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Veggie Tofu Tacos

Diet.Chef's picture
Ingredients
  Crumbled feta cheese 2 Ounce (1/4 Cup)
  Crumbled tofu 1 Cup (16 tbs), excess water squeezed out (Choose Firm One)
  Extra virgin olive oil 1 Teaspoon
  Zucchini 2 Medium, finely chopped
  Red onion 1 Large, diced
  Garlic 1 Clove (5 gm), minced
  Jalapeno chili pepper 1 , seeded and finely chopped (Wear Plastic Gloves When Handling)
  Scallions 4 , minced (White And Green Parts)
  Tomatoes 2 Medium, chopped
  Canned sweet corn kernels 15 Ounce, drained (1 Can)
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Freshly ground black pepper 1⁄4 Teaspoon
  Taco shells 12
  Shredded lettuce 3 Cup (48 tbs)
  Salsa 3⁄4 Cup (12 tbs)
Directions

In a small bowl, combine the cheese and tofu.
Set aside.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the zucchini, onion, garlic, and chile pepper and cook, stirring occasionally, for 5 minutes.
Add the scallions, tomatoes, and corn.
Cook, stirring occasionally, for 3 minutes, or until the vegetables are cooked through.
Remove from the heat.
Stir in the cilantro and black pepper.
Drain the mixture in a sieve.
Stir in the lettuce and salsa.
Evenly divide the vegetable mixture and cheese mixture among the taco shells.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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