And who would have thunk that beets go well with fried tofu? Well, apparently Leah Lizarondo over at Brazen Kitchen did. For my second vegetarian meal this week, I made her "Turkmen Tacos": Beet Tacos with Arugula and Crunch Tofu. I also like tofu, so I was very curious to try this recipe out. The one change I made was using vegetable (soybean) oil instead of olive oil to fry the tofu, since the only kind of olive oil I have is extra-virgin which, from what I understand, isn't great for frying because of its lower smoke point. I also didn't have vegenaise on hand so I used mayo, which means my version of the tacos was not vegan, but the recipe itself is. The tortillas I used were fresh corn tortillas from Reyna Foods in the Strip District. The result was fabulous, and surprisingly filling, too!
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| Beet Tacos with Arugula and Crunchy Tofu |
Recipe courtesy of:
Brazen Kitchen (get the recipe here)
