Tofu Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 c. Firm tofu, drained and crumbled1 Tbs. Olive Oil1/2 clove garlic, pressed1/2 c. Onions, chopped 1 c. Red kidney beans1 tsp Chili powder1/8 tsp. Paprika1/8 tsp. Cayenne pepper1/8 tsp. Ground cumin 1/8 tsp. Salt1/2 Lemon, juiced1 Tomato, diced (divided)1 Tbs. Ketchup1 tsp. Soy sauce 2 Tbs. Fresh cilantro, chopped1 tsp. Vinegar 2 Whole Wheat Tortillas1/2 c. Iceberg Lettuce, chopped1/4 Avocado 2 Tbs. Plain Nonfat Yogurt
1. Over a medium heat, fry the tofu, garlic and onion in the oil in a large skillet until golden brown.
2. Add the kidney beans, dry spices, lemon juice, vinegar, soy sauce, ketchup, and half the tomato to the skillet and stir. Cook for 3 minutes.
3. Stir in the cilantro.
4. Serve the tofu mixture in whole wheat tortillas, topped with avocado, tomato, lettuce, and yogurt.
Makes 2 servings.
Suggestion: I usually create a large batch of the dry spices to keep on hand. Just quadruple the dry spices and store in an air tight jar. For this recipe, I then use 1.5-2 tsp. of the taco spices mixture.
Number of Servings: 2
Recipe submitted by SparkPeople user TRAVELING2.
2. Add the kidney beans, dry spices, lemon juice, vinegar, soy sauce, ketchup, and half the tomato to the skillet and stir. Cook for 3 minutes.
3. Stir in the cilantro.
4. Serve the tofu mixture in whole wheat tortillas, topped with avocado, tomato, lettuce, and yogurt.
Makes 2 servings.
Suggestion: I usually create a large batch of the dry spices to keep on hand. Just quadruple the dry spices and store in an air tight jar. For this recipe, I then use 1.5-2 tsp. of the taco spices mixture.
Number of Servings: 2
Recipe submitted by SparkPeople user TRAVELING2.
Nutritional Info Amount Per Serving
- Calories: 489.6
- Total Fat: 20.1 g
- Cholesterol: 0.2 mg
- Sodium: 1,233.0 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 16.2 g
- Protein: 22.9 g
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