Tofu Tacos

About the Recipe

Ingredients

Makes 6 Servings

small onion, chopped (1)
small bell pepper, seeded and cut into cubes (optional) (1/2)
firm tofu, crumbled (8.8 oz (249 g))
chili powder (3 tsp (15 mL))
nutritional yeast (optional) (1 tbsp (15 mL))
garlic powder (1 tsp (5 mL))
ground cumin (1/4 tsp (1.2 mL))
dried oregano (1/4 tsp (1.2 mL))
reduced-sodium soy sauce (1 tbsp (15 mL))
corn tortillas (6)
romaine lettuce, chopped (1 head)
green onions, chopped (2)
tomato, diced (1/2 c (76 g))
salsa (1/3 c (86 mL))
avocado, sliced (optional) (1/2)

Directions

1. Heat 1/4 c (60 mL) water (or low-sodium vegetable stock) in a nonstick pan. Add the onion and bell pepper and cook over high heat, stirring often, between 2 and 3 minutes.

   
   
   

2. Add tofu, chili powder, nutritional yeast (if using), garlic powder, cumin, oregano, and soy sauce. Reduce heat to medium and cook for 3 minutes, stirring often.

   
   
   

3. Heat a tortilla in a dry heavy pan, turning it from side to side until it is soft and flexible.

   
   
   

4. Place a small amount of tofu mixture in the center, then fold the tortilla in half and remove from heat.

   
   
   

5. Garnish with lettuce, green onions, tomato, salsa, and avocado, if using. Repeat with each remaining tortilla.

   
   
   

Nutrition Facts