Gather ’round for some colorful, flavorful, protein-rich, plant-powered Bánh mì Tacos!  We swapped the bread (used in a traditional Banh mì sandwich) for vibrant purple cabbage, which not only adds some serious crunch, but also some killer phytonutrients In a good way, of course :). These tacos can be made spicy or mild, depending on your preference, and they’re fun for the whole family!  Bon appétit.

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BAHN MI TACOS

Vegan, refined oil free, gluten free, grain free

Recipe by Jentry Lee Hull

Yields 6-8 tacos

PICKLED VEGGIE INGREDIENTS

  • 1 carrot, peeled into ribbons (using a vegetable peeler)
  • ¼ red onion, thinly sliced
  • 1 small or ½ large cucumber, thinly sliced
  • ½ jalapeño, sliced (optional)
  • ¼ cup rice vinegar
  • 1-2 Tbsp. water
  • 1 Tbsp. maple syrup
  • pinch of pink Himalayan salt
  • pinch of cayenne pepper

TOFU + GLAZE INGREDIENTS

  • 1 20 oz. package extra firm sprouted organic tofu, sliced into thin, triangular pieces (see photo below)
  • 2 Tbsp. maple syrup
  • 2 Tbsp. rice vinegar
  • 1-2 tsp. Sriracha sauce
  • 1 Tbsp. tamari (gluten free) or soy sauce (not gluten free)
  • Juice from 1 small lime
  • 1 tsp. garlic powder
  • 1 head purple cabbage, for taco shells

CILANTRO AVOCADO CREMA INGREDIENTS

  • Flesh from one large avocado or 2 small, pitted and peeled like so
  • 2 Tbsp. water, or more as needed to thin out
  • Juice from 1 lime (about 2-3 Tbsp.)
  • 1 Tbsp. apple cider vinegar
  • 1-2 cups packed fresh cilantro
  • 1 tsp. pink Himalayan salt, to taste
  • 2 cloves garlic, peeled and crushed
  • Cayenne pepper, to taste

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PICKLED VEGGIE DIRECTIONS

  • In a Mason Jar or glass bowl, whisk together vinegar, water, maple syrup, salt and cayenne.
  • Stir in veggies, cover and set aside until tacos are ready. Or, make one day ahead for extra pickled veggies.

CILANTRO AVOCADO CREMA DIRECTIONS

  • Combine all ingredients in a food processor and blend until smooth and creamy.

TOFU + GLAZE DIRECTIONS

  • Slice tofu into thin, even squares then cut squares on a diagonal to make triangles.
  • Whisk together maple syrup, rice vinegar, Sriracha, tamari/soy sauce, lime juice, and garlic powder.
  • In a large nonstick skillet over medium-high heat, place tofu triangles in an even layer across the skillet. Depending on the size of your skillet, you may have to cook the tofu in a couple separate rounds.  Set cooked tofu aside on a plate while remaining tofu is browning.
  • Brown tofu for about 4-5 minutes on each side. Tofu may stick at first, but once it’s browned, it will be easy to flip.
  • Once all tofu triangles are browned, place them back into the skillet all at once. Reduce heat to low-medium, toss tofu with glaze until each piece is evenly coated.
  • Keep warm on low heat until ready to serve.
  • Wash purple cabbage and pull apart into individual cabbage leaves.
  • Assemble tacos, top with pickled veggies and cilantro avocado crema, if desired, and enjoy!

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Thrive on,

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Thursday 4/14/16

5:30AM Sunrise Danville Womens only class – Coach Briana – See Ya Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel –  See Ya Circuit

6AM Sunup Moraga Co-Ed class – Coach James – Chipper Endurance

6AM Sunup Lafayette Co-Ed class – Coach Jentry – See Ya Circuit

8:15AM Sunshine Moraga Womens only Class – Coach James – Chipper Endurance

9AM Sunshine Walnut Creek Womens class – Coach Briana – See Ya Circuit

9:30AM Sunshine Lafayette Rose Court PRIVATE Class – Coach Piper – Chipper Endurance

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)

11:00AM Cytosport Vinyasa Flow Yoga – Coach Michelle D. (private class)