spicy thai tacos [taco tuesday]

by Kristina Sloggett

in Dinner,Gluten Free,grilling,recipes,Vegan

We are having a heat wave here, everybody.

Yesterday was higher than 90 – if this is what they call an Indian Summer I will take it, thankyouverymuch.

I know, I know, it is not even technically autumn yet – but it will be this weekend! Our first full day of fall – predicted to be in the upper 80’s.

I love it. Because we have these perfect sunny days, and then the evenings and nights are cold – very cold. Just like I say it would be perfect if it rained from midnight until like, five am – having sunny hot days with cool nights? Perfect.

…and if it only rains past midnight, we can grill all year long. Grilled tacos for Taco Tuesday, all year long!

…and while it is summer? these tacos will have fresh grilled corn.

spicy thai tacos

dairy and gluten free, vegan

1/2 cup peanut butter
1 tablespoon sriracha
1 tablespoon sesame oil
juice of 1 lime
1 tablespoon tamari
1 clove garlic, minced fine
1 teaspoon chili powder
1 block extra firm tofu, cut into strips
fresh corn, cut from cob
broccoli slaw
corn tortillas 

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill. 

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.

Happy [Taco] Tuesday – is it still summer where you are?

 

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