West Coast Organic Tofu & Veggie Tacos by Sharky’s Woodfired Mexican Grill
Are you familiar with their “locally sourced, organic, hormone-free, GMO-free franchise” format? They’ve turned greasy carnitas tacos into organic, non-GMO, marinated, wood-fire grilled tofu tacos. At the helm of the “healthy franchise trend,” they are uber high quality ingredient-forward in a franchise – with a Mexi-twist. A traditionally empty calorie tostada becomes a super food salad with heaps of all-natural mesquite-grilled chicken, atop lime vinaigrette-laced organic quinoa, baby kale and spinach and high protein chia seeds. A take on Mexican jugos, they infuse basil into a watermelon lemonade and serve (very) locally crafted beer. They cross a few ethnic lines with a wild caught salmon wrapped in nori, dressed in a chili sesame aioli and wrapped in a whole wheat tortilla with cool cukes and cabbage.
We are lucky to have Sharky’s share this amazing recipe with us!
Sharky’s Woodfired Mexican Grill’s Organic Tofu & Veggie Tacos
Ingredients & Method
- 2 Organic Corn Tortillas (2 per taco)
- 1.5 ounces Organic Firm Tofu
- Marinade – a fresh mélange of citrus, fresh chopped herbs and sea salt
- Grilled Vegetables – Yellow squash, zucchini, onion, various colored peppers & fajita Sauce
- Chopped onions & cilantro
- Salsa to taste
- Sliced fresh avocado
Slice the tofu into 2 inch rectangular shapes. Marinate in fresh mélange of citrus, fresh chopped herbs and sea salt.
Leave in marinade for a few hours in the fridge. Prepare and heat charcoal grill and oil.
Grill tofu on a charcoal grill in either a fish grate or a slotted veggie holder. Make sure to use firm tofu, otherwise, it will fall apart.
Sprinkle veggies with salt and sprinkle of olive oil. Grill. Chop onions and cilantro together finely.
Warm tortillas over the grill, add grill tofu, add grilled veggies, the onion and cilantro mixture, top with your favorite salsa and top with fresh sliced avocado.