Tacos with Mushrooms and Tofu
An unusual and delicious low-fat snack.
Vegetarian; can be made vegan. Hands-on time: 12 mins. Total time: 12 mins.
Contributed by (March 2003).
This unusual way of filling tacos will appeal to anyone looking for a meat-free version of the popular Mexican snack. It is easy to prepare - and quite delicious.
- 1 pack taco shells (6 - 8 shells) (check the label to make sure they don't contain animal fats)
- Oil for frying
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 - 6 medium mushrooms, sliced
- ¾ cup (6 oz, 175 g) mashed tofu
- ¼ tsp. chili powder or a hot chili sauce
- A few lettuce leaves, shredded
- 4 - 6 tbsp. sour cream or plain yogurt (optional; for vegan version, use soya yogurt)
Optionally, warm the taco shells in a low oven while you are preparing the filling.
Lightly fry the onion in the oil for a few minutes, add the bell pepper, and cook until both are soft. Add the mushrooms, tofu and chili. Cook for a few minutes more.
Place a little of the shredded lettuce in the bottom of each taco shell. Divide the filling between the shells, and garnish with the sour cream or yogurt.
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Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.