Tofu Black Bean Tacos 

(Well Plated by Erin)

 

• 2 tablespoon extra-virgin olive oil divided
• 1 tablespoon soy sauce or use tamari to make gluten free
• 1 teaspoon chili powder
• 1 teaspoon chipotle chili powder pretty hot! reduce to 1/2 teaspoon if sensitive to spice
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 (14-ounce) block extra-firm tofu drained and patted dry
• 1 (14-ounce) can black beans rinsed and drained
• ½ cup prepared salsa
• 2 tablespoons nutritional yeast

For serving:

• Warm corn or flour tortillas
• Sliced avocado, chopped cilantro, salsa, cheese (dairy free if needed), tomatoes, and/or any of your favorite taco fixings

Instructions

 

• Place a rack in the upper third of your oven and turn the broiler to high.
• In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. The tofu should be in small bits. Toss until the tofu is evenly coated with the spices. I find it fastest and easiest to use my hands.
• Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium high. Add the tofu crumbles. Cook, stirring occasionally, until the tofu is dry and the moisture has cooked off, about 6 minutes. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off, about 1 to 2 minutes more.
• Spread the tofu mixture into an even layer. Place under the broiler and cook until darkened on top, about 4 minutes. Remove from the oven, stir to expose new parts of the tofu to the top, then spread back into a single layer. Return to the oven and broil 4 additional minutes. Remove from the oven and repeat the stirring and broiling once more (3 times total). Pile the filling inside warm tortillas and top with all of your favorite fixings.

 Butternut Squash Soup NYT 

 

Ingredients

Yield:4 servings

• 1medium butternut squash (2¼ to 2½ pounds), halved lengthwise and seeded
• 2tablespoons olive oil, plus more for drizzling
• Salt
• 1medium white onion, sliced
• 4garlic cloves, smashed and peeled
• ½teaspoon ground ginger
• ¼teaspoon freshly ground black pepper, plus more for sprinkling
• ¼teaspoon ground cinnamon
• ⅛teaspoon ground nutmeg
• 4cups vegetable stock, plus more if desired
• 1tablespoon unseasoned rice vinegar
• 1tablespoon honey or dark brown sugar (optional)

1. Step 1

   Heat oven to 425 degrees.

2. Step 2

   Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes.

3. Step 3

   In a large stock pot, heat the remaining tablespoon of oil over medium. Add the onion and garlic and cook, stirring frequently, until softened and just beginning to brown around the edges, about 8 minutes. Scoop out the cooked squash with a spoon and add to the pot. Add the ginger, black pepper, cinnamon and nutmeg and stir until fragrant, about 30 seconds. Add the vegetable stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.

4. Step 4

   Using an immersion blender or working in batches in a standard blender, purée the soup until smooth. Return the soup to the pot and add the rice vinegar. Taste and add the honey or dark brown sugar if you’d like the soup sweeter, and add more salt if you’d like. Keep warm over low heat until ready to serve, thinning with water or more stock to your desired consistency.

5. Step 5

   Divide the soup among bowls, drizzle with additional olive oil and finish with an extra sprinkle of freshly ground black pepper if desired. Serve immediately or refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.

 

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A pretty fruit plate on a rainy day