🌮 Taco Stuffed Zucchini Boats 🌮

• 4 medium-large zucchinis, ends removed & cut in half lengthwise
• avocado oil spray
• 1 cup salsa, divided
• 1 - 12oz. package Impossible LITE
• 1 link Impossible Italian sausage (from a pack of 4), casing removed
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. crushed red pepper flakes
• 1/2 large yellow onion, chopped
• 1 red bell pepper, seeded & chopped
• 1/4 cup water
• 1/2 cup shredded cheese
• chopped green onions, for garnish

Preheat oven to 400F.

Bring a large pot of water to a boil.  

Spray a 9x13 baking dish with avocado oil spray and add 1/2 cup salsa, spreading it evenly in the bottom of the dish.

Use a melon baller to hollow out the center of the zucchini halves, leaving 1/4 inch shell on each

Chop the scooped out zucchini flesh, keeping 3/4 cup to add to the taco filling.  Chop the bell pepper and onion. 

Drop the zucchini halves in boiling water and cook 1 minute.  Remove from the water, set aside.

Brown the impossible meat & sausage in a large skillet, breaking it up with a wooden spoon as it cooks.  Add the spices and mix well.  Add the onion, bell pepper, chopped zucchini flesh and cook until veggies are softened and meat is browned.

Add 1/2 cup salsa and 1/4 cup water to the skillet, stir to combine.  Cover the skillet and simmer on low for 10 minutes.

Fill the hollowed zucchini boats with the taco meat, dividing it equally among the 8 halves.  Sprinkle the cheese over the top.  Cover the dish with foil and bake 30 minutes until cheese is melted and zucchini is cooked through. Top with chopped green onions.

Enjoy with taco toppings such as diced tomatoes, chopped black olives, sliced pickled jalapeños, diced avocado, sour cream, etc.  

Serves 4-6.  Enjoy!!

Spicy Grilled Tofu Steaks

 

• 1 - 16 oz. block organic firm tofu
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. cayenne
• 1/8 tsp. salt
• 2 tbsp. + 2 tsp. avocado oil, divided
• 2 tbsp. hoisin sauce
• 2 tsp. reduced sodium soy sauce
• Chopped green onions, for garnish

Press the tofu for 10 minutes.  Slice the tofu into "steaks".  

Move the tofu steaks into a glass dish.

In a small bowl, combine the 2 tsp. oil, hoisin sauce and soy sauce.  Stir to mix well.  Pour the sauce into the dish with the tofu, moving the tofu around so all sides are covered.  

Move to the fridge to allow to marinade until ready to grill.

In a separate small bowl, mix the dry ingredients - cumin, chili powder, crushed red pepper, cayenne and salt.

Heat 2 tbsp. avocado oil on the Blackstone griddle over medium high heat.  Carefully place the tofu on the skillet.  Sprinkle about half the dry spices evenly over the tofu, close the lid and cook for 4 minutes. 

When the bottoms of the tofu are browned, flip and sprinkle the rest of the dry spices over the top.  Cook for 2-3 minutes.  Flip the tofu over again.  

Sprinkle with green onions and serve.

Served here over a bed of veggies - riced cauliflower, onion and bell peppers.  

Serves 4.  Enjoy!!