Teriyaki Tofu Tacos

subheading: Teriyaki Sauce (recipe below):

4 large Medjool dates, soaked in hot water for 10 minutes (about ¼ cup / 65g)

¼ cup soy sauce (60ml)

¼ cup coconut aminos (60ml)

¼ cup brown rice vinegar (60ml)

2 tablespoons water

1 tablespoon 100% maple syrup

1 tablespoon coconut sugar

1 tablespoon apple cider vinegar

1 tablespoon arrowroot powder / flour / starch

1 garlic clove, peeled and left whole

½ teaspoon onion powder

½ teaspoon fresh ginger (peeled)

Sprouted grain or 100% corn tortillas

Asian Tofu Crumbles, heated up

Cilantro Brown Rice, heated up

Thinly sliced Romaine lettuce

Grated carrots

Grated daikon radish

Thinly sliced red bell pepper

Sliced green onions

Chopped cilantro

subheading: For the Teriyaki Sauce:

Drain the dates, discard the soaking water, and place them in your blender with all the

remaining ingredients. Process until perfectly smooth.

Transfer to a small pan and place over medium heat. Simmer until it has thickened, about 5

minutes. Remove from heat.

subheading: Now let’s make some Tacos:

Pop some corn tortillas into your toaster for about 30 seconds 1 minute. This will make them

warm and flexible; not crispy.

Lay the tortillas flat on your plate and spread a little Teriyaki Sauce on the bottom, then add

some of the Tofu Crumbles and Brown Rice. Top with lettuce, carrot, daikon and red bell

pepper. Drizzle on a bit more Teriyaki Sauce and garnish with sliced green onions and

cilantro.

Asian Tofu Crumbles

Cilantro Brown Rice

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