Name: Recipe: Fresh Tomato Tarts
Ingredients: 2 ½ cups packed arugula; 1 cup extra-virgin olive oil; 1 cup shredded Parmesan; ⅓ cup raw almonds; 1 tablespoon lemon zest; 1 clove garlic, chopped; Kosher salt and freshly ground black pepper, to taste; 1 package cherry tomatoes, or 2-3 big ones cut into smaller bites; 1½ tablespoons olive oil; Salt and pepper to taste; 1 package puff pastry; 1 egg, beaten; ¼ cup milk; Chives, chopped

Recipe: Mini Tarts with puff pastry, fresh tomatoes and arugula pesto

2 Hungry Birds - Tina on October 1, 2023

Tina: Puff pastry is such an amazing thing! Honestly, I’d never try making it myself because it takes a lot of time. It’s basically made of loads of dough and butter, and you have to do it at just the right temperature. But luckily, you don’t have to go through all that trouble – you can grab some puff pastry from the freezer section (look for the ones with natural ingredients if you can), and it’s pretty easy to work with.

These mini tarts with fresh tomatoes and arugula pesto make a super tasty and light appetizer, whether you’re serving guests or just treating yourself. It’s a win-win, really.

Oh, and here’s a handy tip: Use scissors instead of a knife when chopping chives. It makes the job way easier!

Recipe: Fresh Tomato Tarts

Recipe by Tina – Hungry Bird Eats Course: Appetizers, Baking

Yields

tarts

These fresh tomato salad and arugula pesto tarts make a super tasty and light appetizer, whether you’re serving guests or just treating yourself. It’s a win-win, really.

Ingredients

Arugula pesto
2 ½ cups 2 ½ packed arugula
1 cup 1 extra-virgin olive oil
1 cup 1 shredded Parmesan
⅓ cup ⅓ raw almonds
1 tablespoon 1 lemon zest
1 clove 1 garlic, chopped
Kosher salt and freshly ground black pepper, to taste
Tomato salad
1 package 1 cherry tomatoes, or 2-3 big ones cut into smaller bites
1½ tablespoons 1½ olive oil
Salt and pepper to taste
Tart
1 package 1 puff pastry
1 1 egg, beaten
¼ cup ¼ milk
Garnish
Chives, chopped

Directions

Arugula pesto
Toss all the arugula pesto ingredients in a food chopper and blend until finely chopped.
Tomato salad
Toss the tomato salad ingredients together in a small bowl
Tart
Take the puff pastry out of the freezer and transfer to your refrigerator to defrost at least 45 min before you are going to use it, or better yet the day before.
Preheat the oven to 375°F (190°C).
Unfold the dough on a lightly floured surface and use a dough roller that is also lightly floured to carefully roll out the dough until flattened. If the dough starts cracking, it might still be too cold, so allow it to reach room temperature before rolling it out of the package. Usually the puff pastry comes in a square, but mine came as a circle (I bought this brand because it is made with only natural ingredients).
You can cut the dough as you like. I prefer the small squares , which are easier to serve, but rectangular or round tarts are absolutely beautiful. To create a border around the dough, poke with a fork in the middle and along the edge of where you want your border. See the pictured instructions. (The edges actually didn’t work for me this time, but I admit I forgot to brush the pastry edges; if it doesn’t work, it is no big deal – they are still going to be tasty).
Mix the egg and milk together and brush the puff pastry edges with the egg mixture. Place the pastry on a baking sheet and bake in the oven until the puff pastry turns golden brown.
Remove from the oven and spread pesto on top, followed by the tomato salad. Sprinkle some chives on top for garnish.
Enjoy immediately.

Recipe: Mini Tarts with puff pastry, fresh tomatoes and arugula pesto

Recipe: Crispy sunflower rolls

2 Hungry Birds - Tina on September 15, 2023

Tina: The traditional Danish weekend breakfast always consists of fresh baked morning rolls from the bakery. The Danes traditionally eat the rolls with butter, cheese, and/or jam. We call them “rundstykker”, meaning round pieces. Since I don’t have rundstykker available where I live, I have to make my own. I don’t mind making them – there is nothing better than the smell of fresh baked bread in the morning. Although this recipe makes sunflower rolls that are different than the Danish rundstykker (which are white flour rolls), I like these better because they are a bit more rustic and have more of a bite to them.

