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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.7
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 351.6 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.5 g

View full nutritional breakdown of Soft Tacos With Scrambled Tofu and Tomatoes calories by ingredient
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Soft Tacos With Scrambled Tofu and Tomatoes

Submitted by: 17REASONS
Soft Tacos With Scrambled Tofu and Tomatoes

Introduction

Originally this was a breakfast recipe, however I like to make it for dinner. Serve with a side of rice, refried beans, and avocado or salsa if desired. Originally this was a breakfast recipe, however I like to make it for dinner. Serve with a side of rice, refried beans, and avocado or salsa if desired.
Number of Servings: 8

Ingredients

    1 14-ounce can tomatoes, drained
    2 large garlic cloves, coarsely chopped
    1 serrano or jalapeño chile, seeded if desired and chopped (more if you like things really hot)
    1 tablespoon canola oil
    1 small or 1/2 medium onion, chopped
    1 teaspoon lightly toasted cumin seeds, ground
    Salt to taste
    1 12-ounce box medium or firm silken tofu, drained
    Soy sauce to taste
    1/4 cup chopped cilantro
    8 flour tortillas (6")

Directions

1. Combine the tomatoes, garlic and chile in a blender, and blend until smooth.

2. Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.

3. Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.

4. Heat the tortillas and place one on each plate. Top with the tofu mixture and serve, passing salsa on the side.

Yield: Makes 8 tacos

Advance preparation: Unlike scrambled eggs, scrambled tofu keeps well for a couple of days. You can reheat it — I even like to eat this dish cold for a quick lunch.

Serving Size: Makes 8 soft tacos

Number of Servings: 8

Recipe submitted by SparkPeople user 17REASONS.






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