Thursday Night Tofu Tacos
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
6 tacos
ingredients
-
Sauce
- 4 teaspoons taco seasoning (or to taste)
- 3 garlic cloves, minced
- 1⁄4 cup sun-dried tomato, finely chopped
- 1⁄2 - 3⁄4 cup warm water
- hot sauce, to taste
-
Filling
- 1 -3 teaspoon olive oil
- 1 large onion, chopped
- 1 (275 g) package firm tofu, drained (and optionally pressed)
- 100 g red bell peppers, finely chopped (replace some with fresh jalapenos for more heat)
- 100 g cremini mushrooms, finely chopped
- 60 g monterey jack pepper cheese, in small pieces (can substitute any meltable cheese or veg cheese)
- 1⁄4 cup corn (canned, frozen, or fresh-cooked)
-
Assembly
- 6 small flour tortillas, warmed
- 2 tomatoes, chopped
- 140 g iceberg lettuce, chopped (about 1/4 large head)
- salsa, to taste
- sour cream (optional)
- shredded cheese (optional)
directions
- Combine the sauce ingredients in a small pan. Put over low heat and simmer gently, stirring occasionally, until thickened. Keep warm.
- Meanwhile, heat olive oil in a large frying pan. Add onions and cook until softened, about 3 minutes.
- Mash tofu with a fork, then add to frying pan. Stir-fry until tofu is much drier and starts to get a ground meat type of texture (about 10 minutes).
- Add chopped mushrooms and peppers, cook 5 minutes.
- Stir in cheese, corn, and sauce; cook until corn is heated and cheese is thoroughly melted.
- Place a portion of filling in each tortilla; add tomatoes, lettuce, salsa, and any additional toppings. Roll and serve.
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RECIPE SUBMITTED BY
Kitty Z
Boston, MA