I love plants, I love veggies, and have a serious obsession with tacos. January is the great reset where many people are looking to eat healthier and jam as many nutrients into their diets as possible.
These veggie tacos are not only delicious but a breeze to prepare, featuring Big Mountain Foods’ fava bean tofu, roasted Windset Farms amore tomatoes with a kick of spicy crescendo and maestro bell pepper sauce, all wrapped in MAiiZ corn tortillas. And, if you want to take them up a notch, turn them into a quick breakfast by adding some fried BC eggs and crumbled BC Dairy cheeses.
By buying from British Columbia during the winter, consumers can access fresh and nutritious products, while supporting local farmers and contributing to the sustainability of the food and beverage industry.
Servings: 4 portions (12 tacos, 2-3 per person)
Sweet and Sour Red Onions
1 red onion, halved and sliced in ¼ inch slices
2 cups red wine vinegar
1 cup water
¼ cup salt
½ cup sugar
2 tbsp balsamic vinegar
- Bring the vinegar, water, salt, and sugar to a boil.
- Once the mixture has boiled, remove from the heat and pour over the sliced onions.
- Let cool and then refrigerate overnight.
Windset Farms Roasted Tomatoes
Windset Farms tomatoes, along with peppers, cucumbers, and other specialty items are grown in greenhouses around the Lower Mainland year-round, ensuring British Columbians have access to delicious and nutrient-rich produce year-round.
- Half the tomatoes.
- Toss the tomatoes in olive oil, season with salt and cracked black pepper.
- Roast on a baking tray in a preheated 375 degree oven for 25 minutes until lightly golden brown/charred and juicy.
When the tomatoes comes out of the oven, lightly spoon the balsamic vinegar over the tomatoes. The flavour of the tomato will be caramelized and sweet from the roasting.
Windset Farms Roasted Pepper Sauce
4 Crescendo peppers, halved and seeds removed
4 garlic cloves
1 medium sized red onion, cut in quarters
4 tbsp olive oil
1 tsp salt
- Toss all the peppers and onions in the olive oil and salt, on the same tray roast the peppers and onion in a preheated 375 degree oven for 30-35 minutes until golden brown.
- When roasted and dark golden brown, cool slightly and then puree in a vita prep with the garlic until smooth.
- Check seasoning and adjust as desired.
- I like my sauces spicy so if you want you could roast a spicy pepper and puree that into the sauce as well or cheat a bit and add a tbsp of your favourite hot sauce into the blender while pureeing.
Big Mountain Food Fava Bean Tofu
Fava beans are higher in protein than soy, with 64g of protein per pack. I love the flavour and texture of the BMF tofu and that they have a focus on regenerative farming and source the fava beans from a women-owned farm.
1 package of tofu cubed into ½ inch pieces
3 tbsp olive oil
1 tsp kosher salt
Toss the cubed tofu in a touch of olive oil, enough to lightly coat the tofu in the oil, season with a touch of kosher salt and then lightly ‘fry’ on the griddle/fry pan or bake in a preheated 375 degree oven until golden brown.
MAiiZ Corn Tortillas
Fresh handmade corn tortillas are the best! Made with Volcanic Stone-Ground Certified Organic Corn grown in Armstrong BC, MAiiZ has adapted the traditional Mesoamerican Nixtamal process to suit BC Corn. The Nixtamal process increases the body’s ability to absorb the nutrients present in the corn as well as increasing the calcium value of the corn itself.
On a hot griddle or pan, lightly rub some oil and lay the tortillas down cooking/warming on both sides.
To Assemble Tacos:
Lay down the tortillas, place the crispy/golden brown fava bean tofu on top, add the roasted tomatoes and then generously garnish with the pepper sauce.
Add the sweet and sour red onions, and some chopped lettuces.
Serving Suggestions: Pair alongside aēlo’s refreshing non-alcoholic Lime Margarita for a treat that your mind, body, and taste buds will thank you for.
Did you know this Margarita is handcrafted with real spices and herbs and boasts zero alcohol, sugar or calories. Plus, with every box sold aēlo plants a tree for the restoration of the forests impacted by the 2021 Lytton wildfire. Now that’s feel good for both the body and environment.
Enjoy, Chef Ned