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Tofu Soft Tacos with Onion and Bell Pepper


Tofu soft tacos with onion and bell pepper.  We added some of the sauteed veggies and a little tomato to the rice.

Tofu soft tacos with onion and bell pepper. We added some of the sauteed veggies and a little tomato to the rice.

 

These vegan (vegetarian with optional cheese) soft tacos are super healthy, and you won’t believe how good they taste!

Ingredients – Taco filling

Ingredients – Veggies

  • 1 medium yellow onion
  • 2 medium bell peppers (any color)
  • 2 tablespoons olive oil

Ingredients – Wraps

  • Soft wraps of choice (we used multi-grain)
  • Fresh tomato, diced
  • Fresh cilantro, chopped
  • Chipotle Cholula or other hot sauce
  • Optional: shredded cheese, shredded lettuce, sour cream or Greek yogurt, guacamole

 

Instructions – Taco filling

  • Preheat the oven to 350 degrees.
  • Mix first six ingredients in a large bowl and set aside.
  • Line a baking sheet with aluminum foil, spread olive oil to evenly coat foil.
  • Drain water from tofu block, wrap in paper towels and gently press using a frying pan to remove water.
  • Unwrap tofu and crumble into small bits.
  • Add tofu crumbles to mixing bowl and toss well with the liquid.
  • Place tofu mixture in a single layer on the oiled baking sheet.
  • Bake for 20 minutes, remove and stir, bake for an additional 20 minutes or until tofu is crispy.

While the filling is baking in the oven, prepare the veggies:

Instructions – Veggies

  • Cut onion and bell pepper into thin slices.
  • Heat olive oil in skillet over medium heat.
  • Saute veggies in olive oil until onions and peppers start to brown.

Spoon taco filling into warm soft wraps, and place sauteed veggies on top of filling. Add cilantro, fresh tomato and a little more hot sauce, if desired. Add any, or all, optional ingredients to taste, or just use your imagination.

Notes

Yield: 4 tacos (serves 2). Excellent with rice. If you have extra sauteed veggies, toss those in with the rice.

You'll love these!

You’ll love these!

 

Coming soon

Recipe submitted by John Stone

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