Vegetarian Tofu Tacos

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You won't miss the meat in these walnut-stuffed tofu tacos smothered in cheddar and

prep time10 min
total time 60 min
serves 4 - 6

INGREDIENTS

  • 1 ½ cups panko breadcrumbs
  • ¾ cup chopped walnuts
  • ½ Tbsp ground cumin
  • ½ Tbsp oregano
  • ½ Tbsp thyme
  • ½ Tbsp ground black pepper
  • 2 large Spanish onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 poblano pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 lb(s) firm tofu, crumbled
  • ½ cup low-sodium soy sauce
  • 1 cup vegetable juice (preferably V8)
  • ½ cup tomato sauce
  • 1 ½ cups grated Cheddar
  • salsa
  • 8 - 12 hard corn taco shells

DIRECTIONS
1. Preheat oven to 400°F.

2. In the bowl of a food processor, combine panko breadcrumbs, walnuts, cumin,

oregano, thyme, and black pepper. Process until combined and set aside.

3. In a medium pan with 1 tablespoon of canola oil, stir and cook onions, celery,

Poblano peppers, and red pepper for 10-12 minutes, or until softened.

4. Add crumbled tofu, soy sauce, and vegetable juice to the pan and cook for 5

minutes, or until vegetables start to soften.

5. Add dry mixture from food processor and continue cooking and stirring for 4

minutes, or until excess liquid has reduced. Remove pan from heat.

6. Spread mixture onto a lined baking sheet and bake for 15 minutes or until

browned; stir mixture with a wooden spoon and continue baking for an additional 15

minutes, or until dark and crispy.

7. Keep oven hot but remove pan and stir tomato sauce into the tofu mixture.

8. To serve, fill two taco shells per person with the mix; top with grated Cheddar

and place shells in the oven for 3 to 4 minutes, or until cheese has melted.

9. Serve with salsa and hot sauce.



Source: www.foodnetwork.ca

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