Last Taco Tuesday, I made the Cauliflower and Lentil Tacos from Eat Feel Fresh by Sahara Rose. These were SO GOOD. They're stuffed with lentil taco "meat" and roasted chili cauliflower, drizzled with tahini-lime sauce, and topped with cucumber, avocado, and cilantro. I'm just always amazed how versatile the humble taco is. You can put whatever you want in a corn tortilla, and it's delicious.
Speaking of tacos, last Takeout Thursday, I saw on Instagram that Chef Tam's Underground Cafe was doing a special Impossible burger day. This soul food restaurant doesn't always have vegan options, but on this day, she was offering Impossible burgers, Impossible tacos, and Impossible taco salad (all vegan!). I couldn't miss out on this chance to support vegan options and a Black-owned local business. The Impossible Taco Salad was MASSIVE. This made two meals for me.
The has a generous portion of taco-seasoned Impossible burger, vegan cheese, black beans, lettuce, and tortilla chips. Served with taco sauce and guacamole salsa (that Herdez kind that I really love!).
I had some leftover Plant-Based Pink Raita (cashew yogurt sauce with beets and mint) from when I made the Tempeh Tikka from Eat Feel Fresh last week, so I used some as a sauce for a lunch Grain/Green/Bean Bowl on Friday. This had leftover taco lentils (from my tacos), air-fried tofu, kale, some leftover stir-fry veggies, and avocado. A great way to use up my leftovers!!
And I used the rest of the pink sauce on Avocado Toast with tofu and sliced fresh tomato (from my garden!).