This recipe is ridiculously easy to make and takes no time to throw together. You don’t have to stick your hands in the sticky dough and knead, or even shape the dough into rolls. It’s that simple. The dough is made the day before and left overnight to rise in the fridge until next day. The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again.

Recipe: Crispy sunflower rolls

Recipe by 2 Hungry Birds – Tina Course: BakingCuisine: Denmark

Servings

rolls

The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again.

Ingredients

17.6 oz 17.6 (500g) cold water
0.28 oz 0.28 (8g) dry yeast or 20 grams of fresh yeast
5.8 oz 5.8 (165g) white whole wheat flour (or normal whole wheat flour)
8.8 oz 8.8 (250g) all-purpose flour
2.1 oz 2.1 (60g) sunflower seeds
1.5 teaspoons 1.5 (8g) salt
Decoration
Sunflower seeds or pumpkin seeds

Directions

Make the dough in the evening the day before you want to bake the rolls.
With a wooden spoon, mix water and yeast together in a bowl until the yeast has dissolved. Add the flours, sunflower seeds and salt and stir together. The dough should be sticky and not too firm or fluid. Cover the bowl with plastic wrap and let the bowl and dough sit in the refrigerator over night.
In the morning preheat the oven on convection bake at 450°F. Line two baking sheets with parchment paper and use two spoons to scoop the dough up into balls of about 1/2- 3/4 cup in size. Each baking sheet should hold about 6 rolls. Brush with water and sprinkle with seeds on top of each for decoration.
Insert one baking pan at a time in the oven on the middle rack and bake for about 8 min. Then turn down the heat to 400°F bake for another 7 min or until the rolls turns golden and crisp.
Take them out of the oven and let the rolls cool for about 5 min on a rack before serving.
Repeat step 3 with the other baking sheets of rolls. Now you’ve got fresh baked bread straight from the oven and a really nice smell in the house!

Recipe: Goat Cheese and Broccoli Rabe Crostini

2 Hungry Birds - Tina on September 15, 2023

Tina: It might be that I am petite in stature that I like small bite-size dishes, or perhaps they just taste better to me. I fact, I will never let hors d’oeuvres pass me without having a taste – you might actually see me chase down the waiters or force them to come to me first the next time they fill up their serving plate. My Vietnamese heritage has no shame.

When I host dinner parties, I often serve a cheese and meat platter for my guests to enjoy with wine before the main meal. To add some variety, I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.

Notes

If you don’t like goat cheese you can also use other kinds of soft cheese.

It looks a lot better if you cut the bread at an angle, and it also creates a bigger surface to allow more toppings.

Recipe: Goat Cheese and Broccoli Rabe Crostini

Recipe by 2 Hungry Birds – Tina Course: Appetizers, Snacks

Servings

10-16

slices

I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.

Ingredients

1 bunch 1 broccoli rabe, ends cut off
Goat cheese (chèvre) or garlic cream cheese
Fresh baguette, sliced
1 clove 1 garlic (for goat cheese)
Salt, pepper
Pinch of chili flakes

Directions

Sauté the broccoli rabe on a pan with a little olive oil for a few minutes. Add a couple of tablespoons of water and cook until the greens turn tender and the water has evaporated.
Remove the broccoli rabe from the pan and cut each of them in half.
Cut the baguette in thin diagonal* slices and toast the bread in the oven for a few minutes on 400°F (200°C).
If you choose goat cheese: Cut a clove of garlic in half and rub on top of the warm toasted bread. The heat will melt the garlic and infuse the bread. Let it cool a bit before spreading a little goat cheese on top. If you choose garlic cheese: Let the bread cool a bit before spreading a little cheese on top.
Top each crostini with a little sautéed broccoli rabe, and sprinkle with salt, pepper and chili flakes.

Recipe: Quinoa & Bulgur Nori Rolls

2 Hungry Birds - Tina on September 15, 2023

Tina: The Quinoa & Bulgur Nori Rolls are a simple, yet nutritious snack that brings together a mix of flavors and textures. Using bulgur as a base complements the subtle, nutty flavor of red quinoa, a grain known for its protein richness and health benefits.

The addition of fresh beet slices offers a crunchy element, balancing out the softness of the grains, and adding a natural burst of color. If you’re seeking a wholesome, vegetarian snack, you should give these rolls a try. In the recipe below I suggest that you use soy sauce for dipping, but you can use all sorts of dipping sauces such as hoisin sauce, goma sauce or sweet chili sauce.

