Plant-Based Cinco De Mayo
Cinco de Mayo is another one of those Americanized “holidays” where we grab some cervezas and guacamole and have a fiesta. Eating a mostly whole food plant-based diet, we wanted to come up with some tasty recipes that still gave us that Mexican inspiration. Enter the Tofu Tinga.
Tinga is traditionally made with chicken and tomato sauce with onions and chipotle in adobo. We skipped the chicken, but still wanted a filling with a toothsome texture. Enter our baked tofu. Baking the tofu removes some of the excess water, giving the tofu a heartier and toothier texture; perfect when added to the tinga sauce and eaten on toasted corn tortillas.
Want to grab more Cinco de Mayo plant-based recipes? Click on the video below for some Taco Popcorn and some Churro Inspired Banana Nice Cream. YUM!
Since I am less inclined to add a bunch of heat to my recipes, these fall in the mild category, but could certainly be kicked up a notch with additional chipotle in adobo or hot sauce added when served. Enjoy!
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
We have found that preparation wins in times like this… when you want to celebrate things you celebrated before you adopted a plant-based or vegan lifestyle. Headed to a Cinco de Mayo Party or hosting some friends? Prepare similar dishes with a unique twist, here are some of our faves… potato tacos, nachos with cashew cheese, plant-based taco layer dip (or a vegan taco dip), or even something like Taco Bolognese (which was phenomenal!).
Whatever you do, remember, the reason you adopted this lifestyle, and stay true to you. Also, remember the reason you are gathering. While most gatherings revolve around food, the real purpose is for camaraderie and friendship, so enjoy the time with family and friends and bring your tasty plant based dishes to share.
Happy Cinco de Mayo!
Eat More Plants and Live VegInspired!