Ease of Preparation: Easy
Preparation Time: 10-15 min
Cook Time: 15 min
Servings: 4
Recipe By: Kate Geagan
From: Go Green Get Lean
Used with permission of Rodale
Other Vegetarian Main Dishes
Other Mexican
Other Vegetarian Main Dishes
Other Mexican
Spicy Tofu Tacos
These can absolutely be made as "not so spicy tofu tacos" if that's how you prefer them -- just tone down the amount of pepper and chili powder you use. In summer, load with chopped local tomatoes and other fixings from your farmers' market.
Ingredients
1 tablespoon canola oil
16 ounces extra-firm tofu, crumbled
2 cloves garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1 to 2 teaspoons fresh lime juice
1/2 cup stewed tomatoes
1 cup steamed brown rice
1/4 cup chopped cilantro
8 all-natural whole wheat soft taco shells, warmed
2 cups chopped local lettuce
1 bunch scallions, chopped
1/2 cup jarred local or regional salsa
1/2 cup chopped ripe olives
1/4 cup local sharp cheese, shredded
16 ounces extra-firm tofu, crumbled
2 cloves garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1 to 2 teaspoons fresh lime juice
1/2 cup stewed tomatoes
1 cup steamed brown rice
1/4 cup chopped cilantro
8 all-natural whole wheat soft taco shells, warmed
2 cups chopped local lettuce
1 bunch scallions, chopped
1/2 cup jarred local or regional salsa
1/2 cup chopped ripe olives
1/4 cup local sharp cheese, shredded
Directions
Warm the oil in a large saucepan over medium heat. Add the tofu, garlic, and onion and cook until the onions are soft, about 5 to 6 minutes. Add the chili powder, paprika, red pepper, cumin, salt, lime juice, and tomatoes to the skillet and stir. Cook for 3 minutes. Stir in the rice and cilantro.
Spoon 1/2 cup of the tofu mixture into each taco shell. Top each taco with unlimited lettuce and scallions, 1 tablespoon salsa, 1 tablespoon olives, and 1 1/2 teaspoons cheese.
Spoon 1/2 cup of the tofu mixture into each taco shell. Top each taco with unlimited lettuce and scallions, 1 tablespoon salsa, 1 tablespoon olives, and 1 1/2 teaspoons cheese.
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