Recipe: Quinoa & Bulgur Nori Rolls

Recipe by 2 Hungry Birds – Tina Course: LunchCuisine: Asian

Servings

servings

These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture.

Ingredients

Stuffing ingredients
½ cup ½ bulgur
½ cup ½ red quinoa
1 tablespoon 1 red wine vinegar
Dressing ingredients
3 tablespoons 3 mayonnaise
1 teaspoon 1 Sriracha (chili sauce)
Vegetable ingredients
1 package 1 Nori seaweed (for sushi)
1 package 1 pea sprouts
1 1 avocado, cut into strips
4 inches 4 cucumber, cut into strips
½ ½ medium-large beet (uncooked), cut into strips
1 handful 1 cilantro
Dipping
soy sauce for dipping

Directions

Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min.
In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
Mix the mayonnaise and Sriracha in a small bowl.
Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.

Recipe: Coconut and Marzipan Macaroons

2 Hungry Birds - Tina on September 14, 2023

I recently had one of those days where I craved for something sweet and was in the mood to bake. I remembered that I loved eating coconut macaroons (‘kokos toppe’ in Danish) when I was growing up in Denmark – they were one of my favorite baked sweets. It struck me that I hadn’t eaten these for years. I had a giant roll of marzipan (almond paste) in my cabinet, and mixing in some marzipan with coconut sounding intriguingly good.

I baked four dozen, which were quickly long gone, and I am already thinking about making my next batch. For my gluten-free friends, you will love this recipe.

Recipe: Coconut and Marzipan Macaroons

Recipe by 2 Hungry Birds – Tina Course: BakingCuisine: Denmark, Nordic

macaroons

Ingredients

3 3 medium eggs
8 oz 8 (225g) sugar
10½ oz 10½ (300g) unsweetened shredded coconut
3½ oz 3½ (100 grams) shredded marzipan (almond paste)
5 oz 5 (150 grams) dark chocolate

Directions

Beat eggs and sugar in a bowl with an electric mixer until the eggs and sugar turn white, about 2-3 minutes. Add shredded coconut and marzipan together until the dough is evenly mixed.
Shape the dough into a ball and let it rest in the refrigerator for one hour. This will help the dough stick together easily.
Preheat the oven to 350 °F (175°C).
In the meantime use your fingers to shape the dough for each macaroon into small cones (I like them bite-sized, but you can shape them any size you prefer). Make sure to press the coconut as tightly together as possible, as any coconut that is sticking out will burn easily.
Bake the coconut macaroons about 15-20 minutes or until they are lightly golden and crisp.
Take them out of the oven and let them cool off.
Melt the chocolate and dip/brush the bottom of the coconut kisses with chocolate. Let them rest while the chocolate hardens (you can also put the tray in the refrigerator for 5 minutes to speed up the chocolate hardening process). Devour these with some coffee or tea:)

Recipe: Flæskesteg – Danish Pork Roast

2 Hungry Birds - Tina on September 5, 2023

Flæskesteg is a classic Danish roast, usually served with boiled potatoes, caramelized potatoes, gravy and cooked red cabbage (or on a piece of rye bread with red cabbage, as I recommend in this post). Flæskesteg is still a popular dish, particularly for Sunday dinner among the older generation, and some people in Denmark eat flæskesteg for Christmas.

Flæskesteg is not easy to find in the U.S., mainly because you need to buy a piece of the pork neck or breast with the rind still attached. As a result, my flæskesteg recipe substitutes the traditional cuts with with a piece of pork belly, which is cheaper and easier to find.

My mum discovered that a great place to find pork belly for flæskesteg is at the “Mulberry Meat Market” on Mulberry St. between Canal St. and Bayard St., in New York’s Chinatown. Just walk to the back where the guys are slicing the meat and ask for a big piece of pork belly, and they will custom slice to the size you want. I usually get a piece that is approximately 13” x 7”. The slab sometimes has bones, which you can tell them to keep or remove. My husband loves the bones so I always keep them in the cut.

