Southern Tofu Taco Salad Recipe Video
Ingredients
| Tvp | 1⁄2 Cup (8 tbs) (Textured Vegetable Protein, Soaked In Water) | |
| Frozen tofu | 1⁄2 (Thawed) | |
| Frozen corn | 1 Cup (16 tbs) (Rinsed To Remove Ice) | |
| Garlic | 3 Clove (15 gm), minced | |
| Yellow onion | 1⁄2 Small | |
| Cilantro leaves | 1⁄4 Cup (4 tbs) | |
| Olive oil | 1 Tablespoon | |
| Red chilies | 1⁄8 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Chili powder | 1⁄2 Teaspoon | |
| Canned crushed tomatoes | 1 Cup (16 tbs) | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1268 Calories from Fat 346
% Daily Value*
Total Fat 37 g57.7%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 776.9 mg32.4%
Total Carbohydrates 121 g40.3%
Dietary Fiber 38.8 g155.1%
Sugars 25.4 g
Protein 80 g160.7%
Vitamin A 72% Vitamin C 57.6%
Calcium 73.3% Iron 111.6%
*Based on a 2000 Calorie diet
Directions
1. Sauté in olive oil the garlic, onion, spices and tofu on a medium heat for 5 minutes allowing the tofu to brown.
2. Add the TVP, corn and cilantro leaves and continue to sauté for an additional 5 minutes.
3. Add crushed tomato and salt to taste.
4. Simmer for 5 minutes to allow excess moisture to cook off, stirring occasionally.
5. Remove from heat and let it cool.
SERVING
6. Serve while hot.
Editors Review
Southern Tofu Taco Salad is a blessing in disguise for the vegetarians. See how Ed makes this scrumptious dish that can double up as a filling for good ol' tacos as well. Now, who said life is not abundant, eh? Watch and learn how to make this from this dish video. Bon Appétit!Chef
