Few things are more exciting than having time to cook a fun dinner after you've done your long run for the week. I went with tacos, but not just any tacos! I think I've mentioned before that I frequently fantasize about what I'm going to cook as I'm running. The longer the run, the more intricate the recipe. A few weeks ago, my run was a 20 miler around a few different Boulder Open Spaces--Marshall Mesa and Flatirons Vista. I worked late the Thursday before so got to have a later start at work on Friday. This area has become my go-to for a trail run close to my house. It's usually pretty peaceful, and while it's not especially technical there is elevation change and some beautiful single-track, as you can tell from the pic after the jump.
But back to the tacos. I have long been a huge fan of Korean Street Tacos. I have no idea if these are actually a thing in Korea or if they're a weird amalgamation of culture thought up in the United States, but they are delicious. I figured I could make my own, but to be safe went with the term 'inspired' so as not to appropriate any culture--the likelihood of these things ever being eaten on the streets of Korea is real low, let's face it. Of course these are plant-based and low in icky ingredients, so they're not a 1:1 that you're ordering at some restaurant, but they're a solid substitute! The trick to these is getting the tofu right, which requires some pressure to drain out excess water. Check out the recipe below, and let me know what you think!
What You Need:
One package of extra firm tofu, drained and left under some weight to compress out the excess water
One package of tortillas of your choosing (I went with La Mariposa White Corn Tortillas)
1/2 a head of cabbage, shredded
A handful of Cilantro, finely chopped
An avocado (Optional)
For the marinade:
One tablespoon honey
One tablespoon rice vinegar
One tablespoon tomato paste
One tablespoon lemon juice
One tablespoon sesame oil
One large garlic clove, or two small, finely chopped/minced
Preheat your oven to 350 degrees
Once your tofu has been compressed and released some water, cut it into strips or cubes
Prepare your marinade by whisking the ingredients--it won't seem like enough, but it is!
Put your cut tofu into a tupperware with a lid, then pour the marinade on top. Gently shake until all the tofu is covered. Let sit in the fridge for an hour.
Pour out your tofu chunks onto a baking sheet and make sure they are evenly spread out. Bake for 20-30 minutes, flipping once.
Shred your cabbage, and put this in the Tupperware that had the tofu in it. Shake the Tupperware so any remaining marinade goes onto the cabbage. Let sit while you prepare everything else.
Cut up or mash your avocado, and thinly slice the cilantro
Get your tortillas ready, either by putting them in the microwave wrapped in a wet towel for 30 seconds, or heating them up in a pan on a stove top.
Once everything is ready, assemble your tacos--put the cabbage as the bottom layer, then put a few chunks of tofu on top. Finish with a sprinkle of cilantro and a few pieces of avocado.
Enjoy! Like I said, this is a bit more technical than my usual recipes, but it makes for a nice change of pace if you have a little bit more prep time at your disposal. Let me know what you think!