Oh so yummy and kids LOVE it. Wonderfully savory dish and a great way to use tofu. To start, slice 2 carrots 1/4 - 1/2 in. thick. Slice 2 zucchini lengthwise once and then slice half moons 1/2 in. thick. Then cube 1 block of tofu 1/2 - 1 in. thick. Set aside. Now take 1/4 c extra virgin olive oil into a good sized sauce pan, add 2 cloves of garlic chopped, and 1 thumb of ginger - peel & chop. Over med heat - sautee' garlic and ginger slightly then add carrots and 1/2 c water. Stir well while you cook for 5 minutes. Now add 1/4 tsp grey salt and a dash of fresh black pepper. Toss in zucchini & tofu, continue to stir around until zucchini begins to be tender. Now add 1/4 c Bragg liquid amino's. Now move ingredients to one side of the pan so you have some juice available to melt cashew butter (if no juices then add water & more Bragg). Now take 2 heaping spoonfuls of cashew butter and stir them into liquid until it dissolves and makes a saucy consistency. Then mix into everything else. Goes really nice with quinoa, and if you've never cooked it, 1 c quinoa to 1 1/2 c water - bring to a boil then lower to lowest setting, cook for 20 minutes or less.
Super easy and super fun. Great meal for kids. I used organic corn taco shells, either yellow or blue. Just heat in oven at 350* for 5 min. Organic refried beans (vegetarian) - heat in iron skillet with some ground cumin & coriander, shredded vegan cheddar cheese, sliced black olives, shredded lettuce, diced onions, vegan sour cream, guacamole (mashed avocado with lemon & salt), your favorite salsa and sprouts...I used cilantro microgreens. Another fun sauce is the cilantro/tamarind sauce on the recipe for crepes done on Feb 25th. Let everyone construct their taco's and see how different you all are when it comes to tastes. Enjoy!