Recipe: Flæskesteg – Danish Pork Roast

Recipe by 2 Hungry Birds – Tina Course: Dinner, roastCuisine: Denmark

Servings

servings

Ingredients

4.5 lbs 4.5 pork belly (13″ x 7″ cut – ask you local butcher to cut it for you)
salt
bay leaves
Optional ingredients
2 2 carrots, chopped roughly
1 1 onion, chopped roughly
2 2 sprigs of fresh thyme

Directions

Preheat the oven to 482 °F (250°C).
With a sharp knife, slice grooves into the rind of the pork belly with a knife, at about ¼ inch spacing. Slice the rind only – if you slice through the meat, juices will run out and make the rind soft instead of crispy.
Place the pork in a roasting pan with the rind facing downwards. Boil water and pour it into the pan just enough to cover the rind.
Insert the meat on the lower shelf for about 15 min. in the oven.
If you want to make gravy with the meat juices, you can add chopped carrots, onion, and fresh thyme to the water in the roasting pan. If you just want to eat the meat, you can skip this step.
After 15 min in the oven, remove the meat and place a grill on the roasting pan. Place the meat on the grill with the rind side upward. Rub plenty of coarse salt on the pork belly rind, including the spaces in the sliced grooves. The salt will make the rind crispy. Stick a few bay leaves in between the grooves in the rind, and reduce the oven heat to 320°F (160°C). Be sure to level the meat as much as possible before putting back in the oven. You can use foil under the flæskesteg to make it level. This will help ensure the flæskesteg is evenly roasted.
Roast the flæskesteg for about 50 min in the oven, or until the internal temperature reaches 130 °F (160°C). Be sure to add more water to the roast pan if the liquid disappears.
Set the oven temperature to 482 °F (250°C). Choose an oven setting with a heat source above the meat (instead of below), such as Roast, Grill, or Broil.
Put the meat in the middle shelf of the oven and roast until the internal temperature reaches 158-167 °F (70-75°C). Keep and eye on the flæskesteg to make sure that the rind is not burning. It can be a little challenging to make the rind crispy.
Remove the flæskesteg from the oven and let it rest for about 10 min. Do not cover the meat since the rind will turn soft.
Cut the meat until right before you are about to serve the food. The meat will turn grey if you cut it too early. Cut into the meat through the grooves that were previously made in the rind.
If you are making gravy, decant the fat out of the liquid and strain the rest into a pot. While heating the gravy in the pot, mix ¼ cup of water with about two tablespoons of cornstarch, stir well, and then pour into the pot with the gravy. The gravy should slowly thicken. If you want the gravy thicker, repeat with water and cornstarch. Add salt and pepper to taste.

Recipe: Pho Ga – Vietnamese Noodle Soup

2 Hungry Birds - Tina on September 3, 2023

Tina: Recently I have had the opportunity to take cooking lessons from Mama Le’s Kitchen (a.k.a. my mom). She taught herself how to cook the Vietnamese dishes by remembering all the wonderful flavors in food that she ate when she lived in Vietnam 34 years ago.

Vietnamese food takes a lot of preparation and everything is sliced to perfection. Pho (pronounced “fuh”) is a traditional clear noodle soup from Vietnam. The soup is traditionally boiled with either chicken or beef bones, and served with meat, rice noodles, bean spouts and herbs.

The distinguished flavor in the pho broth comes from the star anise, cassia bark and fish sauce, but the extra depth in flavor comes from charring the onions, ginger and garlic. This method adds a touch of smokiness to your pho.

My mum advised me that the stock tastes even better if you let it sit for another day in the fridge. The fat in the stock will rise to the top and harden. I like to skim the fat off the stock, but it’s a matter of preference.

