Vegetarian Tacos

Jim came across these handy tofu packages that have inspired me to experiment in the kitchen.

I have always purchased tofu in a tub of water but these are in tidy boxes with no refrigeration required!

I have made a couple of things with them, but they weren't home runs. However, these tacos came out quite amazing! 

The "meat" is a combo of crumbled tofu and portabello mushrooms.

I used the following:

(1) 12.3 ounce package of tofu crumbled (any texture of tofu should work fine)
6 ounces of portabello mushrooms chopped into bite size pieces
1 green bell pepper
4 tablespoons vegetable oil
4 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup tomato sauce
1 can diced tomatoes (I use canned since most of the time the fresh tomatoes lack flavor in the grocery store)

• avocado, shredded lettuce and shredded cheddar cheese for garnishing
• 12 taco shells (my shells are funny looking flat ones but they were the only ones without strange ingredients listed in them)

Directions:
Heat the oil then add the tofu, mushrooms and pepper cooking over medium heat for 5 minutes.

Add the spices, tomato sauce and diced tomatoes. Cook for another 3 minutes. That's it!

Then scoop the filling in the taco shells and top with avocado, lettuce and cheese.

Those who have been following me a long time know I leave out onions and garlic due to tummy issues but they would be amazing additions!

Thank you for stopping by! Wishing you a creative week ahead. ~Val