Tofu Tacos I

Name: Tofu Tacos I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 avocado - peeled, pitted and diced; 0 teaspoons cayenne pepper; 2 teaspoons chili powder; 59 milliliters chopped fresh cilantro; 1 clove garlic, minced; 0 teaspoons ground cumin; 1 lime, juiced; 473 milliliters shredded lettuce; 118 milliliters chopped onion; 0 teaspoons paprika; 59 milliliters salsa; 0 teaspoons salt; 237 milliliters shredded Cheddar cheese; 10 mediums taco shells, heated; 454 grams package garden herb tofu, crumbled; 118 milliliters tomato sauce; 2 tomatoes, chopped; 2 Tbsps vegetable oil

The recipe Tofu Tacos I is ready in about 45 minutes and is definitely a spectacular gluten free option for lovers of Mexican food. This recipe serves 8. One portion of this dish contains around 10g of protein, 17g of fat, and a total of 255 calories. A mixture of onion, cheddar cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes.

Ingredients you will need

Garlic

Onion

Tofu

Cooking Oil

Equipment you will use

Frying Pan

Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.

Ingredients you will need

Ground Cayenne Pepper

Tomato Sauce

Lime Juice

Cilantro

Paprika

Cumin

Salt

Equipment you will use

Frying Pan

Bowl

Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.

Ingredients you will need

Cheddar Cheese

Taco Shells

Tomato

Avocado

Lettuce

Salsa

Tofu

Equipment

Frying Pan

Bowl

Ingredients

Servings:

avocado - peeled, pitted and diced 0teaspoons

cayenne pepper 2teaspoons

chili powder 59milliliters

chopped fresh cilantro 1clove

garlic, minced 0teaspoons

ground cumin 1

lime, juiced 473milliliters

shredded lettuce 118milliliters

chopped onion 0teaspoons

paprika 59milliliters

salsa 0teaspoons

salt 237milliliters

shredded Cheddar cheese 10mediums

taco shells, heated 454grams

package garden herb tofu, crumbled 118milliliters

tomato sauce 2

tomatoes, chopped 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.