You know that popular cleanse with the maple syrup, lemon juice, and cayenne pepper? Well, The Taco Cleanse is just like that…
Except you put the maple syrup on waffle tacos, the lemon juice in jalapeño popper tacos, and the cayenne in a drink with tequila.
Now which would you rather do? Live on nothing but watery lemonade for weeks? Or nosh on taco after taco? It’s really a no brainer.
The Taco Cleanse by Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, and Jessica Morris is the antidote to those January 1st starvation-style cleanses. It’s a tongue in cheek detox that slathers deprivation in refried beans and salsa.
The book has over 75 recipes, lots of color photographs, and some out-of-the-norm inclusions like taco yoga diagrams, directions on how to plant a taco garden, a taco-themed crossword puzzle, and at the end, a certificate of completion. (Suitable for framing, obviously.)
I dove into the Taco Cleanse with the most important taco of the day – breakfast.
The Energizing Dutch Waffle Tacos (above) are stuffed with Gardein breakfast patties, a drizzling of maple syrup, and vegan butter for a tantalizing mixture of savory and sweet.
I couldn’t resist the Smoked Brisket and Jalapeño Mac and Cheese Tacos.
They give two options for mac and cheese – a cashew based or a flour based sauce. I chose the cashew version.
The seitan brisket is baked in the oven and then tossed with barbecue sauce. If you’re missing the Homegrown Smoker (and I am constantly), this will tide you over until you make it to Portland.
I broke the strict taco-only rule of the cleanse by branching out to a bowl with the Wake & Shake Scramble. Maybe we could call it a Deconstructed Taco?
Tofu is tossed in a seasoning mix of nutritional yeast flakes and spices. Then those seasonings are baked on.
I added the toothsome tofu to a bowl with brown rice, refried beans, cilantro, jalapeño slices, and Yellowbird Jalapeño Sauce. I’ll definitely be repeating this magic again, tortilla be damned.
Finally, one of the downers of living in a small town in the Midwest is that my vegan breakfast options are pretty slim. I dream of breakfast at places like Modern Times Café in Minneapolis, where vegan migas are on order.
Luckily, I can make the migas I crave at home. For the Mighty Migas, tofu is scrambled with onions and tomatoes.
Crisp tortilla chips and vegan cheese are added for a mixture of textures. The creamy, melty cheese combines with the crunch of chips in a most satisfying way.
The publisher and authors behind The Taco Cleanse were kind enough to let me share the migas recipe with you. The next time you have a Saturday morning hankering for tacos, this is what you need to make.
- 1 tablespoon cooking oil
- ½ cup chopped onion
- 1 jalapeno sliced into rings
- 14 to 18 ounces firm tofu drained
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1 cup crumbled tortilla chips
- 1 cup seeded, chopped tomato
- ¼ cup nutritional yeast
- ¼ cup unsweetened plant milk or water
- ½ cup vegan cheddar optional
- 8 Flour Tortillas
- 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 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 flour tortillas.