One of the most frequently appearing items on my menu lately has been tacos. A while back I posted this 30ish minute taco recipe and I’ve been cooking up similar dishes about twice a month since then. But last week, as I scanned my recipe collection, I stumbled on this one for Curry Tofu Tacos With Pintos & Kale Slaw that I’d clipped from Post Punk Kitchen. I added the tacos to the menu plan for the first two weeks of February and made them earlier this week — they are amazing.
The recipe claims that these vegan tacos only take 30 minutes to make and though I didn’t time myself, they were surprisingly quick to put together. Yes, the 3 part instructions (beans, tofu and kale slaw) appear to be overwhelming and complicated, but they are actually straight forward, quick and easy to follow. My favorite part of this recipe is the tofu – I never would have thought to coat tofu in a curry sauce, broil it and then serve it on tacos, but the flavor is spicy, intense and awesome. The broiler added just a tiny bit of crunch. Combined with the creamy dressed raw kale and seasoned beans, these tacos are perfect. 2 of these tacos (plus a handful of grape tomatoes) was more than enough to fill me up for the evening, which isn’t always my experience with tacos. Not to mention the fact that there was enough leftover for the next night or the fact that I regularly have all of these ingredients on hand. I will definitely be adding this recipe to my list of simple, tasty weeknight meals.