This recipe is high protein and full of flavor inspired by Nasoya's Plantspired Steak! These steak strips are a convenient and easy to cook meat alternative that packs in 14 grams of plant-based protein per serving. Nasoya is a leading provider of plant based foods and uses all non-GMO ingredients in their products making them one of my favorites to reach for when I'm grocery shopping!
Let me know what you think! And if you try the recipe and like it, snap a pick and share to insta tagging @simply__radishing for a feature!
Download a printable PDF of the recipe below:
Ingredients
1/2 small red onion
1 small zucchini
1 tbsp olive oil
4-6 corn tortillas
Slaw:
1 cup red cabbage
1 cup green cabbage
1 cup shredded carrots
1/4 cup cilantro
2 tbsp chopped green onion
1 clove garlic (diced)
1 tsp fresh ginger
1 1/2 tsp gorchung
1 tbsp coconut sugar
1 tbsp soy sauce
1 tbsp rice vinegar
Instructions:
Chop red cabbage and green cabbage and add to a large mixing bowl with shredded carrots.
Chop cilantro and green onion and add to bowl and mix.
In a separate bowl, combine garlic, ginger, gorchung, coconut sugar, soy sauce, and rice vinegar and whisk together.
Pour dressing over slaw and set aside.
Chop onion and zucchini into bite sized pieces to sauté with Nasoya Plantspired Steak.
Pour 1 tbsp of olive oil on medium heat in a skillet. Add onion and zucchini and sauté until soft.
Add Nasoya Steak strips and sauté for 2 more minutes.
In a separate skillet, start to warm up tortillas on a low heat.
Fill your tortillas with steak and slaw and enjoy!
** this post was sponsored by Nasoya
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