A tasty alternative to beef tacos, this vegetarian variation flavors tofu with Mexican seasonings such as cayenne, chili powder and paprika and all the traditional fixings for Mexican fare with vegetarian flair.
1 (16 ounce) package garden herb tofu, crumbled or
plain firm tofu
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 lime, juiced
1/2 cup tomato sauce
1/4 cup chopped fresh cilantro
10 medium taco shells, heated
2 cups shredded lettuce
2 tomatoes, chopped
1 avocado- peeled, pitted and diced (or makeguacamole)
Combine the tofu, chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce in a bowl. Refrigerate for 15-20 mins.
Over a medium heat fry the tofu mixture, oil, garlic
and onion in a large skillet for 5 minutes. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
Spoon the tofu mixture into taco shells. Top the mixture with lettuce, chopped tomatoes, avocado, and salsa.
Servings per Recipe: 8 Amount Per Serving calories:284cal
total fat:19.1g cholesterol:15mg sodium:376mg carbohydrates:21g