Broccoli, Mushroom, and Tofu Tacos with Pickled Carrots

I wanted to create something for taco Tuesday this week. I combined a stir-fry dish I used to make with some tangy sweet pickled carrots on top, super delicious!

I was at a festival about a week ago that my CSA, Main Street Farms, does every year called Seed stock. It was great touring the farm and learning how much goes into organic farming. There was some good music and food also. I had a veggie taco one of the food vendors made up for me special because there wasn't a vegan option at the time. They put these pickled veggies on top that were very good and the carrots stood out to me. I tried my best to recreate the pickled carrots which had a little kick to them. I'm very happy with how they came out.

The combination of the sweet, salty, and tangy was perfect! These tacos are yummy and satisfying! Let me know what you think.

Pickled Carrots

2-3 carrots thinly sliced with a peeler.

¼ cup apple cider vinegar

1 tsp red pepper flakes

1 tbsp pure cane sugar

pinch of salt.

Mix together and let sit, the longer the better! You could add less sugar or omit it all together if needed.


Baked Tofu

1 Package of tofu with liquid squeezed and drained. Cubed into ½ inch cubes.

1 tbsp cornstarch

salt and pepper, a pinch of each.

Put dry ingredients into large ziplock bag, add tofu and shake like shake and bake!

Place coated tofu on cookie sheet lined with parchment paper and bake at 350 for 30 minutes.


Broccoli and Mushrooms

1 small head of broccoli chopped into bite size pieces

1 large package of mushrooms sliced

1 medium yellow onion sliced

 My Daisy was too tired to pay any attention to cooking.

My Daisy was too tired to pay any attention to cooking.


½ cup soy sauce

1 tbsp sesame oil

2 tbsp maple syrup

2-3 diced garlic cloves

1 1 inch nub of ginger diced

Mix well and adjust sweetness to your level. Maybe start with 1 tbsp and add from there. I like it sweet!


Get it all ready!

Heat a small amount of sesame oil ( Olive oil can be used also). Saute onion for 3-4 minutes. Add mushrooms and saute for another 3-4 minutes. Add broccoli and saute for another 3-4 minutes. Add sauce and cook until most of the sauce evaporates.

Heat small fry pan a lightly spray with oil. Heat the small corn tortillas until lightly toasted on one side and then assemble taco. Don't skip this step, it's so good! I leave the toasted side out.

I hope you enjoy these. Serves about four.


Take care of you,


Tina, Daisy, and Max