After they cooled, I blended them with the cashews, 1/4 of a lemons worth of juice, and about 1/4 of a cup of the oolong tea, and a pinch of sea salt, and put in the fridge to chill. When chilled, I took the remains of the tofu from the sushi, and haphazardly broke it into cubes, threw it in the skillet with a little coconut oil, added some cumin,chili powder, garlic, diced baby Bella mushrooms, and kidney beans and heated it on medium low heat just enough to warm it up. While that was cooking, I made some plum, grape tomato, chocolate balsamic and jalapeño salsa.
The salsa in progress.
To top it off, I added about diced 1/4 of an avocado per taco. The. I loaded it up and ate again. I think the capsaicin and turmeric are helping, or at least they did for about 2 hours, because I got a little bit of sleep anyway... Can't wait to see what everyone else made for chopped!