Due to ingredient availability, the schedule got shifted around a bit. Rather than discussing that promising vegetable noodle soup, tofu scramble tacos have been moved up the roster. Amazon has to send me some miso before I can accurately create the noodle soup, but tofu and every veggie in the crisper drawer is easy enough to com by.
And let me begin by saying: holy shit, ya’ll. I did not expect to hit a recipe out of this book that would go over so well with both me and my husband. Entirely vegan recipes are daunting and in my experience often not flavorful. These tacos defied this stereotype for me and my husband. I’m glad it got moved up the schedule, because I was beginning to worry I wouldn’t find a recipe that I genuinely liked.
I didn’t have everything necessary according to the recipe, but the authors of this book state several times that recipes are just a guideline. For example, I used sweet miniature peppers rather than bell peppers and a poblano rather than a jalapeno based solely on the fact that I had them already. They fulfilled the same purposes as the ingredients I didn’t have, and it helped me make sure nothing went to waste.
Best of all, my husband didn’t go picking veggies out of it. I didn’t have to scrape away and discard bits of carrot, pepper, or broccoli when it came time to clean the dishes. This helps me know I stumbled on something special. He’ll eat tofu any way I make it, but sometimes veggies are neglected. These tacos are a vehicle of goodness.
The fact that this vegan recipe can clean out my fridge and get my husband to eat all of the veggies makes this a fun, special recipe that may actually find a permanent spot on our menu. Good job, Thug Kitchen.
*no translation needed
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An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.
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