Tofu Tacos

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Tofu Tacos

Serves: 12 tacos, 2 tacos per serving

 

Measures Translation Table

 

Ingredients:

2 Tbsp. olive oil

2 small zucchini, halved lengthwise and cut into 1/4 "

slices (about 2 cups)

1 cups sliced mushrooms

2 carrots, coarsely shredded

1 small onion, cut into 1/4 " strips

1 tsp. minced garlic

6-oz. can of 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 pkg. Mori-Nu® Silken Tofu Extra Firm, cut into 1/2 "

cubes (about 2 cups)

3 plum tomatoes, cut into 1/2 " cubes (about 1 cup)

12 taco shells

Optional: orange slices for garnish.

 

 

 

Instructions:

1. Preheat oven to 350°.

2. Heat olive oil in large, nonstick skillet over

medium-high heat.

3. Add the zucchini, mushrooms, carrots, onion and

garlic. Cook, stirring occasionally, until vegetables

are tender but not browned, about 5 minutes.

4. Meanwhile, combine tomato paste, water, chili

powder, hot pepper sauce, cumin and pepper in a small

bowl; add the mixture to the skillet.

5. Gently stir in the tofu cubes and plum tomatoes.

Reduce heat to low; cover and heat through, about 5

minutes.

6. To serve, spoon about 1/2 cup of mixture into

each of the taco shells.

 

 

 

 

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