Ingredients

The following ingredients have 6 Servings
  • 14 oz extra-firm tofu ((water pressed out))
  • 2 medium carrots ((cut into 1/8th-inch rounds))
  • 1 medium onion ((thinly sliced))
  • 1 tsp coconut oil
  • Salt and ground black pepper to taste
  • 2 tbsp maple syrup
  • 2 tbsp tamari (or soy sauce)
  • 1 tsp chili garlic paste
  • 2 tsp curry powder (or use garam masala powder)
  • 1/4 tsp turmeric
  • 1/2 cup coconut milk
  • 1/2 tsp ground ginger (substitute with 1 tsp fresh grated ginger)
  • 6 whole wheat tortillas ( or gluten-free tortillas)

Instruction

  • Heat the oil in a non-stick or well-seasoned cast-iron skillet.
  • Place the slices of tofu in a single layer and cook until lightly browned on both sides.
  • Remove from the pan and to a chopping board. Cut into 1/2-inch cubes or smaller, if you prefer.
  • To the pan, add the carrots and onions and season with some salt and pepper (don't over-salt. You'll be adding the tamari later).
  • Stir fry until the onions start to sweat. Cover the pan and let the carrots and onions cook over medium-low heat for about 5-8 minutes until the carrots are tender but still crunchy.
  • Add the tofu cubes back to the pan and dump in the glaze. Give everything a good stir but don't mash down too hard on the tofu-- be gentle or you will break it.
  • Let the glaze reduce over medium-high heat until it coats all of the vegetables and the tofu. The mixture should be quite dry.
  • Turn off the heat.
  • To serve, place the tofu-carrot filling in a taco, top with some salsa and some guacamole, and serve.