Soft Tacos With Scrambled Tofu and Tomatoes Recipe

Name: Soft Tacos With Scrambled Tofu and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14-ounce can tomatoes, drained; 2 large garlic cloves, coarsely chopped; 1 serrano or jalapeno chile, seeded if desired and chopped (more if you like things really hot); 1 tablespoon canola oil; 1 small or 1/2 medium onion, chopped; 1 teaspoon lightly toasted cumin seeds, ground; Salt to taste; 1 12-ounce box medium or firm silken tofu, drained; Soy sauce to taste; 1/4 cup chopped cilantro; 8 corn tortillas; Salsa

Servings: persons

1 14-ounce can tomatoes, drained
2 large garlic cloves, coarsely chopped
1 serrano or jalapeno chile, seeded if desired and chopped (more if you like things really hot)
1 tablespoon canola oil
1 small or 1/2 medium onion, chopped
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
1 12-ounce box medium or firm silken tofu, drained
Soy sauce to taste
1/4 cup chopped cilantro
8 corn tortillas
Salsa

1
Combine the tomatoes, garlic and chile in a blender, and blend until smooth.
2
Heat the oil in a large nonstick skillet over medium heat, and add the onion.
3
Cook, stirring, until tender, about five minutes.
4
Increase the heat to medium-high, and add the cumin.
5
Stir together, and when the pan is quite hot, pour in the blended tomato mixture.
6
It should sizzle.
7
Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan.
8
Add salt to taste.
9
Add the tofu to the pan, and mash it into the sauce using the back of your spoon.
10
Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu.
11
Stir in the cilantro.
12
Taste and adjust seasonings.
13
Heat the tortillas and place two on each plate.
14
Top with the tofu mixture and serve, passing salsa on the side.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 14-ounce can tomatoes, drained, 2 large garlic cloves, coarsely chopped, 1 serrano or jalapeno chile, seeded if desired and chopped (more if you like things really hot), 1 tablespoon canola oil, and more.

Yes, Soft Tacos With Scrambled Tofu and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft Tacos With Scrambled Tofu and Tomatoes

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