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)
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