ROASTED ZUCCHINI TACOS WITH CORN AND TOFU

Name: ROASTED ZUCCHINI TACOS WITH CORN AND TOFU
Cuisine: American, Mexican, Latin American
Ingredients: 1 (15-oz, or 425-g) block extra-firm tofu, preferably pressed (see; 3 tablespoons tamari; 3 tablespoons freshly squeezed lime juice; 1 clove garlic, finely minced or grated; 1 tablespoon agave nectar or maple syrup; Pinch of red pepper flakes; 2 teaspoons neutral vegetable oil, plus more if needed; 2 zucchini, quartered lengthwise and cut into ½-inch (1.3-cm); 2 cups (310 g) fresh or frozen corn kernels; 1 small white or yellow onion, thinly sliced; 1 tablespoon neutral vegetable oil; 1 tablespoon freshly squeezed lime juice; ½ teaspoon ground cumin; Coarse salt and freshly ground black pepper; ¼ cup (40 g) shelled hemp seeds; 6 tablespoons (90 ml) freshly squeezed orange juice; 1 tablespoon freshly squeezed lime juice; 1½ tablespoons red wine vinegar; 2 tablespoons olive oil; 1 cup (40 g) firmly packed fresh parsley; ½ cup (15 g) firmly packed fresh cilantro; 1 clove garlic, coarsely chopped; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 8 corn taco shells, or 6-inch (15-cm) corn or whole wheat tortillas; ½ cup (20 g) chopped fresh cilantro

6 steps

This recipe has a bunch of components, but it comes together easily: the zucchini and corn roast in the oven while you cook the tofu and whip up the bright, tangy chimichurri sauce. Tacos are a warm weather mainstay for me, thanks to their simplicity and f l exibility. Much like breakfast tostadas, they’re a great vehicle for incorporating whatever plant proteins and vegetables I’ve got in the fridge.

Updated at: Thu, 17 Aug 2023 03:35:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories522.9 kcal (26%)

Total Fat30.2 g (43%)

Carbs47.1 g (18%)

Sugars14.2 g (16%)

Protein21.6 g (43%)

Sodium1352.5 mg (68%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

To prepare the tofu, cut it into 16 rectangular pieces and put it in a nonreactive rectangular baking pan, preferably one large enough to fi t the tofu in a single layer. In a small bowl or measuring cup, whisk together the tamari, lime juice, garlic, agave nectar, and red pepper fl akes. Pour the mixture over the tofu.

Step 3

To cook the vegetables, combine the zucchini, corn, onion, oil, lime juice, and cumin in a medium bowl and mix well. Spread the vegetables on the lined baking sheet and sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until the onion is lightly golden and some of the corn is crispy, stirring once halfway through the baking time.

Step 4

Meanwhile, to make the chimichurri sauce, combine the hemp seeds, orange juice, lime juice, vinegar, oil, parsley, cilantro, garlic, salt, and pepper in a blender (preferably a high-speed blender) and process until smooth. If the sauce is thicker than you’d like, add water, 1 tablespoon at a time, to achieve the desired consistency.(Stored in an airtight container in the refrigerator, the sauce will keep for 5 days.) About 5 minutes before the end of the baking time for the vegetables, put the taco shells in the oven to warm them.

Step 5

To cook the tofu, put the oil in a large skillet or grill pan over medium-high heat. Transfer the tofu to the pan, reserving the marinade. Cook the tofu for 3 to 4 minutes on each side, until lightly browned or grilled. Pour the remaining marinade over the tofu and remove the pan from the heat.

Step 6

To serve, fi ll each taco shell with about ¼ cup (60 ml) of the vegetables, a few pieces of the tofu, a tablespoonful of cilantro, and a generous drizzle of the sauce.