Vegetarian Mushroom Tacos. Healthy and flavorful vegan tacos made with tofu and baby bella, shiitake, or oyster mushrooms in a sweet and spicy Asian inspired sauce.
2 tablespoons extra-virgin olive oil divided
12–14 ounces tofu Italian “sausage” or regular precooked Italian turkey or chicken sausage links spicy or sweet, as you prefer (we like spicy!), halved lengthwise, then cut crosswise into thin half-moon-shaped slices; do not swap regular plain tofu, as its texture and flavor will not work out properly
1/2 small head green or red cabbage cored and thinly sliced (about 8 cups)
24 ounces baby bella (cremini) mushrooms thinly sliced
1/3 cup plus 2 tablespoons water
4 large cloves garlic minced (about 1 1/2 tablespoons)
1 tablespoon minced fresh ginger
1 bunch scallions thinly sliced, dark green parts divided from the light green and white parts
3 tablespoons seasoned rice vinegar
3 tablespoons hoisin sauce
2 tablespoons plus 2 teaspoons low-sodium soy sauce
1–2 teaspoons ground fresh chili paste (sambal oelek), sriracha, or similar hot sauce or a pinch of red pepper flakes (optional)
1/4 cup finely chopped dry roasted unsalted peanuts plus additional for serving
Warmed flour tortillas
Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu “sausage” or chicken/turkey sausage. Cook until brown on all sides, about 5 to 6 minutes. Remove to a plate and set aside.
Add the remaining 1 tablespoon olive oil. Once hot, add the cabbage, mushrooms, and 1/3 cup water. It will seem like a ridiculous amount of cabbage, but it will cook down significantly. Let cook until the cabbage is tender and the mushrooms are browned, soft, and have given up their liquid, about 15 minutes, stirring often at first so that the cabbage at the bottom of the pan browns but does not burn. If at any point the mixture starts to become dry and stick to the bottom, splash in a little more water as needed.
Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.
Add the sauteed tofu or sausage, rice vinegar, hoisin, soy sauce, chili paste, and remaining 2 tablespoons water. Stir until everything is warmed through and combined. Taste and adjust seasoning as desired. Stir in the peanuts and remove from heat and sprinkle with reserved dark green onions. Pile inside warm tortillas and enjoy hot with a sprinkle of extra peanuts.
SERVING: 1of 6, about 1 1/3 cups fillingCALORIES: 327kcalCARBOHYDRATES: 24gPROTEIN: 25gFAT: 16gSATURATED FAT: 2gFIBER: 4gSUGAR: 11g