Tofu Mushroom Tacos
Ingredients
Tofu Mushroom Taco Filling
-
8
ounces
extra firm tofu
-
1
teaspoon
extra virgin olive oil
-
1½
cups
finely chopped mushrooms
-
2
pieces
green onions
-
1
medium clove
garlic
-
2
tablespoons
prepared salsa
-
1
teaspoon
taco seasoning
-
1
teaspoon
reduced sodium gluten-free soy sauce
Taco Fillings
-
1
15-ounce can
black beans
-
2
cups
packed leafy greens
-
2
medium
tomatoes
-
1
medium
avocado
-
8
6-inch
corn tortillas
-
1
cup
shredded plant-based cheese
-
½
cup
plant-based sour cream
Instructions
- Shred the tofu using a grater or food processor.
- Heat olive oil in a skillet and sauté the tofu, mushrooms, green onions, and garlic for 2 minutes.
- Add salsa, taco seasoning, and soy sauce, and sauté for an additional 5 to 7 minutes until mushrooms are tender.
- Warm the black beans until heated through.
- Arrange greens, tomatoes, and avocado on a platter.
- Warm the tortillas in the microwave or skillet for 30 seconds.
- Assemble the tacos by filling each tortilla with the tofu-mushroom mixture, black beans, greens, tomatoes, avocado, cheese, sour cream, and salsa.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
211
Total fat
6g
Total carbohydrates
31g
Total protein
11g
Sodium
173mg
Cholesterol
0mg
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