OK, so I am the queen of weird food. Just ask my kids. However, my weird food combinations are usually born of necessity. What do I have in my fridge? How do I use it to make something yummy?
So, I ran into a friend of mine this last week at the health food store and she mentioned that she had used cabbage in place of chicken to make kind of a cold barbecue sandwich. Since I had half a bag of plain coleslaw left in my fridge, I thought I would try it. Holy dang, this was good! I loosely based the sauce off of a recipe I found on Pinterest, tossed in some chopped tofu that I had hanging around in the fridge with no other purpose set aside for it, put it in some organic corn tortillas, and I have a super yummy lunch!
BBQ Slaw Tacos
3 cups finely chopped cabbage (or 1/2 bag of dry coleslaw)
2 oz firm tofu, chopped
1/2 cup organic unsweetened ketchup (I like Westbrae Natural)
1 Tbsp yellow mustard
2 Tbsp cider vinegar
1 Tbsp honey
1 Tbsp liquid aminos or light soy sauce
1 Tbsp dried minced onions
1 tsp paprika
1 Tbsp minced garlic
Salt and pepper to taste
3 organic corn tortillas (gluten free)
In a cast iron skillet, saute the cabbage and tofu until cabbage is slightly soft, about 3 minutes. Add all other ingredients. Stir until completely mixed - cook until hot. Serve in warm tortillas.