My Plant-Based Week
My Plant-Based Week

Fun with Finger Food: Tofu and Veggie Taco Sliders in a Mango-Coconut-Lime Curry Sauce

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!

 

Below is a photo gallery of the process, the first pic is the Easy Mango-Coconut-Lime Curry Sauce.

 

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

 

  1. Drain tofu and press to release moisture for at least 30 minutes. For instructions on pressing tofu click here. While tofu is being pressed, prepare the vegetables.  Preheat oven to 350 degrees. Cut tortillas into 3 inch rounds using a biscuit cutter. Lightly spray or oil a mini-muffin tin and press rounds down into the cups. Bake about 10-12 minutes until rounds are browned and crispy. Repeat until all rounds are baked. Place rounds on a wire cooling rack until ready to use.
  2. Heat coconut oil in a large skillet or wok over medium heat. Add onion and sauté about 2 minutes. Add the garlic and crumble in the tofu and add the bell pepper, zucchini, salt, chili powder and pepper. Stir well and continue to sauté for an additional two minutes.
  3. Add the Mango-Coconut-Lime Curry Sauce, stir well and simmer until sauce is heated through, about 5 minutes.
  4. To assemble the sliders, simply spoon a tablespoon or two of taco filling into the slider rounds. Garnish with fresh cilantro if desired and serve. To create a complete, satisfying meal, serve with Coconut Cilantro Rice and Black Beans!

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Hi! I'm Milissa and my passion is affordable plant-based eating. Here is where I share my family's favorite recipes and show you how you can eat healthfully on any budget!

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