Taco shells heated according to package directions.
1 block of firm pressed Tofu cut into 1-inch cubes
2 Tbsp. Tamari
Two heaping Tbsp. nutritional yeast
2 Tbsp. Olive oil
Two handfuls of fresh spinach
In a bowl add, Tofu, tamari, nutritional yeast, and Bittersweet Herb Farm Zesty Garlic Seasoning. Toss well.
In a large skillet add Bittersweet Herb Farm Chili Pepper with Garlic Oil, Olive oil, and tofu. Cook until crispy on all sides, about 15-20 minutes. Add spinach and stir in until slightly wilted.
Southwest Picante Aioli Sauce:
4 Tbsp. plant based butter
4 Tbsp. Vegan mayonnaise
1 tsp arrowroot
in a small pan melt butter. Add arrowroot to slightly thicken. Remove from heat.
In a medium bowl add mayonnaise, melted butter with the arrowroot and Bittersweet Herb Farm Southwest Picante Seasoning. Mix well.
Start building your tacos
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