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Crispy Mushroom Tacos
This week’s recipe is a hearty (dare I say, meaty!) VEGETARIAN taco filled with crispy roasted mushrooms, sweet and spicy baked tofu, and an incredibly bright and crunchy slaw, loaded with pickled jalapeños, apples, and fresh mint!
Meat eaters will love it, too! This combo is amazing for your next taco spread and perfect to feed a crowd — the slaw only gets better as it sits, and feel free to make extra tofu or mushrooms for amazing grain bowl and salad toppers throughout the week with any leftovers.
Let’s dig in!
Crispy Mushroom Tacos
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
Sriracha Tofu:
1 (14-ounce) package extra-firm tofu, drained
¼ cup sriracha
2 teaspoons honey
1 tablespoon avocado oil
Sea salt, to taste
Crispy Mushrooms:
¾ pound shiitake mushrooms, stems removed and quartered
¾ pound mix maitake and oyster mushrooms, torn into smaller pieces (1 to 2-inches)
2 to 3 tablespoons avocado oil
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
Sea salt, to taste
Pickled Jalapeno Slaw:
½ cup rice wine vinegar
1 tablespoon honey
1 teaspoon sea salt
1 teaspoon of coriander seed
2 jalapenos, thinly sliced
2 cups green cabbage, cored and shredded
2 medium Granny Smith apple, cut into matchsticks
3 scallions, thinly sliced
½ cup cilantro leaves and baby stems
1 tablespoon fresh mint leaves, chopped
1 lime, juiced
1/4 cup avocado oil
Sea salt and freshly cracked black pepper, to taste
To serve:
8 chickpea tortillas
Plain goat or sheep’s milk yogurt
Lime wedges, to serve
Instructions:
•Preheat the oven to 450ºF. Grab two baking sheets but line only one with parchment paper. Place the baking sheet that isn’t lined with parchment into the oven to preheat.
•Place the tofu onto a paper towel-lined plate. Place additional paper towels on top of the tofu as well as another plate. Weigh the top plate down with a couple of cans and allow the tofu to sit like this for 20 minutes to remove excess liquid.
•Once pressed, pat the tofu very dry and cut into ¾-inch squares. In a large bowl, whisk the sriracha, honey and avocado oil together and whisk to combine. Season with salt. Toss the tofu cubes in to the sriracha and allow to marinate for 10 minutes while you prepare the mushrooms (feel free to marinate the tofu for a couple of hours prior if you have time!).
•For the mushrooms, combine the mushrooms, avocado oil, chili powder, cumin and onion powder in a large bowl and toss (using your hands is best) to evenly coat all of mushrooms with the seasoning. Season with salt.
•When ready to roast, place the marinated tofu onto the parchment-lined baking sheet. Carefully remove the hot baking sheet from the oven and scatter the mushrooms around, they should sizzle! Place both baking sheets into the oven for 25 to 30 minutes, swapping the baking sheets each time from top to bottom racks, as well as flipping the mushrooms and tofu with a spatula. The mushrooms are finished once they look golden brown and crispy and the tofu is finished once it has a deep golden crust on the outside. The mushrooms may be done a little before the tofu, so keep an eye out!
•Meanwhile, while the filling is roasting, prepare the slaw. Heat the rice vinegar, honey, salt, and coriander seed in a small saucepan over medium heat until simmering. Add the jalapenos remove from the heat and allow to cool for 10 minutes.
•In a large bowl combine the cabbage with the apple, scallions, cilantro, mint, and lime juice. In a small bowl, add ¼ cup of pickling liquid with half of the jalapenos (or more if you like spice!) with avocado oil and season with salt and pepper. Drizzle over the slaw and toss to combine. Season again with salt and pepper to taste. Allow to marinate until ready to serve.
•To serve, warm the tortillas or char over a gas flame for 20 seconds per side until nicely toasted. Scoop some tofu and mushrooms inside, top with slaw and a spoonful of yogurt. Serve with a lime wedge.
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