven. (You can also broil.)

The beans are equally as simple: sauteed onions and an entire field of garlic (ok, 4 cloves), some fresh tomato, cilantro. Done!

And the Kale Slaw is my favorite hippy vegan recipe, and really not much more difficult than making guacamole. It’s sliced into shreds, and doused in a creamy garlicky dressing of avocado, tahini, and red wine vinegar. So easy! Even though there are a few components, the entire recipe should only take 30 minutes or so.

Now that I’m home and relaxed, I hope to be updating a little bit more regularly. Thanks for sticking around, everyone, and I hope you’re having a delicious (if restless) winter!

Notes

~You don’t have to press the tofu here, but if you have time, then it’s not a bad idea. Otherwise, just squeeze as much water out as you can, and blot the tofu with paper towels.~I used my favorite S&B curry powder . Use whichever mild curry you like best! ~I was feeling very hippy vegan, and so I pulled out the old school Bragg’s Liquid Aminos for the tofu. You can use soy sauce or gluten-free tamari, too. If it needs more salt, just sprinkle some on after the tofu is cooked. ~To prepare the kale, pull the leaves from the stems. Roll up a few leaves at a time (into a cigar shape) and slice widthwise to make 1/4 inch strips. That is what “chiffonade” means! I used purple kale because PURPLE! But you can use whatever kind is available. About 1/2 of my bunch equaled the 6 cups needed for this recipe.

Ingredients

For the tofu:

1 14 oz package extra firm tofu

3 tablespoons Bragg’s Liquid Aminos (or soy sauce or tamari)

2 tablespoons olive oil

2 teaspoons curry powderFor 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, rinsed and drained (or 1 1/2 cups cooked)

3 tablespoons chopped fresh cilantro 1 14 oz package extra firm tofu3 tablespoons Bragg’s Liquid Aminos (or soy sauce or tamari)2 tablespoons olive oil2 teaspoons curry powder2 teaspoons olive oil1 small onion, thinly sliced4 cloves garlic, minced1 medium tomato, choppedPinch red pepper flakes1/2 teaspoon salt1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked)3 tablespoons chopped fresh cilantro For the kale slaw:

6 cups shredded kale (stems removed, chiffonade – see note) Dressing for slaw:

2 cloves garlic

1/2 an avocado

2 tablespoons tahini

2 tablespoons red wine vinegar (or lime)

1/2 teaspoon salt

1/2 cup water (plus more to thin) To serve:

Remaining 1/2 of avocado, diced small

8 corn tortillas

Directions