Recipe: Pho Ga – Vietnamese Noodle Soup

Recipe by Tina’s mom Course: Soup, NoodlesCuisine: Vietnam

Servings

4-6

servings

Ingredients

Soup
1 1 whole chicken, preferably organically raised, antibiotic free, free-range chicken
1 1 large onion, sliced in half and charred over a gas stove or a burner.
5 5 whole garlic cloves, charred over a gas stove or a burner
1 1 (3-inch) ginger root, sliced in half lengthwise and crushed with a meat tenderizer or a big knife
2 2 large carrots, cut into thirds to fit in the pot
1 1 leek, cut in half, washed and cleaned
2 2 anise stars
1 1 piece of 2-inch x 1-inch cassia bark (Vietnamese cinnamon). If you don’t have it at home you can leave it out
1 teaspoon 1 cracked white pepper
3-5 tablespoons 3-5 fish sauce
1-2 tablespoons 1-2 salt
To be added when serving
1 package 1 dried pho rice noodles (they come in different width, so it’s a matter of preference)
Bean sprouts (mung beans)
Lime wedges (to squeeze the juice in the soup)
Mint leaves
Cilantro (roughly chopped)
Yellow onion (thinly sliced)
Fish sauce
Optional garnish and condiments (optional choices, but a must in my opinion)
Thinly sliced jalapeño
Sliced romaine lettuce leaves
Thai basil leaves
Fried onions
Sriracha chili sauce
Hoisin sauce
Dried, shredded woodear mushrooms (soaked in water)
Shrimp

Directions

Wash and clean the inside and outside of your chicken and put it in a large stock pot with the breast side up.
Char the onion, garlic and ginger over a gas stove burner or with a cooking torch (the type you use for making crème brûlée) until 50% black, and add them to the stockpot with the rest of the ingredients. Add water to cover the chicken.
Cover with a lid and bring the water to a boil over high heat.
When the water comes to a boil, turn the stove off (do not remove the lid) and let the chicken poach for 40 min. This method will cook the chicken to perfection.
Remove the chicken from the stock and let it cool off. When cool enough, carve all the meat of the chicken and return the bones to the stock. Shred the meat with your fingers and store it in the fridge.
Simmer the stock for another 1 ½ hours.
If you want the stock to collect more flavors, allow the soup to cool off and then let it sit in the fridge overnight. You can choose to skip this step if you don’t have the patience to wait.
Prepare the noodles by soaking them in warm water for about 30 minutes.
Prepare the condiments by thinly slicing the onions and jalapeño, peeling the mint leaves off the stem, and roughly chopping the cilantro. Vietnamese people do not like the roots on the bean sprouts, so they will use the time to remove the roots on every single little sprout. Patience is rewarding. Arrange all the condiments on a nice platter.
Strain the soup using a cheesecloth and a strainer and skim off any excess oil. This will make the soup clear. Add fish sauce and salt to taste.
Right before serving, pour boiling water over the noodles while straining. This will heat the noodles so your pho stays hot.
Put a small amount of noodles in each serving bowl, and add the hot soup into the bowl. The noodles will cook to al dente. Add the shredded chicken on top and serve.
Serve the condiments on the side so people can choose their preference.
If you want to follow the authentic Vietnamese method, have a little bowl on the side with either hoisin sauce or fish sauce to dip the meat from your soup in. Chúc ngon miệng! (enjoy)

Recipe: Sudado de Pollo – Colombian Chicken Stew

2 Hungry Birds - Tina on September 1, 2023

Sudado de Pollo is a delicious Colombian stew made with chicken, potatoes, and tomatoes. It was Izabela (@lucaholguin_), who first introduced me to this tasty dish from her home country, and it soon became a favorite among my husband and my kids. Sudado de Pollo is really easy to make, and you only need a handful of ingredients, which you probably already have in your fridge. I usually serve Sudado de Pollo with garlic rice, but you can also serve it with plain white rice.

Recipe: Sudado de Pollo (Colombian-Style Chicken Stew

Recipe by Izabela @lucaholguin_ Course: DinnerCuisine: Colombia

Servings

servings

Sudado de Pollo is really easy to make, and you only need a handful of ingredients, which you probably already have in your fridge. I usually serve Sudado de Pollo with garlic rice, but you can also serve it with plain white rice.

Ingredients

½ ½ onion
3-4 3-4 tomatoes
4 cloves 4 garlic
½ cup ½ cilantro (to put in the blender with the other ingredients)
½ cup ½ cilantro (for decoration)
2-3 2-3 big potatoes
8 pieces 8 of chicken (legs or thighs)

Directions

In a blender, combine the tomatoes, onion, garlic, and cilantro. Blend until smooth, creating a vibrant sauce that forms the heart of your Sudado.
Cut the potatoes into medium size dices.
In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the chicken pieces and sear them for 4-5 minutes on each side, until they develop a golden-brown hue.
Put the diced potatoes into the pot with the browned chicken. Pour over the sauce and cover with a lid. Let simmer for 30-40 minutes.
Garnish with the rest of the cilantro and serve with rice.

