We were on FaceTime recently with Dylan and Moriah while they were organizing their spice drawer using a bunch of hexagonal spice jars they had just gotten in. Now, I love my spice drawer, which I'm convinced is the best way to keep spices at hand, but check out what Dylan and Moriah have since they finished the project:
That is sweet! I wonder if Freud ever treated anyone for spice envy? I will say, though, that while I may not have matching hexagonal (or even matching round) spice jars, one thing I have going for me is Cassie's hand-me-down label maker:
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While we have lots of favorites already from Gena Hamshaw's Power Plates, I'm continuing to try new things, most of which turn out great. Mom, Brad, and I all really liked this one, but Dylan was especially enthusiastic after I recommended the recipe to him: “These were so good. It’s the best tofu I’ve ever made. I’ll probably make the tofu just on its own sometimes. They were even a hit with Moriah who hates zucchini.” Like many of the recipes in Power Plates, this one is a little involved, especially if you make the Spicy Cashew Sauce (or some other sauce) to serve with the tacos, but that just makes them fun to cook with someone, as Dylan says.
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| Marinating the tofu: you can do this a few hours ahead for even more flavor. |
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| It's easier to brown the tofu on all sides by cutting only 15 rectangles to start; after they're fully cooked, you can cut each of them into 2 pieces for easier serving. |
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| Dylan's "so good" tacos |
Vegetarian Tacos with Roasted Zucchini, Corn, and Tofu
Adapted from Power Plates (2018) by Gena Hamshaw
Time: ~52 minutes
You’ll need 2 juicy limes to get the ¼ cup of juice you need. The original recipe calls for this to be served with a Hemp Chimichurri Sauce made with ¼ cup of hemp seeds, among other things. I find hemp seeds very vegetal and not terribly appetizing, so I substituted the Spicy Cashew Sauce. You can follow the link if you want to try the hemp sauce.
Roasted vegetables
2 zucchini (~225 grams/8 ounces each), ends trimmed
1 small red, yellow, or white onion, halved and peeled
310 grams (~2 cups) fresh or frozen corn kernels
30 grams (~2 tablespoons) neutral oil such as sunflower or canola
15 grams (1 tablespoon) fresh lime juice (see note)
1½ teaspoons Diamond Crystal kosher salt
1 teaspoon ground cumin
Freshly ground black pepper
Tofu
50 grams (3 tablespoons) tamari
45 grams (3 tablespoons) fresh lime juice (see note)
20 grams (1 tablespoon) agave nectar or maple syrup
1 garlic clove, minces or grated
Pinch of red pepper flakes
1 (15-ounce) block extra-firm tofu, pressed for at least 20 minutes if you have the time
1 tablespoon neutral oil
For serving
12 (6-inch) corn or whole-wheat tortillas
~150 grams grated Cheddar or Monterey Jack cheese
Chopped cilantro
Spicy Cashew Sauce (see note)
Lime wedges
1. Place a rack in the center of the oven; heat to 400 degrees. Line a 13-by-18-inch (half-sheet) baking pan with parchment paper.
2. For the roasted vegetables: Quarter the zucchini lengthwise, then cut crosswise into ½-inch-thick quarter moons. Cut the onion halves into thin slices from pole to pole. In a large bowl, stir together the zucchini, onion, corn, oil, lime juice, salt, cumin, and pepper to taste. Scrape onto the baking sheet. Roast until the zucchini is cooked through, the onion is starting to caramelize at the edges, and some of the corn is crispy, about 35 minutes, stirring once after 15 minutes.
3. For the tofu: Meanwhile, in a small bowl, whisk together the tamari, lime juice, agave or maple syrup, garlic, and red pepper flakes. Cut the tofu into 15 long rectangular pieces, then transfer to a 1-gallon ziplock bag or a shallow baking pan and pour over the marinade (see the top photo above).
4. When the vegetables have about 12 minutes left to roast, heat the oil in a large skillet or grill pan over medium-high heat. Transfer the tofu to the pan, reserving the marinade. Cook until golden brown and delicious, about 2 minutes on each side. Remove from the heat, then pour over the reserved marinade. Cut each piece of tofu in half to make 30 shorter rectangles (see the middle photo above).
5. Meanwhile, when the vegetables have about 7 minutes left to roast, wrap the tortillas in foil and stash in the oven.
6. To serve: Fill each tortilla with 2 or 3 tofu rectangles and a few spoonfuls of roasted veggies. Sprinkle with cheese and cilantro, then drizzle with the sauce and a squeeze of lime. Serves 4.
Lime wedges
1. Place a rack in the center of the oven; heat to 400 degrees. Line a 13-by-18-inch (half-sheet) baking pan with parchment paper.
2. For the roasted vegetables: Quarter the zucchini lengthwise, then cut crosswise into ½-inch-thick quarter moons. Cut the onion halves into thin slices from pole to pole. In a large bowl, stir together the zucchini, onion, corn, oil, lime juice, salt, cumin, and pepper to taste. Scrape onto the baking sheet. Roast until the zucchini is cooked through, the onion is starting to caramelize at the edges, and some of the corn is crispy, about 35 minutes, stirring once after 15 minutes.
3. For the tofu: Meanwhile, in a small bowl, whisk together the tamari, lime juice, agave or maple syrup, garlic, and red pepper flakes. Cut the tofu into 15 long rectangular pieces, then transfer to a 1-gallon ziplock bag or a shallow baking pan and pour over the marinade (see the top photo above).
4. When the vegetables have about 12 minutes left to roast, heat the oil in a large skillet or grill pan over medium-high heat. Transfer the tofu to the pan, reserving the marinade. Cook until golden brown and delicious, about 2 minutes on each side. Remove from the heat, then pour over the reserved marinade. Cut each piece of tofu in half to make 30 shorter rectangles (see the middle photo above).
5. Meanwhile, when the vegetables have about 7 minutes left to roast, wrap the tortillas in foil and stash in the oven.
6. To serve: Fill each tortilla with 2 or 3 tofu rectangles and a few spoonfuls of roasted veggies. Sprinkle with cheese and cilantro, then drizzle with the sauce and a squeeze of lime. Serves 4.
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