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Veggie Tofu Tacos Recipe
|Crumbled feta cheese||2 Ounce (1/4 Cup)|
|Crumbled tofu||1 Cup (16 tbs), excess water squeezed out (Choose Firm One)|
|Extra virgin olive oil||1 Teaspoon|
|Zucchini||2 Medium, finely chopped|
|Red onion||1 Large, diced|
|Garlic||1 Clove (5 gm), minced|
|Jalapeno chili pepper||1 , seeded and finely chopped (Wear Plastic Gloves When Handling)|
|Scallions||4 , minced (White And Green Parts)|
|Tomatoes||2 Medium, chopped|
|Canned sweet corn kernels||15 Ounce, drained (1 Can)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Shredded lettuce||3 Cup (48 tbs)|
|Salsa||3⁄4 Cup (12 tbs)|
Calories 971 Calories from Fat 278
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 8.4 g42.1%
Trans Fat 3.7 g
Cholesterol 25.2 mg
Sodium 1769.3 mg73.7%
Total Carbohydrates 147 g48.9%
Dietary Fiber 20.1 g80.5%
Sugars 43.7 g
Protein 32 g64.2%
Vitamin A 594.3% Vitamin C 246.5%
Calcium 55.9% Iron 47.4%
*Based on a 2000 Calorie diet
Heat the oil in a large nonstick skillet over medium-high heat.
Add the zucchini, onion, garlic, and chile pepper and cook, stirring occasionally, for 5 minutes.
Add the scallions, tomatoes, and corn.
Cook, stirring occasionally, for 3 minutes, or until the vegetables are cooked through.
Remove from the heat.
Stir in the cilantro and black pepper.
Drain the mixture in a sieve.
Stir in the lettuce and salsa.
Evenly divide the vegetable mixture and cheese mixture among the taco shells.