Soft Tacos With Scrambled Tofu and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 14-ounce can tomatoes, drained2 large garlic cloves, coarsely chopped1 serrano or jalapeño chile, seeded if desired and chopped (more if you like things really hot)1 tablespoon canola oil1 small or 1/2 medium onion, chopped1 teaspoon lightly toasted cumin seeds, groundSalt to taste1 12-ounce box medium or firm silken tofu, drainedSoy sauce to taste1/4 cup chopped cilantro8 flour tortillas (6")
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.
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.
Nutritional Info 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
Member Reviews