Go Wild on Wednesday with Our Tofu Tacos

Wild Wednesdays at NorthBay Medical Center and NorthBay VacaValley Hospital cafés in March will feature a wild breakfast option.

In honor of National Nutrition Month - March - the featured item every Wednesday will be a breakfast of kale, tomato and tofu tacos.

"We wanted to do something a little different, with a little twist to it," explained Kerry Harris, food services manager at VacaValley Hospital.

"We do a lot of soups and salads and entrees and decided this time, instead, we'll do a breakfast item."

Want to make them at home? Here's the recipe.

KALE, TOMATO AND TOFU TACOS

  • 1 (14-ounce) package organic firm tofu, drained
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 tomato, diced (heirloom,if available!)
  • 1 red bell pepper, diced
  • 5 large kale leaves, large center stems removed, and chopped
  • 2 tablespoons nutritional yeast flakes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • Hot sauce, to taste
  • 8 whole corn tortillas, warmed
  • 1/4 cup of salsa (optional)


Cut the tofu block in half, wrap in towels, and place on a cutting board. Top with another cutting board, and top with something heavy. Sit for 10-15 minutes.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the onion and half of the salt, and cook for 3-4 minutes, until the onions are softened.

Add the red pepper and tomato, and cook for another 2 minutes. Then stir in the kale, and cook about 3 minutes.

Crumble the tofu on top of the veggies, and then sprinkle on all of the spices and remaining salt. Cook over medium heat for 7-10 minutes, stirring frequently, until the tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue. Note that you do not want the tofu to get crispy - you want a softer, egg-like texture.

Spread each tortilla with 1/4 of the avocado. Top with 1/4 of the tofu mixture (scant 3/4 cup), a drizzle of hot sauce (optional), and roll up tight. Salsa can be added if desired.

Recipe yields: 8 tacos