Five Spice Tofu

I've said several times before how much my family loves to grill, and how I often try to get them to expand their grilling repertoire. This is one of those times, and the results were delicious!

Five Spice Tofu

3 T. tamari
2 T. lime juice
2 T. mirin
3 cloves garlic, minced
1 T. sriracha (check ingredients, some brands aren't vegan)
1-1/2 t. dark brown sugar
1 t. five spice powder
One package extra firm tofu, frozen, thawed in boiling water, pressed, and sliced

Add all the ingredients to a gallon sized ziploc baggie and wiggle around the coat the tofu well. Refrigerate overnight. Grill on a lightly oiled grill, cooking about 5 minutes per side.

Make an extra batch of the marinade to brush over the tofu as it grills.

Serve. Enjoy!

Fried Avocado Tacos

There is a local restaurant that my family goes to occasionally. Mostly for their spinach tamales. The last time we were there, while washing my hands in the bathroom, I noticed a sign the restaurant had posted on the wall about their new dishes. Avocado tacos. Avocado tacos?! Well, that certainly got a return trip!

They were only okay. While we were disappointed, it inspired me to try to make my own.

Fried Avocado Tacos

Avocados
2 c. beer (Mexican beer if you can find it)
2 c. flour

2 t. salt 

2 t. agave nectar 

1 t. baking powder 

2 t. Sriracha sauce

2 c. panko bread crumbs 

Peel and slice the avocados. In a bowl, mix the beer, flour, salt, agave nectar, baking powder and Sriracha sauce. In a Ziploc baggie, add the panko bread crumbs.

Dip the avocado slices in the beer batter, then add to the Ziploc baggie and give it a good shake to coat the avocado. Do this with all of the avocado slices.

In a frying pan in hot oil, deep fry the avocado slices until nicely browned.

Serve the avocado slices in taco shells with lettuce, tomatoes and a dab of vegan sour cream. You can also sprinkle on some chopped cilantro and a spray of lime juice. Enjoy!