Balsamic Tofu & Pineapple Avocado Tacos

I absolutely love finding new Vegetarian recipes that are actually healthy. I have to say this recipe for Balsamic Tofu & Pineapple Avocado Tacos by Rabbit Food for My Bunny Teeth is one of those recipes. I've been craving this recipe ever since I saw it on Pinterest. The mix of tangy balsamic, sweet pineapple, and creamy avocado just sounds perfectly mouthwatering. Even typing this up right now I'm getting hungry thinking about it. Therefore my husband and I decided we had to make it for dinner this past weekend.

We started by gathering all of our ingredients together. This recipe really doesn't have that many ingredients to it so it makes it SUPER easy to make. I love the recipes that have less than 10 ingredients. I hate when I find a super tasty looking meal then check the recipe and theres like 20 plus ingredients. No thanks!!

If you haven't worked with tofu before there are certain steps you must take to prep the tofu for your meal. If you skip this step your tofu will end up being super watery which doesn't make it taste as great and cook as well. You can do this step either before or after cutting up the tofu. I drain my tofu, chop it, then lay it on a plate on top of a paper towel. I then place another paper towel on top, with a plate on top of that. I used my bowl of bananas to press the water out, but you can use anything that's about 1-2 pounds. It's good to let it stand for 20-30 minutes. 

Next I measured out my ingredients and mixed the sauce to create the glaze for the tofu. At first glance it might seem like these would be a weird mixture on tofu, but it's perfection!! Once the glaze was ready I transferred the tofu to the balsamic mixture and let it marinade for 20 minutes. 

I then laid the tofu out evenly on a baking pan lined with parchment paper. I set it to bake for 20 minutes at 400 degrees. After the first 20 minutes I flipped the tofu, drizzled with remaining balsamic glaze, and put it back in to bake for another 10 minutes. While this was baking I prepped the pineapple and avocado. I used my OXO 3-in-1 Avocado Slicer. Since I eat a lot of avocados this thing is basically my best friend!! If you eat avocados as much as me I definitely recommend buying one. It slices the avocado in half, de-pits it, and cubes the avocado all with only 1 tool. I seriously love it!

Once everything was ready I laid out my ingredients and was ready to chow down. Seriously guys this recipe is amazing. It's so refreshing and great for a healthy dinner or lunch option for vegetarians and meat eaters alike. This is definitely a beautiful recipe as well. 

Balsamic Tofu & Pineapple Tacos
Serves 4

Ingredients

• 1 package extra firm tofu (14oz)
• 1/4 cup balsamic vinegar
• 2 Tbsp honey mustard
• 1/2 Tbsp agave
• 8 corn tortillas
• 2 cups pineapple, cubed
• 1 avocado cubed

Instructions

1. Drain tofu and place on a few sheets of paper town on a plate. Cover with another few pieces of paper towel and another plate, and weight the top with an object of about 1-2 pounds. Let the tofu stand 20 to 30 minutes to extract excess liquid. 
2. While the tofu is being pressed, mix together the balsamic, honey mustard, and agave. 
3. After excess liquid has been extracted from the tofu, chop into small 1/2 inch cubes. 
4. Transfer tofu cubes into the bowl of balsamic mixture and let it marinade for 20 minutes. 
5. After tofu has marinated, transfer to a baking pan lined with parchment paper (save excess balsamic for later). 
6. Bake at 400 degrees for 20 minutes. 
7. Using a spatula, flip tofu, drizzle with remaining balsamic mixture, and cook for another 10 minutes. 
8. Toss the tofu with pineapple and avocado, and place in corn tortillas. Enjoy!

One Pot Vegetarian Chili

There are some nights where all you want to do is cozy up to whoever is near you in front of a fireplace and watch TV. This was one of those nights. It's very chilly outside and it's been raining all day. Therefore, I thought why not make some Chili for the hubby and myself while we relax in our warm house. I found this great recipe for Vegetarian Habanero Chili on Beachbody's site. My hubby and I aren't huge fans of super spicy food so I decided to alter it just a little bit. It still came out great! This chili is wonderful for vegetarians and even the most avid meat eaters around. And it has 31 grams of protein in it!!!! That's amazing for a vegetarian meal. Plus it's healthy too.

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 10 servings, about 1 cup each

Ingredients:

• 12 oz Meatless Crumbles
• Nonstick cooking spray
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 4 oz Green Chiles
• 1 tsp. chili powder
• ½ tsp. paprika
• 1 dash ground black pepper
• 1 14.5 oz can black beans, do not drain
• 1 14.5 oz can kidney beans, do not drain
• 2 medium tomatoes, chopped

I used a giant pot to avoid splashing while the food was bubbling. I probably could've used a skillet.

Preparation:

1. Heat large skillet, lightly coated with spray over medium-high heat.
2. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.
3. Add garlic, green chiles , and meatless crumbles; cook, stirring frequently, for 3 to 4 minutes, or until meatless crumbles are fully brown.
4. Add chili powder, paprika, and pepper; cook, stirring frequently, for 2 more minutes.
5. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.

Tip: Any remaining chili can be frozen to be reheated at a later time.

Tip: If you like your Chili more spicy substitute with jalapeños or habaneros.