Tacos are one of my kids' favorite dishes. I guess it's the combination of ingredients and flavors that work so well for them. Spicy, complex and just good! Healthy and guilt free, loaded with veggies and protein. The crunchiness from the tacos, and the nuttiness from the beans make for a delicious, satisfying, and gluten free meal.
I find that when I eliminate gluten from my diet, I feel lighter, and much more in balance. Try it out for yourself.
Package of 12 tacos, yellow corn
2 cups cooked kidney beans, (soaked all night and cooked)
3 carrots: red, yellow and white, chopped in the food processor
2 tomatoes, cubed
2 avocados, sliced
Bunch of cilantro, chopped
2 green onions, chopped
Shawarma spice, 2 teaspoons
Tofu, extra firm, cubed, 14 oz / 397 g
1 tablespoon olive oil
Shawarma spiced tofu:
Take a nonstick pan, add olive oil and shawarma spice. Saute for a couple of minutes, then add the tofu and saute until golden brown, about 15 minutes or so. Sprinkle with salt and pepper. Set aside.
Assemble the tacos:
Start with the lettuce and arugula, then add beans and tofu, tomatoes, and avocado. Garnish with the chopped carrots ,cilantro and green onion.