Tequila Lime Chick’n & Pasta

Ingredients:

Directions:

1. Combine the lime juice, tequilia, olive oil, cilantro and taco seasoning mix in a 2 cup liquid measuring cup or small pyrex bowl. Stir to combine.
2. Use an extra firm tofu. Cut the block into three to four horizontal slabs and use canopy cutters or a knife to cut 1’2 inch think desired shapes. Skewer the cut-out tofu pieces with slices of bell pepper and onion on bamboo skewers. Place the skewers in a 10x10 pyrex dish or pie pan. Cover the skewers with the marinade and allow 2-12 hours of chilled marinate time before grilling. Turn the skewers occasionally for even marinating.
3. Bring a large pot of water to a boil and cook the pasta according to package instructions.
4. Heat a large frying pan to medium high. Add the olive oil and purple onions, sauté 2-3 minutes stirring occasionally. Add the bell peppers and continue stirring and sautéing and 3-4 minutes or until the onions begin to caramelize and the bell peppers have slightly softened. Transfer to a medium bowl and set aside.
5. Return the frying pan to medium heat, add the tablespoon of vegan butter, chopped garlic, and jalapeño. Stir and sauté until the garlic has softened. Add the tequila and broth, simmer and stir regularly and until the liquid is reduced to 1/4.
6. Combine the non-dairy creamer and cashews in the jar of a blender. Blend until smooth. Transfer the blended mixture into the sauce reduction and stir until smooth. Season with freshly ground salt and pepper.
7. Heat an large flat grill or frying pan to medium high. Lightly coat the surface with a small amount of oil then grill the skewers on medium heat for 4-5 minutes on each side. Spoon the marinade over the skewers as they grill.
8. Drain the cooked hot pasta and transfer it to a large bowl. Stir in the sautéd bell peppers, onions and sauce,. Use tongs to toss the vegetables and sauce with the pasta.
9. Plate a serving of the pasta on a plate, top it with a grilled chick’n skewer. Top with a garnish of sliced green onion, freshly chopped cilantro, avocado slices, and lime wedges.
10. Try this recipe with commercial brand vegan chicken products. Simply substitute the tofu for a vegan chicken product like Sweet Earth or Tofurky, marinate it, then sauté it on medium high heat until it begins to lightly caramelize. Mix the tequila lime chick’n in with the pasta before serving.
11. *Note:
12. *Recipe courtesy of [url=http://www.veganculinarymemoirs.com]http://www.veganculinarymemoirs.com[/url].