I was inspired this week to make baked tofu tacos with kohlrabi coleslaw . This week’s CSA basket included spinach, a head of lettuce, a purple kohlrabi, a bag of baby mustard greens, harukei turnips, collard greens and cilantro. It’s definitely greens season around here. In addition, Clay bought me a bunch of turnips and some snap peas at the farmer’s market. At first, I thought the turnips were overgrown radishes – but no, it was turnips. I thought, well, I’ll just add it to the CSA inventory and consider it a challenge.
The spinach went into a chicken spinach alfredo with bowtie pasta. The lettuce and most of the peas went into a salad with a baked chicken breast. I’ll quick pickle the harukei turnips along with some of the other turnips. I think I’m going to try a new technique I ran across recently for freezing the cilantro in olive oil. The collard greens and spicy green mix went into breakfast bowls with fried eggs. I was left with the kohlrabi and some of the turnips for my lunch this week.
I’ve been in the mood for tacos lately, so decided to marinate some tofu and pair it with a vinegar based kohlrabi coleslaw. Frankly, this may be one of the best dishes I’ve ever made – the tofu pairs really well with the kohlrabi and the vinegar base gives it quite a bit of flavor. Baked tofu tacos with kohlrabi coleslaw are also super easy to assemble for lunch at one’s desk. I packaged all the parts separately and added them together to make a great mid-day meal.
While we are on the topic of kohlrabi, if you aren’t familiar with this strange looking veggie, it’s worth tracking some down. The kohlrabi is related to broccoli, cauliflower, kale, and collard greens. The large round root is edible, as are the greens. Kohlrabi can be roasted, eaten raw, pickled, and so on.
- 1 large kohlrabi
- 2 small turnips
- 1 teaspoon finely chopped cilantro
- 1/4 cup rice wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon celery seed
- salt and pepper to taste
- 1 block extra firm tofu, drained
- 1/2 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- Corn tortillas
- Slice the kohlrabi and turnips into matchstick size slices. Combine with the cilantro, rice wine vinegar, olive oil, sugar, mustard seeds, celery seeds and salt and pepper. Refrigerate for at least 30 minutes to let the flavors develop.
- Slice the tofu into small pieces. Combine the tofu with the soy sauce, sesame oil, rice wine vinegar and red pepper flakes. Refrigerate for at least 30 minutes
- Preheat the oven to 400 degrees. Lay the marinated tofu in a single layer on a parchment lined baking sheet. Bake for 30 minutes, turning once.
- Serves 4
I’ve linked up this week to Meat Free Mondays at Tinned Tomatoes. Check out all the great veggie based recipes!