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Thai Lemongrass Tofu Tacos with a Lime-Sriracha Aioli & Basil-Cucumber Salsa
MEET THE SHANNONS26Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 pkg. extra firm tofu (drained)
- 3 stalks lemongrass (Fresh, sliced)
- 2 Tbsp. sesame oil
- 2 Tbsp. liquid amino (Braggs, Acids)
- 1/3 cup bouillon (Better Than, – Vegan Beef Broth, made per instructions on the package)
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
- 1/4 tsp. chili powder (optional – if you don’t like it SO HOT)
- 8 whole wheat tortillas (warmed in the oven per instructions on package)
- 8 baby bok choy (leaves)
- 1/4 cup fresh cilantro (chopped)
- olive oil cooking spray
- 1/2 cup Vegenaise (Grapeseed)
- 3 Tbsp. Sriracha sauce
- 2 tsp. lime juice
- 1 tsp. lime zest
- 3 tsp. liquid amino (Braggs, Acids)
- 1 dash liquid smoke
- 3 fresh tomatoes (Large, diced)
- 1/2 red onion (diced)
- 1/2 cucumber (diced)
- 3 cloves garlic (minced)
- 2 Tbsp. fresh Thai basil leaves (minced)
- 1 jalapeno (Fresh, minced)
- 3 Tbsp. lime juice
- 1/2 tsp. Himalayan salt (Crushed Pink)
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