Veggie Tofu Tacos Recipe
Ingredients
| Feta cheese | 1/4 Cup (16 tbs), crumbled | |
| 1 cup crumbled firm tofu, excess water squeezed out | ||
| Extra virgin olive oil | 1 Teaspoon | |
| Zucchini | 2 Medium, finely chopped | |
| Red onion | 1 Large, diced | |
| Garlic | 1 Clove (5gm), minced | |
| Jalapeno pepper | 1 To taste, finely chopped | |
| 4 scallions, white and green parts, minced | ||
| Tomatoes | 2 Medium, chopped | |
| Corn kernels | 1 Can (10oz), drained | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Ground black pepper | 1/4 Teaspoon | |
| 12 taco shells | ||
| Lettuce | 3 Cup (16 tbs), shredded | |
| Salsa | 3/4 Cup (16 tbs) | |
Directions
In a small bowl, combine the cheese and tofu.
Set aside.
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.
Set aside.
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.
Chef
