Chimichurri tofu, roasted plantains, and roasted red peppers with a side of Moros y Cristianos (black beans and rice)
Short History: Chimichurri is a specialty of Uruguay and Argentina! There is a bit of a disagreement of the etymology of the word – some people think that it is from the Spanish word chirriburri, or the Basque word zurrumurru – “hubbub” or “noise/rumor,” respectively. Some people think that is from the Basque word tximitxurri, which means a mixture of several things in no particular order. No matter the origins of the name, this delicious sauce, which tops the dish from The Vegan Taste, will give you vitamins A, C, & K, antioxidants, fiber, magnesium, potassium, and more!.
Reheating Instructions: Warm in a pan over medium high heat for 2 minutes, or warm in the microwave on high for 2 minutes. Warm the tortillas and fill.
“My favorite; the flavors were perfect.” – Judith Wo. – from Rio Verde, AZ
“I loved these tacos! The plantains and the peppers together were a winning combination! ” – Rebecca Sp. from Phoenix
“Delicious – not sure the source of your faux chick’n but it’s excellent. The whole taco filling goes really well together, I’m a big fan of sweet heat.” – Kelly Co. from Mesa