COOKING WITH CHEF CHLOE COSCARELLI

Chloe Coscarelli has become somewhat of a phenomenon wowing the world with vegan delights and air baked goodness. I recently had the opportunity to catch up with Chloe at a cooking demonstration at a test kitchen loft in Little Italy called ‘The Kitchen Table.’ Chloe made dished like Spicy Chipotle-Mango Tacos and divulged insider tips on making vegan taste delicious as well as a couple personal gems like her guilty pleasure and bucket list activities. Here is what Chef Chloe had to say.
 
TS. I understand you eat most of the time, but do you have a guilty pleasure food?
Chloe. Cookie dough! Vegan of course.
 
TS. You are always dreaming up new dishes. Where have you gone which you have found to
be an inspiring destination?
Chloe. Everyone should take a trip to the Amalfi Coast. Its awe-inspiring coastline leaves no visitor without reminiscence of both its beauty and food. This romance with Italy in part led to the production of my cookbook ‘Chloe's Vegan Italian Kitchen: 150 Pizzas, Pasta, Pestos,
Risottos, and lots of creamy Italian classics.’

TS. Having launched a successful career and having already done so much. What’s the next thing you want to check off your bucket list?
Chloe: Eating Southeast Asian food in Southeast Asia! I still haven’t explored that region and it would be wonderful to experience the cuisine there in an authentic way. I would also love to cook for Kate Middleton, I’m just a fan of hers.

TS. Are there any cooking tricks that an aspiring vegan chef could keep in their back pocket?
Chloe: There is secret to making vegan scrambled eggs. It’s an ingredient called ‘black salt.’ Black salt contains sulfur which accounts for the dark coloring and gives it egg like flavor properties. Turmeric is the ingredient which makes vegan scrambled eggs yellow, and tofu is the base of most any vegan scrambled eggs recipe.

While we didn’t get to taste the scrambled eggs, Chef Chloe did whip up ‘Spicy Chipotle-Mango Tacos’ for this event created for Nasoya brand tofu. Check out her recipe below.

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SPICY CHIPOTLE-MANGO TACOS

Yield: 8 Tacos

Author: Chloe Coscarelli

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

SPICY TOFU

• Olive Oil (2 tablespoons)
• Nasoya® Extra Firm Tofu (1 16 ounce package, drained and crumbled)
• Pure Maple Syrup (1 1/2 tablespoon)
• Sriracha (1 1/2 tablespoon)
• Smoked Paprika (1 teaspoon)
• Chipotle Powder (1/4 teaspoon)
• Sea Salt (3/4 teaspoon)

MANGO SALSA

• Mango (1, finely diced)
• Red Onion (2 tablespoon, finely diced)
• Fresh Cilantro (1 tablespoon, chopped)
• Fresh Lime Juice (2 teaspoon)

CHIPOTLE CREMA

• Nasoya® Organic Silken Tofu (1 cup)
• Sriracha (2 tablespoon)
• Agave (1 tablespoon)
• Fresh Lime Juice (1 tablespoon)
• Sea Salt (1 teaspoon)
• Chipotle Powder (1/4 teaspoon)
• Corn Tortillas (8, small)

TOPPINGS

• Sliced Avocado (or guacamole)
• Fresh Cilantro
• Lime wedges

KITCHEN ITEMS

• Large Nonstick Skillet
• Small Mixing Bowl
• Rubber Spatula
• Food Processor (or blender)

Instructions

TO MAKE THE CHIPOTLE TOFU

1. Heat a large nonstick skillet over medium-high heat and add oil.
2. Add crumbled tofu and cook until lightly browned.
3. Add maple syrup, Sriracha, smoked paprika, chipotle, and salt, and stir until tofu is coated.
4. Remove from heat and set aside.

TO MAKE THE MANGO SALSA

1. Stir your mango, red onion, cilantro, and lime juice together in a small bowl.

TO MAKE THE CHIPOTLE CREMA

1. Combine tofu, Sriracha, agave, lime juice, sea salt, and chipotle powder in a blender or food processor and blend until smooth.

TO ASSEMBLE THE TACOS

1. Heat a tortilla in a pan over medium-high heat or by placing it directly on the burner for about a minute, using tongs to flip.
2. Plate.
3. Layer on the tofu, mango salsa, and a drizzle of chipotle crema.
4. Garnish with guacamole, cilantro, and a lime wedge.

Did you make this recipe?

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