This week in Massachusetts, the Brimfield Flea Market opened for the season. This is an annual, giant antique show that runs for at least a mile and attracts thousands of people from all over the world. I grew up in the area and have always loved going rummaging through all of the oddities there are to see and find that I didn't even know existed. Another thing I look forward to at each flea market is the giant "food court" of about 20 food trucks, where there is one local and organic truck that always has fresh food and homemade kombucha. I always try something new from here, and yesterday I had a vegan pad Thai bowl over rice noodles. The dish had a lot of vibrant and bold flavors, but I felt it was too filling with the noodles, and I couldn't finish it. To re-create a lighter version of this meal, I took some of the same components and flavors as the pad Thai dish, added tofu and homemade ginger sesame sauce, and served this over tortillas.
The majority of the ingredients included in this meal are raw vegetables and roots. You can tell just by looking at the vivid colors of the produce that this dish is packed with vitamins A and C, but there are many other beneficial bonuses. The green onions have a high sulfur content for glowing skin, the garlic is antimicrobial to ward off infections, and the fresh ginger will help digest the meal.
YIELDS
about 6-8 small tacos
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups shredded purple cabbage
- 2 cups shredded carrot
- 1 cup chopped green onion
- garnish cilantro
- garnish peanuts
- 1/2 block thinly cubed tofu
- 1 teaspoon fresh, grated ginger
- 1/2 tablespoon seasame oil
- 1 teaspoon seasame seeds
- 2 tablespoons tamari
- 1 tablespoon cane sugar
- 1/2 teaspoon fresh, minced garlic
- 1/4 teaspoon lime juice
Directions
1. Pre-heat your oven to 400 degrees. Place tofu on a baking sheet and bake for 30 minutes, until golden brown. While the tofu is baking, you can prepare the rest of your ingredients.
2. Add the cabbage, carrots, and green onion to a mixing bowl and toss evenly together. I shredded my carrots in a spiralizer, but you can use a cheese grater or vegetable peeler.
3. In a separate, small bowl, whisk together the ginger, garlic, sesame oil, sesame seeds, tamari, cane sugar, and lime juice. Pour this sauce into the previous bowl, over the cabbage mixture, and toss together.
4. Top the tortillas with the cabbage mixture, top with tofu, and garnish with peanuts and cilantro. You can warm the tortillas by wrapping them in foil and adding them to the last 5-7 minutes of baking time with the tofu if you would like.
Also by Lauren: Vegan Stuffed Grape Leaves
Related: Vegan Korean Burrito Bowl
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Photo: Lauren Sacerdote
