Fusion food is always a fun way to spice up dinner! Get a little bit of Mexican and Indian flavor in every bite of these curried tofu scramble tacos.
I’ve really had to rethink my cooking strategy post pinky laceration, now that I’m unable to do the dishes myself.
Because whereas my life goals often seem to involve making as big a mess as I can, reveling in the food that results from it, and then happily cleaning up the earthquake I’ve left in my wake.
The.Boy, who is now in charge of the aforementioned cleaning duties, lives according to the ideal that “being lazy is the best part of everything”.
And that is a direct quote.
To say that we take very very different approaches to life is an understatement.
And while I’m not usually one to compromise where food is involved, I figured it would be better for everyone’s well-being (but mostly his) if I simplified our meals for a while.
Easier meals = fewer dirty dishes = greater likelihood that they will be cleaned before we go to bed = lower likelihood that I will wake up to a cockroach in our bathroom = higher likelihood that the.boy will live to see another day.
I like these odds.
And I love these tacos! Which are a single skillet, 30 minute meal.
Every dishwasher’s dream.
Between the tex-mex feel and tons of spicy curry flavor in every bite, these tacos will not fail to please even the pickiest of palates.
And while I know some of you are on the fence about tofu, I promise it takes on tons of flavor from the curry powder in these and is anything but bland or boring.
If you REALLY can’t handle it, you can substitute in scrambled eggs, beans, or your favorite meat of choice.
Just make sure you don’t skimp on the spice or the veggies, and take your sweet time to revel in the fact that you’ve successfully made dinner while only dirtying one dish. It’s a beautiful thing.
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, thinly sliced
- 1 zucchini, trimmed and chopped
- 1 lb extra firm tofu, cut into ½-inch cubes
- 1 tbsp hot curry powder
- salt and black pepper, to taste
- 8 corn tortillas, heated according to package directions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and garlic to the pan and saute until softened, about 3-4 minutes.
- Add in the bell peppers and zucchini. Cook, stirring frequently, until crisp-tender, 2-3 minutes. Add in the tofu, curry powder, and ½ tsp salt. Cook, stirring, until tofu is heated through, 2-3 minutes. Season to taste with salt, pepper, and curry powder.
- Distribute among tortillas and serve.
Taco night is always a good time. For more taco ideas, check out these:
From around the web:
Mini Fruit Tacos from Sugar Dish Me
Butternut Squash, Quinoa and Jalapeno Chimichurri Tacos from Naturally Ella
Fried Avocado Tacos from Foodiecrush
Sweet Potato and Black Bean Tacos with Kimchi from A Thought For Food
Mole Tofu Tacos from Cara’s Cravings