Spinach Mushroom Tacos

 

 

Spinach Mushroom Tacos

 

By Namit Kathoria

 

 

Preparation time: 20 min

Cooking time: 60 min

 

Makes 8 servings

 

Ingredients:

Tacos

2 – 2 ½ cups nixtamalizado corn flour

2 ½ cups warm water

½ teaspoon sea salt

Filling

1 tablespoon olive oil

100g shitakes sliced

100g chestnut mushrooms sliced

1 block (400g) tofu – drained and diced

1-2 handfuls spinach shredded

1 batch Mexican cheese sauce

1 white onion finely diced

Juice of 1 lemon with fiber still in it

¼ teaspoon sea salt

¼ teaspoon ground black pepper

2 teaspoons cumin powder

1 ½ teaspoons garlic powder

1 tablespoon tamari

1 tablespoon balsamic vinegar

 

Serve with sliced avocados and cherry tomatoes.

 

Preparation:

1.      Mix the flour, the water and the sea salt together. Make sure the mixture has the right constituency, it shouldn’t be too dry but also not too runny. Then let it sit for at least ten minutes.

2.      After it has sat, check the constituency again. Then for around 16-20 golf ball sized balls and put them onto a plate.

3.      Take a pan, heat it up on a medium to high heat and either flatten out the balls into a round shape with a taco press if you have one or a rolling pin with flour on both sides. Then heat them up for about 2 minutes on each side. Put the tacos to the side.

4.      Heat up some olive oil with one piece of the onion in, as soon as it starts to sizzle add in the rest of the onion and cook for 4-5 minutes until it becomes translucent.

5.      Add in the cumin, the salt, the pepper, the mushrooms, the drained tofu cubes, the balsamic vinegar and the tamari. Cook that for about 6 minutes constantly stirring so that the tofu is crispy on at least two sides and the mushrooms start to become soft. Add in the spinach and the garlic powder, cook for about 2-3 minutes until the spinach starts to wilt. Then add in the lemon juice with the fiber, stir it around.

6.      Taste it and see if it needs more cumin, salt, pepper, tamari or balsamic vinegar.

7.      Put one of the tacos onto a pan, put the Mexican cheese sauce on both halves of the taco, put the filling on half of the taco, fold it over. Repeat that with all of the tacos.

 

Did you know?

Nixtamalizado corn flour is a special traditional flour which the Indigenous folks like the Azteks and the Mayans used and it contains calcium-oxalate as well as the corn flour which has a lot of nutrients and changes the flavour.

 

Where does your protein come from?

It comes from a mixture of tofu and corn flour.

 

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.