vegetarian | gluten free | dairy free | egg free | vegan

25 minutes or less prep + overnight soaking for the cashews

For the sauce:

1/2 c raw cashews, soaked overnight

1/4 c warm, filtered water

1 Tbsp apple cider vinegar

1/4 tsp sea salt

2 cloves garlic (if you love garlic, add 3)

black pepper to taste

For the tacos:

1 pint mushrooms, any variety

1 can black beans, drained & rinsed

1 pepper, sweet or hot, seeded & diced

1/2 block tofu, pressed and cubed

1 Tbsp olive oil

1/2 tsp sea salt

black pepper to taste

For serving:

6 corn tortillas

sesame seeds

Cover raw cashews with water in a glass dish and leave at room temperature overnight.

Drain soaked cashews and rinse with water. Combine with remaining sauce ingredients in a high speed blender or food processor . Puree until creamy & set aside. Note: this sauce should be creamy. If it has texture, try adding a few tsp of water blending on high speed until the consistency of ranch dressing.

Press tofu by layering on a large plate: tea towel, sliced tofu, tea towel, another plate. Press the top plate down gently with your hand. Cube tofu into small pieces and toss into a large frying pan or Wok.

Add veggies and beans to pan with oil, salt & pepper. Cook until mushrooms have released all of their water (they’ll start sticking a little to the pan)

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Load up each tortilla with prepared crème & sautéed veggies. You will be so glad you did!

Serves 2