Last night was Taco Night at our house.
There was a time when that called for lots of beef, cheese,
chips, and rice but this was not the case last night.
We’re making a conscious effort around here to eat more
high protein, plant based meals so instead, at hubby’s request,
we had Tofu Tacos with sauteed zucchini and tomatoes on the side.
If you haven’t tried cooking with tofu,
I highly recommend this recipe as a good start.
While the texture can be different, the flavor is very
much the same (I think it’s better) than ground beef.
The magic of tofu is that it takes on whatever
flavors you give it. So if you season it like taco meat,
then it will taste like taco meat!
Here’s the recipe with my modifications:
1 (16 oz.) pkg. garden herb or Italian seasoned tofu, crumbled
2 TBSP olive oil
1 clove garlic, minced
1/2 c. chopped onion
2 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 lime, juiced
1/2 c. tomato sauce
1/2 c. chopped fresh cilantro
10 medium taco shells, heated
2 c. shredded lettuce
2 tomatoes, chopped
1 avocado – peeled, pitted and diced
1 c. shredded Cheddar cheese
1/4 c. salsa
1. Over a medium heat fry the tofu, oil, garlic
and onion in a large skillet for 5 minutes.
2. Add the chili powder, paprika, cayenne, cumin,
salt, lime juice and tomato sauce to the skillet and stir.
Cook for 3 minutes.
3. Stir in the cilantro.
4. Spoon the tofu mixture into taco shells.
Top the mixture with lettuce, tomatoes, avocado,
Cheddar cheese and salsa.