Tofu Tacos
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Tofu Tacos calories by ingredient
Introduction
Simply the best! Don't be frightened by the fat content, most comes from the healthy avocado fat. Simply the best! Don't be frightened by the fat content, most comes from the healthy avocado fat.Number of Servings: 2
Ingredients
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1/2 c. Firm tofu, drained and crumbled
1 Tbs. Olive Oil
1/2 clove garlic, pressed
1/2 c. Onions, chopped
1 c. Red kidney beans
1 tsp Chili powder
1/8 tsp. Paprika
1/8 tsp. Cayenne pepper
1/8 tsp. Ground cumin
1/8 tsp. Salt
1/2 Lemon, juiced
1 Tomato, diced (divided)
1 Tbs. Ketchup
1 tsp. Soy sauce
2 Tbs. Fresh cilantro, chopped
1 tsp. Vinegar
2 Whole Wheat Tortillas
1/2 c. Iceberg Lettuce, chopped
1/4 Avocado
2 Tbs. Plain Nonfat Yogurt
Directions
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.
Member Ratings For This Recipe
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CD4958094
