When you’re in the mood to make a meal that has a ton of flavor – whip up these tacos! Pickling your own onions is actually really easy to do, and you just need a little time to allow the onions to hang out in the refrigerator before you enjoy them.
Our little flavor secret is putting a cinnamon stick in our pickled onions – because we think that it makes the dish extra special. Our other secret is adding mango to our buffalo sauce. It provides a little sweetness, and adds that great orange hue to the sauce. Ordinarily a buffalo sauce is half butter and half hot sauce – so we lightened it up for ya.
Buffalo Tofu Tacos with Pickled Purple Onions
Pickled Onion Ingredients:
1 purple onion, sliced into thin rings
½ cup white wine vinegar
2 tablespoons organic evaporated cane sugar
1 cinnamon stick
1 bay leaf
4-6 allspice berries, or black pepper corns
½ teaspoon dried oregano
1 teaspoon sea salt
1 block super firm tofu (Wildwood brand 20 oz), cut into ½ inch thick strips
¼ cup soy or almond milk
1 tablespoon fresh lime juice
¼ cup organic whole wheat pastry flour
¼ cup organic un-bleached all-purpose flour
½ teaspoon sea salt
¼ teaspoon finely ground black pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
6-8 organic corn tortillas
1 cup shredded romaine lettuce
¼ cup non-hydrogenated vegan sour cream*Optional for topping
Buffalo Sauce Ingredients:
2 tablespoons vegan buttery spread (Earth Balance)
4 fresh Fresno peppers, diced
½ brown onion, finely chopped
1 cup fresh mango, peeled and diced
½ teaspoon paprika
¾ teaspoon sea salt
½ teaspoon celery seed
½ teaspoon dried parsley flakes
¼ cup soymilk creamer (Wildwood brand or Trader Joe’s)
2 tablespoons apple cider vinegar
½ cup water
To pickle onions, place vinegar and sugar in a bowl. Add 1 ½ cups water and whisk to dissolve sugar. Add cinnamon, bay leaf, allspice, oregano and salt. Add onions and toss to coat, submerging completely in liquid. Cover and place in refrigerator for 1 hour to overnight. The longer they marinate, the better.
For tofu, place in bowl with almond milk and lime juice and toss to coat.
In a separate bowl, whisk flours, sea salt, pepper, garlic powder and oregano.
Heat a sauté pan over medium heat and add oil. Toss tofu in flour mixture and sauté for about 4 minutes per side or until golden.
For buffalo sauce: Add buttery spread to pan and sauté onion and peppers, about 3 minutes. Add mango, paprika, sea salt, celery seed, parsley, nutmeg, soymilk creamer, vinegar and water. Cook about 8-10 minutes, stirring frequently. Puree and drizzle over tofu when serving.
To form tacos, add a 2-3 pieces tofu to to tortillas. Top with lettuce, pickled onions and sour cream, if using. © Spork Foods, 2013