The annual celebration of National Tequila Day is on July 24th.
Vegan, gluten-free recipe for tequila lime baked tofu tacos with chipotle crema. Freezing the tequila lime tofu gives a chewiness perfect for tacos.
Rich, flavorful, and wrapped in a shatteringly crisp batter, these chiles rellenos are so delectable they could have come from that amazing 24-hour taco place you used to frequent at 4AM in college. But, have no fear, they won’t make you regret your decision the next day. These tasty little guys are 100% vegan, free of heavily processed foods and artificial substitutes, and showcase fresh produce. The recipe is admittedly a bit involved, but, trust me, it’s worth it. (And no one will ever guess it’s vegan!)
Once you have the tempeh marinating and, if you cook the brown rice ahead of time, the whole meal can be prepared in about 20 minutes.
Instead of flavoring this sorbet with grenadine, a pomegranate syrup, the recipe uses whole pomegranate seeds. The banana helps makes the sorbet creamy.
Serve immediately or cover with cling film and set aside for one hour at room temperature. Serve with the tortilla chips.