Cumin Tacos

 

Cumin Tacos

 

By Namit Kathoria

 

Preparation time: 10 min

Cooking time: 10-15 min

 

Serves 2-4 people

Ingredients:

6 small tortillas (ideally corn – non GMO, but any wholegrain tortillas are fine)

2-3 teaspoons olive oil

1 teaspoon sesame oil

50g kale (stems removed) shredded

4-5 medium to large mushrooms sliced (chestnut preferably)

½ white onion sliced

400g tofu drained and cubed

15-20g fresh parsley chopped

2 ½ teaspoons garlic powder

1 ½ teaspoons cumin powder

½ teaspoon ground black pepper

¼ teaspoon Himalayan rock salt

2 tablespoons tamari sauce

 

Preparation:

1. Heat up the sesame oil on a high heat in a large wok and add in one slice of onion. As soon as it starts to sizzle, add in the rest of the onion and the tofu. Stir and cook for about 2-3 minutes keeping the heat high.
2. Add in the sliced mushroom, the shredded kale and the olive oil together with the cumin powder, the black pepper and the Himalayan rock salt. Stir continuously and cook for another 5-6 minutes.
3. Add in the parsley, the garlic powder and the tamari. Cook for about 30 seconds.
4. Taste, see if you want to add in any more cumin powder, garlic powder, tamari, salt or pepper.
5. Now the mixture is ready. Fill up the tacos and serve.

Where does your protein come from?

It comes from the tofu and also from the wholegrain tortillas.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.