If you know me personally or have ever read this blog, you know that food and the process of cooking are both very important to me. And as a mom, I make an effort every day to share this love with my 10-year old daughter, Storey, with the hope that some lifelong skills transfer in the process. This week, our focus has been on menu planning.
Menu planning requires planning-ahead time and creativity, but the benefits are so worth it — it saves money and time, promotes healthy eating, and cuts back on waste. Plus, it’s incredibly freeing! The cook can actually enjoy cooking instead of stressing over it.
Storey accepted the challenge of planning a week’s worth of dinners, and we kicked her menu off last night with a find from Whole Foods Market: Tofu and Black Bean Tacos.
This simple yet rich dish serves six, and is chock full of healthy and real sources of natural fats, such as tofu, olive oil, and cheese. And the tacos are deeeeeeeelicious! They are mildly spiced and will satisfy even the most tofu-weary among us. Pack any leftovers for lunch or, as Storey has planned, turn the remains into a taco salad.
- 1 (14-ounce) package extra-firm tofu, drained
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 cloves garlic, finely chopped
- 3 green onions, finely chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 12 corn tortillas, warmed
- 3 cups shredded green leaf lettuce
- 2 cups chopped tomatoes
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
1. Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.
2. Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.
3. Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve. (And a squeeze of lime adds a nice zing!)
Pictured above: Step 2 of the process.blog comments powered by Disqus