The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life is a fun and adventurous vegan cookbook complete with more than 75 recipes to enhance your taco game at home. Sourced from the minds of four of Austin’s best and brightest vegan taco analysts, The Taco Cleanse is a product of their extensive research and development.
This isn’t a dainty cookbook, so tread carefully as you endeavor to persevere the cleanse of all cleanses. Skimming through the cookbook we were reminded of our recent visit to the taco-centric Austin, where you’re never far from a taco truck. In fact our first and last stops in the city were for vegan tacos. Open this cookbook, start your taco cleanse and never look back.
Wake and Shake Scramble Taco
with “Living” Chipotle Sauce & Soothing Jalapeño Ranch
Given our proclivity for making tacos, we have our own corn tortilla recipe that we frequently use. So all of the tacos made throughout our weeklong Taco Cleanse were served on our own homemade corn tortillas. For our first taco we combined the Wake and Shake Scramble with a few of the bright and bold condiments from The Taco Cleanse cookbook. We enjoyed the Wake and Shake Scramble so much that we made it twice in one week and really appreciated just how quick and simple the recipe was.
Wake and Shake Scramble
Easily our favorite filling from the cookbook due to the ease of preparation. Simply bread the tofu (without any bread we must note) and bake. If you aren’t serving with a salty, savory condiment, then you may want to add a bit more salt to this recipe.
“Living” Chipotle Sauce
The photograph in the cookbook is different, depicting the dark red chipotle in adobo instead of the actual orange hued “Living” Chipotle Sauce. This creamy, tangy sauce provides the perfect amount of bite and tang to the Wake and Shake Scramble or any other hearty taco filling. It’s only moderately spicy, with just a bit of heat in the back. This was our favorite sauce from the cookbook and reminiscent of the sauce from The Vegan Nom food truck in Austin.
Soothing Jalapeño Ranch
We halved the recipe for this creamy, herbal sauce and it still lasted for days. It has a nice combination of herbs, jalapeño and lime without any of these ingredients being too overpowering. This sauce brings a nice subtle depth to your taco. It’s creamier and thicker than the “Living” Chipotle Sauce and more like a mayo or crema.
Grounding Sweet Potato Fries Taco
with Regenerative Red Onions & Guacamole Viridis
This combination was a huge, if not surprising, hit with us.
Grounding Sweet Potato Fries
Incredibly simple but profoundly delicious. Cook until slightly crunchy for added texture when pairing with soft and creamy condiments.
Regenerative Red Onions
These quick pickled red onion provided a bright, acidic tartness that balanced well with the rich, savory components of our tacos. They’re slightly bitter and sweet but mostly just tart and acidic. They’re best when left overnight but can be enjoyed shortly after making. They also provide a lovely pop of color to any taco.
This quick, simple guacamole is a foundational recipe with just three ingredients. Combine lime, salt and avocado for a tart, creamy condiment. Dress it up as you choose for added flavor.
with Flour Tortilla
While we personally prefer corn tortillas for our tacos, the Mighty Migas recipe suggests serving with flour tortillas. We made flour tortillas for the first time using the recipe from The Taco Cleanse and they paired just as well with the Mighty Migas as corn tortillas. Both the flour tortillas and Migas are exquisite hot or cold for a hearty and satisfying meal anytime of day.
These Flour Tortillas were easy to make using vegan margarine (we used Smart Balance Light with Flaxseed Oil). Rolling them thin and keeping them in a round shape might be a bit tricky, but a lack of symmetry never hurt a taco. Keep them a bit thicker and these tortillas are like a flatbread. To get them thin enough to have a familiar tortilla consistency ours were slightly larger than the suggested 6 inches in diameter.
You can’t go wrong with Migas. They’re simple to prepare, packed with excellent flavor and texture and even great leftover (if you can resist finishing them all at once). Think of these as a super-charged tofu scramble with the addition of tortilla chips. We had several migas in Austin, but nothing beats a homemade version. Add black salt (or kala namak) for a slightly eggy flavor.
Mighty Migas from The Taco Cleanse
Fills: 8 tacos
WHAT STARTED OUT as a way to use up leftover corn tortillas has become a staple of brunch tables. Migas tacos are transformational because they contain two superfoods: corn and our tortillas. If you’ve been afflicted with collywobbles or gripe, try eating at least one migas taco a week. Because your homemade corn tortillas are probably too delicious to leave any leftovers, tortilla chips stand in here.
- 1 tablespoon cooking oil
- ½ cup (70 g) chopped onion
- 1 jalapeño‚ sliced into rings
- 14 to 16 ounces (397 to 454 g) firm tofu‚ drained
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ⅛ teaspoon black pepper
- 1 cup (37 g) crumbled tortilla chips
- 1 cup (170 g) seeded‚ chopped tomato
- ¼ cup (15 g) nutritional yeast
- ¼ cup (60 ml) unsweetened plant milk or water
- ½ cup (48 g) vegan cheddar‚ optional
- 8 Flour Tortillas (page 47) or store-bought
Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2 minutes, or until the onion starts to soften. Crumble the tofu into the pan and sprinkle with the salt, cumin, and black pepper. Cook until the tofu is dry and browned on at least one side, about 10 minutes. Try not to stir too often as this prevents browning. Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the tomato softens and the liquid is completely absorbed. Serve in the our tortillas.
Recipe from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life © 2015 Stephanie Bogdanich, Jessica Morris, Molly Frisinger and Wes Allison, published by The Experiment, reprinted by permission.
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