Creamy Miso, Eggplant & Zucchini Baba Ganoush (GF, DF, Vegan)

September 12, 2017

Savory Whole Wheat, Cheddar & Pumpkin Scones (Vegetarian, Vegan Friendly)

September 12, 2017

Crispy Tofu Tacos with Southwestern Cauliflower Rice (GF, DF, Vegan, Vegetarian)

September 12, 2017

Hey ho friends!  Hope you are doing well!

School is back in session and we are back into our regular routines.  I love routines and structure in my life and so does my son, so everyone is happy at the moment!  While we have routines and structure, we still have the mid-week craziness that comes with homework, band practice, soccer practice, running to the grocery store, and chauffeuring child from this thing and that.  You know what that means?  Less time in the kitchen (boo hoo!) and more need for quick and easy recipes.

Crispy Tofu, Zesty Cauliflower Rice and a Creamy Dressing make for a party in your mouth!

I was so excited when Simply Organic (#sponsored) asked me to partner with them on some recipes using their Simply Organic Southwest Simmer Sauces.  Ready made sauce = quick dinners. As you probably already know from many of my recipes, I love anything Mexican or Southwestern flavored.  The flavors of the simmer sauces are bold but not overpowering and work well with vegetarian dishes (think mushrooms, lentils, beans, sweet potatoes, and tofu…duh) as well as chicken or beef (if that’s your thing). Simply pour the ready made sauce into a pan and the options are endless! I don’t often purchase ready made sauces because 1) they usually contain weird ingredients 2) I find it easier to make my own.  These miraculously do NOT contain any weird ingredients and taste just like homemade but without the messy blender. You with me?

4 yummy flavors to try!

Let’s get to the recipe!  I found a way to use the Southwest Taco Simmer Sauce in 3 (THREE!) different ways for this genius recipe (er, if I do say so myself). High five to me! First, I marinade chunks of tofu in the sauce. Next, I made some cauliflower rice and added the remaining sauce (I reserved a couple tablespoons for the yogurt drizzle)  to the rice to give it that zesty kick and lastly I used the sauce  to make a creamy yogurt dressing to drizzle over the top of the tacos. If you think this sounds overwhelming, I will just stop you there by saying that this whole recipe only requires 5 ingredients, 7 if you include the dressing.

You can easily just make the rice with this sauce and not make the tofu or vice versa.  You could just make the dressing if you’d like.  But if you’re like me and you like to live on the edge, go make all three.  You’ll be happy you did!  I served the cauli rice and tofu in little lettuce cups  (helloooo automatic portion control) with avocado, slivers of radish, and red onion but you could also just serve this inside regular taco shells or burrito bowl style.  Whichever way you choose, I’m confident you will love these sauces as much as I do.  Happy cooking!

My tofu hating husband LOVED these tacos, so that’s a win in my book!

*Crispy Southwestern Tofu

1 package extra firm tofu (drained and patted dry) cut into small cubes

1 packet Simply Organic Southwest Taco Simmer Sauce (reserve 2 T for the dressing and set aside)

1 1/2 cups brown rice flour (you can also sub cornstarch)

Marinade the tofu in the sauce for at least a half hour or up to an hour.  Make sure you turn the tofu halfway to ensure that the cubes get evenly distributed with the sauce.

Remove the tofu from the sauce and set the sauce aside for the cauli rice. Place brown rice flour on a plate and dust each of the tofu cubes with the flour.  In a deep pan, place 1/4 cup avocado oil and heat until it sizzles.  Add half the tofu mixture and cook for about 4-5 minutes on one side, flip and cook for an additional 5 minutes on the other or until they are golden brown. Place the finished ones on a paper towel lined plate to absorb some of the oil.

Repeat with the remaining tofu cubes.

*Crispy tofu method slightly adapted from my friends over at Husbands That Cook.

Tofu cubes get coated in a zesty Southwestern Taco Marinade for a burst of flavor.

Southwestern Cauliflower Rice

1 16 oz. bag pre-chopped cauliflower rice (I bought mine at Trader Joes)  or frozen would work well also

Leftover Southwest Taco Sauce

Zest of one lime

2 T chopped cilantro (optional)

Preheat a large skillet with 2 T ghee or olive oil. Add the cauliflower and cook for 3-4 minutes.  Add the Southwestern Taco Simmer Sauce and cook for 12-15 minutes or until cauliflower is tender. Add the lime zest, cilantro and toss through.

Tip: If you hadn’t reserved enough sauce, you could add a couple of tablespoons of tomato paste, paprika, or taco seasoning to the rice.

Light, fluffy, and full of flavor!

Creamy Yogurt Dressing 

2 T Southwest Taco Sauce

1 T mayo (I used an avocado oil based one)

2 T greek yogurt

Combine all the ingredients above in a small bowl and whisk until smooth.