The boy loves a walking taco, however buying individual bags of the appropriate size for an individual, unnecessarily digs into the very tiny budget allotted for food. So, we shared a bag and put it on a plate.
Cheese, beans and proteins. Still not frackin’ taco shell — but at least there’s crunch from the chips. Thus ends the many different tacos, not eaten over seven days. The children demand a vow that this will never be done again.
Jen says these were her favorite, yet, but there’s no bandwagon for this tofu in a taco thing — neither one impressed. Further, there’s an awful lot of manipulation with the fu — first baking, then sautéing — for such a little flavor payoff — boo!
It can just be marked off as a protein filler, a base to the delicious avocado crema and salacious slaw — so simple: Just salt and apple cider vinegar.
So, it meets marks for flavor and crunch, and for a pun in the blog name — Making thyme for health — but a mark off for too much work on the tofu and not getting a whole lot of flavor.
(Also, love the caveat that if you prepare everything ahead of time, it doesn’t talk long to assemble them!)
(Also, more parentheses: Prep time is listed at 30 minutes –ha… Drain fu for 30 minutes, bake fu for 20 minutes, sautee fu for 10 minutes. I think that adds up to an hour…)
From a floating kitchen, these were saved as edible by the chimichurri, which at least offered some balance to the sweetness of the plantains, and gave us an idea for what to do with the leftover chorizo-potato filling from a few nights before.
As always, when doing tacos, get crunchy shells. Kinda the point…
Pretty good anyway, from Kristen’s Kitchen: Veggies and quinoa flurried together, gettin’ saucy with pureed corn and pepper Thai red curry paste and sprinkled with kale chips which were probably lost amongst the flavors, but delicious as always to snack upon.