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Recipe Detail

TOFU TACOS

  • Author: Paulette Mitchell, "The Complete Soy Cookbook" (Photo: Kate Lewis)
  • Servings: 6 servings of 2 tacos each
  • Calories per Serving: 249
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TOFU TACOS

Ingredients:

  • 2 Tbsp. olive oil

    2 small zucchini, halved lengthwise and cut into 1/4 inch slices (about 2 cups)

    1 cup sliced mushrooms

    2 carrots, coarsely shredded

    1 small onion, cut into 1/4 inch strips

    1 tsp. minced garlic

    1 (6 oz) can tomato paste

    3/4 cup water

    2 tsp. chili powder (or to taste)

    1/2 tsp. hot pepper sauce (or to taste)

    1/4 tsp. ground cumin

    1/4 tsp. freshly ground black pepper (or to taste)

    1 package Morinaga Silken Tofu - Extra Firm, cut into 1/2 inch cubes (about 2 cups)

    3 plum tomatoes, cut into 1/4 inch cubes (about 1 cup)

    12 taco shells

    orange slices for garnish (optional)

Preparation:

Preheat oven to 350 degrees.

Heat olive oil in large, nonstick skillet over medium-high heat. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.

Meanwhile, combine tomato paste, water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet. Gently stir in the tofu cubes and plum tomatoes.

Reduce heat to low; cover and heat through, about 5 minutes. To serve, spoon about 1/2 cup of mixture into each of the taco shells.

Variation: Along with taco filling, stuff tacos with shredded lettuce and shredded cheddar cheese. In place of taco shells, toast 4 flour tortillas: lightly brush both sides of each tortilla with olive oil and prick the surfaces several places with a fork. Place the tortillas directly on the oven rack in a preheated 400 degree oven; toast until crispy, about 3 minutes on each side. To serve, top the tortillas with layers of lettuce and warm taco filling; sprinkle with shredded cheese.

**The filling can be prepared up to 1 day in advance; cover and refrigerate. Reheat, stirring gently. Assemble tacos just before serving.

Nutrition Information:

Calories (249), Fat (10.7g), Carbohydrates (28.8g), Sodium (136mg), Cholesterol (0mg), Protein (9.4g)

Comments:

Many cooking class students have told me that this has become their favorite weeknight family dinner. The filling can be varied to use the vegetables you have on hand; broccoli florets are one of my favorite additions.

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