Mushroom tacos

1 cup whole wheat pastry flour
1/2 tsp onion, garlic, paprika, salt
3/4 cup or more water
1/3 cup panko
8 oz mushrooms

Tortillas
Lettuce
Tomato
Onion
Cilantro

Ranch
1 cup ranch
1/2 tsp garlic, onion, salt
3/4 tsp smoked paprika
1/8-1/2 tsp chipotle
1/2 lime (2 tbsp)
Salt to taste

In a bowl, mix together flour, spices and water to make a thick batter. Slice mushrooms and mix into batter. Just before baking, sprinkle panko into bowl and mix well. Lay mushroom pieces into a single layer on a greased baking sheet or parchment/nonstick baking mat. Bake at 400 for 15-20 min, flipping half way through, until crispy.

Mix together ranch dressing with spices and lime juice. Can add water to thin to desired consistency.

Assemble tacos with favorite toppings, drizzle with chipotle ranch.

Tofu scramble

1/2 red onion
1 bell pepper
Handful mushrooms
Spinach
1 block tofu, sliced and pressed
1 tbsp veggie broth powder
1 cup water
1/2 tsp black salt (khala namak)
1/2-1 tbsp garlic powder
1/2-1 tbsp salt
1/8 cup nutch

Saute veggies until starting to soften. Slice tofu and press each slice with paper towel to soak up excess water. Crumble tofu into skillet with veggies. Add water and seasonings and saute until water evaporates. Add more salt to taste.