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