✅ EPISODE 1: FEED YOUR FAMILY FOR UNDER $20
Looking for a delicious and healthy way to spice up your Taco Tuesday without breaking the bank? Try our Mexican Spiced Veggies and Tofu with Homemade Rice Flour Soft ‘Tacos’! 🌮🌶️🥕
INGREDIENTS
500g approx red capsicum, sliced thinly – $3.80
1 red onion, sliced thinly – $0.90
1 packet 450g firm tofu – $3.00
1 packet Shredded Hemp Mozzarella – $8.50
2 tsp sweet paprika – $0.11
2 tsp cumin – $0.20
350g rice flour – $1.70
5 tbl psyllium husks – $0.60
Handful parsley, chopped – $0.80
450ml water
1-2 tblsp PLUS 1-2 tsp salt
2 tbl oil
= $19.61
METHOD
Add your olive oil and onions to a hot pan and stir for a minute or two until fragrant. Add your capsicums, spices, and 1-2 tblsp salt and give it a good stir to combine. Break apart your tofu into chunks and lay these on top of your veggies. Cover with a lid and allow to cook / simmer on medium heat until it reaches your desired “cooked-ness”, stirring regularly to get all the juices mixing and marinating with each other. When your veggies are nearly ready, add about half the bag of the Hemp Mozzarella and half your fresh parsley to the pan and mix through. The cheese will melt and combine with the juices and will give you a beautiful silky sauce mmmmmm
Meanwhile for the rice wraps….. If you don’t have, or cannot find, rice flour just grab 350g of rice grains and whiz them up in a blender or food processor! You might end up with a bit of a grittier flour then store bought rice flour but don’t worry, when you add water and cook them they will still turn out delish 😉
Add your rice flour and psyllium husks to a bowl with 1-2 tsp salt and mix to combine the dry ingredients. Then add in the water and mix well. Set aside for a few minutes for the psyllium to thicken (this is a good time to go stir your veggies again!). Once the mixture has thickened, ball it up with your hands to make a dough. Take off about palm-sized pieces and shape these into wraps / soft tacos. You can use a rolling pin, or side of a tall jar, or can just do this with your hands. Pan fry these with a little olive oil on both sides until golden brown. IMPORTANT – WHEN YOU TAKE THESE OFF THE PAN put them on a plate and COVER with a teatowel while you cook the rest. If you DON’T cover them, they will dry a little and become brittle and crack when filling them with your veggies. If you cover them they will retain their steam and moisture and be beautiful and supple and hold together when eating
Once the cheesey veggies and tofu have cooked to your liking serve this with the rice wraps, extra Hemp Mozzarella and extra fresh parsley and dig in!
