Quick “fish-ish” tacos with two-minute slaw

Let’s talk about let-downs.

Jarrod and I have been following our New Years Resolution to cook more at home and we are loving it. Every day I tease him about being a “salad guy” at work because he’s always so proud of bringing in a big, colourful salad full of tomatoes and zucchini and carrots and greens. Then at night we come home and usually have a nice big grain and veggie bowl, or some soup for our souls.

But the past couple weekends have been a bit stressful — Jarrod’s train club had its winter open-house two weekends in a row which meant that I didn’t really get to see him all weekend, including on the long weekend.

Missing Jarrod on weekends is hard. We are both so busy during the week that our weeknights together end up being pretty quiet, but we love taking walks, making food and going on dates during the weekend. So on the third day of Family Day weekend, we decided that Jarrod would leave his train show early and we’d go to Bloomer’s for a limited-time special they were hosting — eggplant “fish” and chips.

Jar’s British, so as you can imagine, he was pretty excited for the idea.

So excited, in fact, that we forgot to check the time that Bloomer’s was open until. After about a half-hour subway ride, we emerged from the underground to find Bloomer’s in darkness, having closed before we even left our place. With no one to blame but ourselves, all we could do was laugh all the way back home.

Fortunately, when you have a well-stocked fridge and a good imagination, there’s no telling what you can and can’t do. Could we make a facsimile for breaded fish and chips? Well, not quite yet. But we did manage to pull together an easy, slightly “fishy” flavoured tofu filet and a classic purple ‘slaw to make what I’m calling “fish-ish” tacos without the heavy breading. I’ll leave that to Bloomer’s!

Fish-ish tacos with two-minute slaw

Prep time: 20 minutes passive (tofu pressing), 10 minutes active
Cook time: 10 minutes
Yield: Four tacos
Allergen info: Nut-free, gluten-free (depending on choice of taco wraps)
Alternate options: For a grain-free option, use lettuce wraps instead of wheat or corn tortillas
Kitchen tools required: Knives and cutting board, mixing bowl, frying pan and spatula

 

Ingredients

  • 2/3 of a block firm or extra-firm tofu
  • 7.5 ml (1/2 tbsp) onion powder
  • 0.62 ml (1/4 tbsp) kelp granules
  • Dash of Old Bay seasoning (optional)
  • One lemon, cut into wedges
  • 125 ml (1/2 cup) shredded carrot
  • 250 ml (1 cup) finely sliced purple cabbage
  • One shallot, finely chopped
  • Scant 63 ml (1/4 cup) vegan mayonnaise
  • Salt and pepper, to taste

Instructions

  1. Press the tofu (about 20 minutes) and slice into eight “nuggets” down the short side of the block.
  2. Rub the tofu lightly with a lemon wedge.
  3. Sprinkle on the onion powder, salt and pepper, kelp granules and Old Bay Seasoning if using.
  4. Cook in a frying pan over medium-high heat using only a bit of oil for five minutes per side or until golden and crispy.
  5. Make the slaw: thinly slice the cabbage and grate the carrots, toss with the chopped shallot and mix thoroughly with vegan mayonnaise and salt and pepper.
  6. Assemble the tacos — two tofu nuggets per taco, a generous heaping of slaw and whatever else you feel like. We added avocados and cilantro, but get creative!

You want my advice? Enjoy this on a patio if you’re one of the lucky Torontonians experiencing above-10-degree weather! Okay, bring a sweater, but still — don’t let these sunny days pass you by!


My everyday styling routine

Today I’m going to take my readers (hey guys!) through my everyday styling routine and showcase some of my favourite vegan products.

Feel like you’re experiencing déja vu? You just might be. I did a post like this a little over a year ago, but that was before I was really confident with my photography skills and even had the know-how to actually set up portrait shots. My confidence in my skills has definitely changed drastically over the last year, but so has my makeup routine, so I thought I’d provide a more detailed and high-quality post into what my routine looks like most days!

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Slow-cooker tofu bulgogi

I never thought I’d see the day when I’d find those irritating one-minute cooking videos (you know, the kind people share on Facebook that usually feature an entire brick of cream cheese?) useful to me. But lo and behold, one of my foodie cousins shared a video that must have started autoplaying before I was playing attention (when the first frame says “2 lbs of flank steak” I’m likely to feel ill before I even consider moving forward in the video) because I actually found myself thinking, “Hmm, I could veganize this.”

