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Tofu Tacos With Pineapple Salsa

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  Reduced-sodium soy sauce 45 Milliliter (3 Tablespoons)
  Honey 30 Milliliter (2 Tablespoons)
  Basil oil/Purchased basil oil / 1 tablespoon/15 ml vegetable oil plus 1/2 teaspoon dried basil 15 Milliliter (1 Tablespoon)
  Hot chili oil/Purchased hot chili oil 1 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Firm tofu 12 Ounce, rinsed, drained, and cut into 1/2-inch cubes (340 Gram)
  Diced fresh pineapple/Diced canned pineapple 155 Gram (1 Cup)
  Peeled shredded jicama 65 Gram, shredded (1/2 Cup)
  Grated lime peel 1 Teaspoon
  Lime juice 45 Milliliter (3 Tablespoons)
  Minced fresh basil 2 Tablespoon
  Low fat flour tortillas 4 (Each 7 To 9 Inches In Diameter)
  Red bell pepper 8 Ounce, seeded and finely chopped (230 Gram, 1 Large Sized)
  Onion 1 Large, finely chopped
  Frozen corn kernels 10 Ounce, thawed and drained (1 Package, 285 Gram)

1. In a medium-size bowl, stir together soy sauce, honey, Basil Oil, Hot Chile Oil, and garlic. Add tofu and stir gently to coat. Set aside; stir occasionally to blend.
2. To prepare pineapple salsa, in a large bowl, mix pineapple, jicama, lime peel, lime juice, and basil; set aside.
3. Brush tortillas lightly with hot water; then stack tortillas, wrap in foil, and heat in a 350°F (175°C) oven until warm (10 to 12 minutes).
4. Meanwhile, in a wide nonstick frying pan or wok, combine tofu (and any marinade), bell pepper, and onion. Stir-fry gently over medium-high heat until tofu is browned (about 15 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Add corn and stir-fry until heated through.
5. Top tortillas equally with tofu mixture and pineapple salsa; roll up to enclose

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Tofu Tacos With Pineapple Salsa Recipe