(Before I begin, please know that 1. my photo editor, which is free and does minimal things anyway, is not working and 2. the light in my kitchen is out so I’ve been using this tiny stand lamp to light the entire kitchen and my photos. So, we’re kind of lucky we have any photos at all but I’m sorry they are sort of flat)
Anyway, When I planned my menu for this week, I was soaking up the sun in 75 degree weather. I was wearing sunglasses. I was sipping strawberry frickin’ margaritas on my porch!
Currently, I am in two layers of clothes,under two layers of thick blankets…sipping strawberry margaritas…but it’s way colder!
So keep in mind that even though this is quite possibly my favorite dinner, when I planned on making it and sharing it with you, I imagined it going well with my cold margaritas and sunshine…and without the layers of blankets.
Crispy Tofu Margarita Wraps with Strawberry Avocado Salsa
adapted from How Sweet Eats
4 lb of tofu, pressed*
8 4-inch tortillas (corn, whole wheat, flour)
1 cups panko bread crumbs
1 1/2 TBSP whole wheat flour
zest of 3 limes
1 teaspoon ground coriander
1/3 cup olive oil
1/3 cup tequila
1/4 cup lime juice
zest of 2 limes
1 teaspoon ground coriander
1 avocado, chopped
1 medium tomato, chopped
1/4 red onion, chopped
4 large strawberries, chopped
juice of half a lime
1/8 teaspoon salt
1/8 teaspoon pepper
toppings: shredded lettuce, vegan cheese, cilantro, lime wedges
12-48 hours before making the tacos, combine the marinade ingredients in a baking dish. Slice the tofu into strips and season with salt and peper. Add the tofu to the marinade and let sit in the fridge until ready to use.
Preheat oven to 400 degrees F. Combine panko, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove tofu from marinade and coat strips in panko mixture, pressing so crumbs adhere. then place on wire rack. Bake for 30 minutes.
While tofu is cooking, combine avocado, tomato, strawberries and onion. Mix with salt, pepper and lime juice.
Heat tortillas if desired, then serve with crisp tofu, salsa, and toppings. Spritz with lime wedges.
*You can also use some sort of meat substitute like Morningstar Farm or Quorn chicken patties. They absorb the marinade quicker than the tofu but many of them aren’t vegan. Make sure you check the package first. Also, I pressed my tofu too long so it didn’t absorb the marinade in the time I gave it (12 hours). I would recommend using the paper towel/plate method or pressing it in a tofu press just over night. I forgot mine and left it in the fridge for two days. Whoops!
Seriously, this salsa recipe is easily in my top 10 favorite foods. Anything you pair it with will pretty much taste amazing. You can serve it with tortilla chips if you don’t want to make the wraps and it will still be delicious. My wraps usually end up being 1 or 2 strips of tofu and then half the serving of salsa, or something like that. I should really have called this recipe a strawberry avocado salsa wrap…with some crunch tofu thrown in.
Now if you’ll excuse me, I have to go find my gloves. I’m going to need them to finish off this ice cold margarita in my heatless apartment. Clearly, I have my priorities straight.