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Rachel's Fit Kitchen

plant based + tasty + easy

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beans

Spicy Tofu & Bean Tacos

I’m yet to find someone that doesn’t like tacos! They are so versatile and satisfying, and you can pretty much make a taco using whatever is in your fridge or cupboards!

I like my tacos with spicy tofu, beans, guacamole and lots of salad. Below you will find my favorite (and super easy!) recipes for my Mexican inspired Taco Tuesday feast (serves 4-6).

Tacos

You’ll need the following ingredients in addition to the Spicy Tofu, Beans and Guacamole recipes further down the page.

12-18 soft corn tortillas, warm before serving
3 cups lettuce
1 cup purple cabbage (optional)
2 large tomatoes, sliced
1/2 onion, finely sliced
1 cup cilantro leaves
3 Jalapeno or other chili peppers, finely sliced
3 limes, halved
Variety of Mexican hot sauces (chipotle, habanero etc)

Spicy Tofu

Ingredients
1 medium brown onion, diced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chili flakes
1 15oz (425g) block of firm tofu, cut into small cubes
1 28oz (795g) can of crushed tomatoes
Salt and pepper to taste

Method
1. Spray a large pot with cooking oil. Over medium heat sauté onion until soft, around 5-10 minutes.
2. Add spices, and cook for an additional 1-2 minutes.
3. Add tofu cubes, stir well, while braking up the tofu a little as your stir.
4. Add canned tomatoes, salt and pepper. Bring to boil, then reduce heat and simmer for 30 minutes,  stirring occasionally.

Mexican Inspired Beans

Ingredients
1 medium brown onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili flakes
1 15oz (425g) can pinto or black beans, drained and rinsed
Salt and pepper to taste

Method
1. Spray a large pot with cooking oil. Over medium heat sauté onion until soft, around 5-10 minutes.
2. Add spices, and cook for an additional 1-2 minutes.

3. Add beans, salt and pepper. Bring to boil, then reduce heat and simmer for 5-10 minutes,  stirring occasionally.

Guacamole

Ingredients
1 ripe avocado, seed and skin removed
1/2 red onion, finely diced
Juice of one lime
2-3 splashes of hot sauce
Salt and pepper

Method
1. Add all ingredients to a bowl and mash with a fork (you want the guacamole to be chunky).

Serve immediately to avoid the guacamole going brown.

 

I hope you enjoy my favorite Taco Tuesday recipes!
Much love, Rachel xo

Fudgy Walnut Brownies

How do you like your brownies? Crispy, chewy or fudgy? I like mine to crispy on the outside and fudgy on the inside! …. and if given the choice, I like my brownies to be healthy (but not necessarily taste healthy hehe).

These brownies are gluten free because no flour is used! Instead cacao powder and black beans are used to create super rich and fudgy brownies. Don’t worry about the black beans… I know it’s kinda weird…but I promise you won’t taste them!

brownies7

Ingredients
1 15oz / 425g can black beans, well rinsed and drained
2 tbsp ground chia seeds
5 tbsp coconut oil
3/4 cup cacao powder
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 tsp baking powder
Pinch of salt
1/2 cup raw walnut pieces

Method
1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

4. Put all remaining ingredients into a high powered blender (besides the walnuts) and blender until well mixed and beans are puréed. Scrap down the sides. Add a little bit of plant milk if you find the mixture is too thick (don’t add more than 1/4 cup of plant milk).

5. Add the walnut pieces to brownie batter and mix well.

6. Spoon brownie mixture into the prepared baking tin.

7. Bake for 25 minutes or until a skewer inserted into the brownie comes out clean.

Allow to cool for a few minutes before eating. Dust with cacao powder, if desired.

Enjoy!

Cut into 9-12 brownie slices

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