• Natalya Fisher

Seaweed Wrapped Adashah Taco Night

Vegan ~ Gluten Free

This recipe can be substituted with Tofu


Note: Ashashah is a vegan, plant-based protein made from lentils. A friend of mine created this product in Florida & sells it to restaurants in the Florida area. It is in production to be sold in more areas so follow @adashah_bymightylentil for updates on this delicious product!

Since Adashah is hard to find you can substitute this recipe with Extra Firm Tofu! When using tofu make sure to first press the tofu. Pressing the Tofu helps get out the liquid. Cut the tofu in half the long way so you have two regular size tofu blocks. Wrap both pieces of tofu in separate paper towels or a kitchen towels. Place something heave on them & set aside for about 30 minutes. Then follow the same instructions down below.


Taco Night is a party! Its a fun active dinner with all its toppings! I love how there are so many different salads to fill the tortillas with! It might be some time to make everything but it is so worth it! I will be honest, this was about a 2 hour prep but everyone loved it! Everything was so delicious but if you decide to buy already made salsa & changes the salads to your own style, DO IT! Have your fun!

If you are looking for just the Adashah/Tofu recipe without everything else, the recipe can be found HERE.

Ingredients:

10 Corn Tortillas

1 Avocado


Vegan Seaweed Protein

1 Block of Adashah or 1 block of Tofu if that's what you have.

1 Package of Seaweed that has at least 10 Sheets

1 ½ Cups Gluten Free Bread Crumbs (I used WatUSee Chickpea Crumbs)

½ Cup Oat Milk (or any plant-based milk of your choice)

½ Cup Tapioca Starch

1 Tbsp Old Bay Seasoning

1 tsp Kelp Salt

1 tsp Garlic Powder

⅛ tsp Cracked Black Pepper



Roasted Potato Hash

3 White Potatoes

½ tsp Avocado Oil

½ tsp Taco Seasoning (from Frontier Co-op)


Mint Colorful Carrot Slaw

3 Medium Rainbow Carrots (I used 1 of each color ~ you can also use plain carrots)

½ Lime Juice

1 tsp Chopped Mint

1 tsp Chopped Parsley

¼ tsp Apple Cider Vinegar

Pinch of Salt


Jalapeno Tomato Salsa

1 Tomato

1 Small Jalapeno

1 Garlic Clove

½ Lime Juice

½ a Shallot

1 tsp Chopped Parsley

Pinch of salt


Zucchini Coriander Lime Cubes

1 Zucchini

½ tsp Coriander Lime Seasoning (from The Spice Hunter)


Tartar Sauce

¼ Cup Vegan Mayo ( I used Sir Kensington)

½ Lime Juice

½ Tbsp Dijon Mustard

½ tsp Dried Basil

¼ Garlic Powder

Pinch of Salt & Pepper


Directions:

*If using tofu start by pressing the tofu for about 30 minutes. Cut tofu in half so you have to tofu blocks. Wrap both separately in paper towel or a kitchen towel & place something heavy on top.


Next start with the Salads.

Potato Hash

Preheat the over to 350°

Wash the potatoes & cut them into small cubes. Toss ingredients in a bowl & lay on a baking sheet with parchment paper. Bake for 35 minutes.


Mint Carrot Slaw

Wash carrots & peel them. Julienne cut (also known as match stick cut) the carrots. Place in a bowl & add finely chopped mint, parsley, apple cider vinegar, & seasoning. Mix well & put in a serving dish. Set aside until ready to serve.


Jalapeno Tomato Salsa

Cut tomato into fours & remove the seeds. Then mince the tomato, parsley, garlic & onion. Place into a bowl. Cut the jalapeno & remove the seeds. (Be careful not to tough your eyes or face). Mix all ingredients into a bowl. Set aside for serving.


Zucchini Cube Salad

Cut zucchini into small cubes & mix with coriander lime seasoning. Set aside until ready to serve.


Tartar Sauce

Add all ingredients into a bowl & mix well. Set side until ready to serve.


Vegan Seaweed Protein

Now making the main star for the tacos!

Take the Adashah or Tofu (which is just as perfect to use!). If using tofu remember to first press it for about 30 minutes. Cut the protein of choice into equal squares, about 2 ½ inches by 2 ½ inches & about ½ inch thick.

Now take the seaweed sheet and cut one sheet into two. Do this slowly so it doesn't break apart. Take half a sheet & get it a little damp. Then wrap it around a piece of the protein you are using as if you were wrapping a gift! Repeat until each piece is wrapped in seaweed.

Once each piece is wrapped, place breadcrumbs, tapioca, & milk of choice all in separate bowls. Add old bay, garlic powder, kelp salt, & cracked pepper to the breadcrumbs & mix it well.


First dip the protein into the tapioca, then into the milk & last place it in the breadcrumbs until fully breaded. Repeat until all pieces are breaded. Then in a skillet or a pan add avocado oil (or oil of choice that is good for frying. Coconut oil works well too since it can withstand high heat).

Place the pieces into the skillet & fry on both sides until lightly browned. Then with a sharp knife cut each piece into strips less then a quarter inch thick. Cut carefully & slow to make sure the seaweed doesn't pull off. Place cut pieces on a plate & you are ready to start eating!

Optional: after cutting the slices you can place them on the skillet again to get the inside a little more fried. Totally optional!


Now that everything is done it is time to set the table! All the lovely salads should be placed on the table. Don't forever the avocado!

For warm tortillas place on a skilled or a pan with a tiny bit of water. Let warm on both sides for about 20 seconds.

To assemble the taco take the corn tortilla is all preference!

You can spread the tartar sauce or mash the avocado & add the protein, & then top with the salads!

Or you can first add avocado, then the protein, add potatoes, zucchini, carrot slaw, then place tartar sauce on top with the salsa! Whichever you decide as long as it's all together it will be delicious!

Serve & Share with Love

 








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