Thursday Night Tofu Tacos Recipe

Name: Thursday Night Tofu Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons taco seasoning (or to taste); 3 garlic cloves, minced; ¼ cup sun-dried tomato, finely chopped; 12-¾ cup warm water; hot sauce, to taste; 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); ¼ cup corn (canned, frozen, or fresh-cooked); 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)

Servings: persons

4 teaspoons taco seasoning (or to taste)
3 garlic cloves, minced
¼ cup sun-dried tomato, finely chopped
12-¾ cup warm water
hot sauce, to taste
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)
¼ cup corn (canned, frozen, or fresh-cooked)
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)

1
Combine the sauce ingredients in a small pan.
2
Put over low heat and simmer gently, stirring occasionally, until thickened.
3
Keep warm.
4
Meanwhile, heat olive oil in a large frying pan.
5
Add onions and cook until softened, about 3 minutes.
6
Mash tofu with a fork, then add to frying pan.
7
Stir-fry until tofu is much drier and starts to get a ground meat type of texture (about 10 minutes).
8
Add chopped mushrooms and peppers, cook 5 minutes.
9
Stir in cheese, corn, and sauce; cook until corn is heated and cheese is thoroughly melted.
10
Place a portion of filling in each tortilla; add tomatoes, lettuce, salsa, and any additional toppings.
11
Roll and serve.

774

kcal

Calories

Fat

104

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 18 ingredients. The key ingredients include: 4 teaspoons taco seasoning (or to taste), 3 garlic cloves, minced, ¼ cup sun-dried tomato, finely chopped, 12-¾ cup warm water, and more.

Yes, Thursday Night Tofu Tacos 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.

Thursday Night Tofu Tacos

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