Crispy Mushroom Tacos

Get the full recipe at www.daphneoz.com/crispy-mushr...
This week’s recipe is a hearty (dare I say, meaty!) VEGETARIAN taco filled with crispy roasted mushrooms, sweet and spicy baked tofu, and an incredibly bright and crunchy slaw, loaded with pickled jalapeños, apples, and fresh mint!
Meat eaters will love it, too! This combo is amazing for your next taco spread and perfect to feed a crowd - the slaw only gets better as it sits, and feel free to make extra tofu or mushrooms for amazing grain bowl and salad toppers throughout the week with any leftovers.
Let’s dig in!
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[@davina1747]

Oh my gosh the end result taco! Amazing. Can’t wait to make! I can’t get over how natural you are in front of that camera! lol. You’re funny! Smart! I keep learning new things! Beautiful & just full of personality! A joy to watch!

[@davina1747]

I love how you’ve taught me the quick pickling! This salad looks awesome!

[@beatalesnicki3330]

Looks delicious!

[@gladyspimentel7140]

Great salad!

[@karenangellotti3388]

I ignore the instruction NOT to wash because sometimes the mushrooms arecvery, very dirt covered.

[@Hope-ot1xy]

I generally don’t eat mushrooms, but this looks sooo delicious, so I’m excited to try it!

[@tisherby2998]

When I buy mushrooms on the packaging it says to wash them. Why do cooks and chefs say not to wash?

[@bbrosa]

Yummmmm

[@bonniewilliams3266]

Delicious. Used avocado slices instead of yogurt. She touched her hair 25 times and touched her clothes 22 times during 29 minutes 29 seconds video. My roommate and I place bets.

[@lizzypoo8654]

Don't touch your hair every few min 😮

[@Coco-zu9ob]

Agree.