Recipe Video

10-minute Meal: Dan Dan Noodles with Chinese Laundry Dan Dan Sauce

2 Hungry Birds - Sanne on August 23, 2023

With the Dan Dan Sauce from Chinese Laundry in your kitchen arsenal, you’re never more than 10 minutes away from a delicious meal. Whether you’re a seasoned chef or a hurried home cook, this sauce transforms simple noodles into something amazing.

Dan Dan noodles, hailing from Sichuan province in China, are a seamless blend of chewy noodles drenched in a savory, spicy sauce made from chili oil, Sichuan peppercorns, sesame or peanut paste, and minced meat. As for the name “Dan Dan”, it refers to the bamboo poles that street vendors traditionally used to carry their cooking pots . Over time, these noodles have evolved, with regional and international variations emerging.

This recipe is for the meatless, straight-out-of-the-jar version, but you can add minced pork or beef (fried until slightly crispy) if you wish.

10-minute Meal: Dan Dan Noodles with Chinese Laundry Dan Dan Sauce

Recipe by 2 Hungry Birds Course: NoodlesCuisine: Chinese

Servings

serving

Ingredients

US Metric

2-3 tablespoons 2-3 Chinese Laundry Dan Dan Sauce
1 serving 1 Medium-sized round wheat noodles (Alternative: flat noodles, knife-cut noodles, rice noodles, or pasta)
1-2 1-2 garlic cloves, chopped finely.
1-2 tablespoons 1-2 chopped cilantro
1-2 tablespoons 1-2 chopped scallions or green onions
1-2 tablespoons 1-2 roasted, chopped peanuts

Directions

Prep the Noodles:
Boil a pot of water and cook your chosen noodles according to the package instructions or until they are al dente.
Once done, drain the noodles and set aside.
Sauce It Up:
Stir the Dan Dan Sauce well, so all the ingredients are mixed together. Mix the desired amount of Chinese Laundry’s Dan Dan Sauce and the chopped garlic with the noodles, based on your spice preference and how many noodles you’ve cooked. Start with 1 tablespoon and gradually add to get the flavor just right. Toss the noodles with the sauce, ensuring an even coat.
Transfer to serving bowls and sprinkle with green onions, chopped peanuts and cilantro.

Recipe Video

Recipe: Spicy Tofu Tacos

2 Hungry Birds - Tina on August 15, 2023

Back in the days, tofu was always a weird food to me. My image of tofu was a product with a bland taste, which could be transformed to have the consistency of meat. What was the purpose of trying to make something taste like meat if you were trying to avoid meat? Over the years, however, I have learned to appreciate tofu as one of the great healthy foods, and have learned the right ways to prepare tofu with amazing flavors.

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier. Silas also introduced me to a taco topping that I now can’t live without, kalamata olives. That amazing salty taste perfectly complements the other flavors in the right way – give it a try even if you think it sounds a bit strange.

Today it is rare that we eat meat tacos at home, both because we try to keep a healthier lifestyle and because the tofu tacos are really good.

Here is the recipe for homemade taco seasoning

Recipe: Spicy Tofu Tacos

Recipe by 2 Hungry Birds – Tina Course: Dinner

Servings

servings

Ingredients

1 package 1 extra firm tofu
2 tablespoons 2 olive oil
1 1 small onion, cut into small cubes
2 2 garlic cloves
Juice from ½ lime
4 tablespoons 4 tomato paste
2½ tablespoons 2½ homemade taco seasoning
Garnish
1 tablespoon 1 chopped cilantro

Directions

Press the liquid from the tofu for about 20 min. To press the tofu, you can place it on a plate, with another plate on top, and then add some weight on top (for example, a couple of heavy books).
Heat olive oil in a pan, and sauté the onions and garlic until translucent and slightly browned.
Crumble the tofu with your hands and add it to the pan with the onions and garlic.
Mix in the taco seasoning (you can add more or less of the taco seasoning depending on how flavorful and spicy you like it) and stir until well mixed. Add the squeezed lime juice and tomato paste, and stir until combined. If the tofu is too dry, you can add a tablespoon or two of water to dilute the tomato paste and create a sauce.
Transfer the tofu to a serving bowl, and garnish with cilantro.
Serve the tofu with you favorite toppings such as sliced cherry tomatoes, lettuce, chopped kalamata olives, lime wedges, fresh corn, sour cream, salsa, shredded mozzarella cheese, avocado (guacamole) and black beans.