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I made this for my family in San Diego, which has amazing tacos made less accessible with Covid. These are satisfyingly meaty, vegan, and flavorful. These are super nutritious, between the cruciferous vegetables like cabbage, punchy herbs like cilantro, and abundant spices like cumin. In How Not to Die by Dr. Michael Gregor, these three are all anti-inflammatory. Plus, according to a study by the journal, Food Chemistry, the “inclusion of cruciferous and Allium vegetables in the diet is essential for effective dietary-based chemopreventive [cancer-preventing] strategies.” Not to mention that they’re damn delicious.
The key to making all the vegetables and tofu taste good is texture, so ensuring that the peppers get charred and the tofu gets crispy all goes a long way. The guacamole-mixed slaw is a bright, crunchy addition.
As a white person living in California and cooking foods inspired by Latin-America, I think it’s a good opportunity to learn about and challenge mainstream, white notions of veganism. As authors Luz Calvo and Catriona Rueda Esquibel of the cookbook Decolonize Your Diet illustrate, for thousands of years, indigenous people of Mesoamerica generally ate plant-based, growing crops like beans, corn, squash, and edible wild greens, all of which are still staples in Latinx cuisine. Spanish colonizers introduced meat, such as pork and beef, that has led to health and environmental issues. A plant-based diet is also important ethically, thinking both about animals being killed for meat and the high risk of Covid for those who work at meat factories.
When sourcing ingredients, it’s important to try and find local tortillerias and grocers. In LA, I love Rick’s Produce for fruits, vegetables, guacamole, and tortillas. I also love Soñar!, a Latina-owned organic food company that make the best (grain-free) tortilla chips I've ever had.
The goods from Rick's Produce in LA
I hope this dinner inspires a good discussion, like it did for my family.
Meaty Vegan Tacos with Chopped Guac-Slaw
2 zucchini, cut in half then into spears
8 baby bell peppers, sliced, divided
¼ teaspoon cumin
6oz mixed mushrooms, quartered
4 garlic cloves
1/2 white onion, chopped
8oz extra firm tofu
1 tablespoon taco seasonings of choice (based on heat preference)
1 cup shredded cabbage
1 romaine lettuce heart, shredded
1 lime
½ cup guacamole, plus more to serve
Organic corn tortillas
Preheat oven to 400. Set a rack in the middle. Line a baking sheet with parchment paper (not wax).
On the baking sheet, roast mushrooms without oil or salt until soft and lightly browned. Remove and set aside. On the same baking sheet, toss zucchini and bell peppers with a tiny bit of olive oil, cumin, and generous salt. Roast until charred. Remove from the oven and toss with the kale, allowing it to soften from the residual heat. Toss cooked mushrooms with the zucchini and keep warm in the oven.
Meanwhile, on a large nonstick pan, heat 1 teaspoon oil over medium heat. Add sliced onion and garlic, stirring often until golden, careful never to burn the garlic. Add the tofu, seasonings, and salt. Stir to combine, then leave alone to cook and crisp on one side. Stir twice, but not too frequently; you want it to crisp. When tofu is lightly brown and fragrant, remove from heat.
In the bottom of a large salad bowl, thin the guacamole with the lime juice, cumin, and black pepper. Toss in the lettuce, cabbage, bell peppers, and cilantro. Taste and adjust with more guacamole, lime, salt, or seasoning. This should be like a slaw-guac.
Warm or grill your tortillas. Layer the tofu, zucchini, and slaw, topping with more guacamole or salsa if desired.
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