We don’t use our slow-cooker very much (Jarrod has pointed out that it’s older than me), but after getting a ton of shit done on Saturday, I decided I’d earned a less “involved” dinner. To the slow-cooker!

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Cooking with leftovers: Zucchini pakoras

Zucchini Pakoras

So, how are everyone’s New Years resolutions going? Believe it or not, I actually kind of made some this year after a lifetime of dismissing resolutions as stupid. I didn’t set out specific goals (which I realize is what everyone tells you you should do), but I did tell myself that I would take steps to be more organized — planning ahead more, taking an inventory of the things I have, tracking my habits, not allowing myself to get away with laziness.

We’re only 18 days into the new year and I can already see some payoff — of course, this might  mean that we’re totally capable of falling off the wagon. But let’s just take some time to celebrate some positive changes Jarrod and I have made, which include:

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Budget-friendly golden curry

golden curry

Would you believe I’d never tried curry until after I was almost ready to head off to university? Chalk that up to growing up in a small town where the most diverse food you could find was a Chinese buffet and maybe sushi at the grocery store. I’ll admit that growing up in such an environment often made me scared to try new foods, and the first time I tried curry (I was 16 and touring a Sikh temple with my classmates) I was so scared. Would it be too spicy? Would it be too weird of a combination of foods? Would I offend people if I made a weird face?

But the curry — and the whole meal, to be honest — turned out to be one of the best experiences of my life. Turns out, curry is one of the easiest ways to get in a ton of nutrients for cheap when you’re a student, so I loved making curries when I was in university, particularly potato and tofu-based ones (and I wasn’t even a vegan back then).

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DIY post-workout toner

cider-toner

I always feel uncomfortable when I see posts titled “how to get great skin” or “seven tips to amazing skin!” The fact is, while some of our dietary and lifestyle choices can have some effects on our skin’s habits, you can’t up and change your skin type. You have genetics, hormones and outside factors like the weather to thank for that.

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Five-minute BBQ chickpea mayo

chickpea-mayo

When I was a kid I hated mayonnaise. I couldn’t tell you why — I was one of those kids who would wake up one day and decide they hated something they once loved. One time I even decided that with my mom’s meatballs and I went almost a year without eating them (at this point I guess that was a good thing?). Anyway, even though my mom insisted that mayonnaise was in tons of things I liked, like her vegetable dip, I couldn’t stand the sight of mayonnaise on a sandwich or burger.

How things have changed! I’ve even become one of those people who puts (vegan) mayonnaise on their fries or (un)chicken fingers.

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Seven last-minute Christmas gifts for vegans (that aren’t Lush giftcards)

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Sigh. So here’s the thing: I’m never going to turn down a Lush gift card. I could indeed be pretty comfortable with spending $50 on bath bombs in one go. But sometimes, when you’re taking your third jasmine-scented, deep-green tinted bath that week right after you finished scrubbing golden glitter off of your tub, you start to wonder if there’s more to life than bath bombs, y’know man?

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Baked BBQ Yuba sandwich

yuba-bake

Several months ago, a Toronto institution closed. I’m talking about Porter House, a small pub in Toronto’s Little Portugal neighbourhood that specialized in amazing pub food that just happened to be cruelty-free — like their amazing charcuterie board featuring miso-cured tofu and chestnut-mushroom confit, their cauliflower curry fries and the warm and inviting lentil-ale pie.

Porter House was special because it didn’t fit the mold of the typical juice cleanse/grain and veggie bowl/clean eating vegan places (Kupfert and Kim, Rawlicious), nor did it fit in with the super-indulgent, faux-meat type places like Hogtown Vegan and Doomie’s.

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Minimalist Christmas gift ideas: Orange Christmas spice body scrub

christmas-spice

Here’s a great five-minute project that I created last weekend while I was a bit bored. I’m lucky enough to be one of those people who has a million spices in her cupboard, so this was pretty easy to come by. It’s also a great solution if you’re looking for a good gift idea that is budget-friendly, something for a vegan in your life or just something for that one impossible-to-buy-for person. Trust me, the older you get, the more people appreciate homemade gifts, and the best part of this is you don’t need to be some sort of professional blogging, DIY maven to actually succeed at this one.

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