Vegan Tacos

Hola amigos!
I've seen a bunch of leafy tacos floating around lately so I thought I'd jump on the band-wagon. For my first go at quinoa and tofu tacos these babies turned out pretty darn good! It's so refreshing and you can save the filling for later to make more tacos or a yummy salad on the go.

Vegan tacos with quinoa/tofu filling

I used the left overs to make a salad with avocado and spinach

Ingredients:

• 1 small brown onion
• 2 medium sized carrots
• 1/2 creen capsicum
• 2 tsps chilli powder
• 2 tsps tumeric powder
• 1/2 cup uncooked quinoa
• water
• 1 to 2 cups of 100% tomato puree with no added sugar
• 3 tbsp silken tofu
• parsley (optional)

Method:
1. Slice the onion, dice carrots and capsicum. 
2. Sautée the onion with 1 tsp chilli powder and 1 tsp tumeric (I used water instead of oil to prevent the sticking but feel free to use oil if you wish).
3. While your onion is cooking, wash and rinse the quinoa and bring to boil in 1 cup of water in a separate pot. 
4. Add the carrots and capsicum to the onion (once cooked) and add another 1 tsp chilli powder and 1 tsp tumeric. Add more water/oil so the food doesn't burn. Cook for two mins while watching the quinoa carefully.
5. Add the tomato puree to the vegies and mix. 
6. Once the quinoa is cooked (all the water should be gone and it will be fluffy) add it to the veggies with 3 tbsp of silken tofu. 
7. Mix everything together while mincing the tofu for another 30secs. 
8. Add some chopped parsley and you're done! Serve on taco shells or as I did on baby cos lettuce leaves. Enjoy!