If you are a parent, you know how hard it can be to deal with picky eaters at meal times. For the most part, my children are pretty good about eating the food I give them. My little one eats most anything I prepare but my older daughter can be a bit more opinionated about it all. Still, my rule as chief chef and dishwasher is this: If you aren't allergic to it and it doesn't make you physically ill, you have to eat it or go hungry. I know how harsh that sounds but no child will truly starve themselves. Adhering to this rule has really helped me recognize when foods are truly disliked and when stubbornness is the cuplprit.
One way to get kids to eat what you put in front of them is to make the food as visually appealing and fun as you can. Now, this is not always feasible, but these little taco sliders I created meet both criteria and they are delicious to boot. Kids love to eat with there hands and be allowed to have less than stellar table manners, so why not give in to that occasionally? Truth be told, I think we adults like to have fun with our food, too!
Mango-Coconut-Lime Curry SauceThis recipe made a very easy and fun weeknight dinner with leftovers for the next night and even lunch for my husband on the third day, so obviously, you can adjust the amounts to meet your needs. As I prepared these sliders, I definitely took note of what a great party appetizer these could be, as well. Easily held in one hand and eaten in one large bite, they are perfect for a cocktail party or buffet-style appetizer!
I started with a package of Trader Joe's Organic Extra Firm Sprouted Tofu, which is my favorite. I don't use tofu or other meat replacements a lot but using them on occasion has been a real life saver while trying to tranisition my girls from carnivores to herbivores! I added in some aromatics and fresh veggies and finished them off with my Easy Mango-Coconut-Lime Curry Sauce. The result was flavorful and super satisfying with great textures. Since I was making these a main dish for dinner, I served them with Coconut Cilantro Rice and black beans.
The best thing about this recipe, as far as I'm concerned is that it looks like a fancy restaurant dish that you'd pay way too much for but is really quick and easy to throw together and, if your pantry is well-stocked with staples, it's less than $10 to make! It's also versatile--serve as a nice weeknight meal with plenty of leftovers or cut the recipe in half for less, prepare as a party appetizer or, if you don't feel like cutting tortilla rounds just use a whole tortilla for each serving or even cruchy taco shells. You can even skip the tortillas altogether and just serve the filling over rice!
Tofu and Veggie Taco Sliders in a Spicy Mango-Coconut-Lime Curry Sauce (Prep/Cook Time: 25 minutes/Yield: 3 cups Taco Filling—enough for 40-50 sliders)
1 batch Mango-Coconut-Lime Curry Sauce
1 15.5 oz. package Trader Joe’s Organic Extra Firm sprouted tofu, drained and pressed
1 tbs. coconut oil
1 small onion, finely diced
2 large cloves garlic, minced
1 sweet bell pepper, seeded and roughly chopped
1 cup roughly chopped zucchini (1/2”-3/4” pieces)
½ tsp. fine grain sea salt
¼ tsp. chili powder
Cracked black pepper, too taste
Red pepper flakes, optional
Sprouted grain tortillas, cut into 3 inch rounds (or tortilla of your choice—I used 8 sprouted grain tortillas which gave me 40 rounds)
Fresh cilantro leave for garnish, optional