This post sponsored by the N.C. Department of Agriculture and Consumer Services. The delicious recipe and the opinions are all mine!
I have a fancy looking recipe of Air Fried Tofu Rancheros with Veggies for you today. It uses Little Face Salsa, which is made by a Greensboro entrepreneur, Jax Manganiello. (If you want, you can skip right to the recipe by clicking here.)
Little Face is in the beginning stages and just beginning to get into local stores. When I met with Jax, she told me about all the meetings coming up with chains, and I’m excited to see her salsa in more stores.
Little Face Salsa comes in 3 flavors: Mild Jalapeno Cilantro, Medium Habanero Cilantro, and Hot Te “Kill” Ya Habanero. Each one has a rich tomato flavor that is the star of the salsa. The best part for me is that there is no artificial preservatives, and it uses all natural ingredients.
If you live in North Carolina, be sure to try Little Face’s salsas at the Homegrown Fare. It’s presented by Lowes Foods May 19-21 at the N.C. State Fairgrounds in Raleigh.
The Got To Be NC Festival will feature 100 local food, wine, and beer companies. Admission is $3, but you and a guest can get in free if you show your Lowes Foods loyalty card. Plus you can get a free gift while supplies last by mentioning Healthy Slow Cooking at the Got To Be NC merchandise booth.
More information about the Homegrown Fare and the Got To Be NC Festival is available at www.gottobencfestival.com.
My favorite part of this recipe is the crunchy tofu that’s studded with cumin and chili powder. It’s so easy to make perfect tofu in your air fryer, but you can make the tofu in the oven if you don’t have one.
The spices stick to the tofu without any oil, but you can spritz it if you’d like to make your tofu a little crispier. I’ve started using extra firm tofu because you don’t need to press it. Sometimes, it’s labeled high protein.
I wanted to add some extra veggies, so I made a veggie topping that’s made up of grated carrot, yellow squash, and zucchini that’s mixed with a touch of salt and lime juice.
I used some Daiya cheese, but if you don’t do processed foods or eat oil-free, make my cauliflower queso and use it instead. I warm up the tortilla with cheese and the bean mixture. The tortilla becomes crispy and the cheese melts.
Finally, you add all the other toppings on your tortilla and finish it off by piling on the salsa!
Get more recipes using Got to Be NC brands from the bloggers below. Be aware that most will not be vegan, but many can be easily veganized:
Got to be NC Blogger Posts for #HomeGrownFare17
- Introducing Harvest Time Foods Gluten Free Products from Andrea of Good Girl Gone Redneck
- Chocolate Cherry Rum Cake Bites from Angie of Big Bear’s Wife
- Ice Cream Parfaits with Peach Wine Syrup from April of Girl Gone Gourmet
- Sweet and Tart Spaghetti and Meatballs from Emily of The Edible Coast
- Uncle Chris’ Smokin’ Habanero Pimento Cheese Mac and Cheese from Fran of Sip, Stir, Go
- North Carolina Jamaican Jerk with Mango Salsa and Rice from Hadassah of World on a Table
- Choose Better, Drink Sunshine and Brighten Your Life from Jen of JAB’s Plethorak
- North Carolina Muffaletta with Bruce Julian from Jenni of Pastry Chef Online
- Carolina Fancy Foods Takes NC Food Products to a New Level from Johanna of Durham Foodie
- Homemade Caterpillar Rolls, North Carolina Style from Kate of Life of a Ginger
- Little Black Dress Dinner Party from Leigh of HinesSight
- Discovering The World’s Best Popcorn from Linda of Hispanic Mama
- Easy Noodle Bowl with Bertie County Peanuts from Meghan of I’m Fixin’ To
- Coming Home to Gregory Vineyards from Rachel of Fit Triangle Mom