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Tacos with Mushrooms and Tofu

An unusual and delicious low-fat snack.

Recipe for Tacos with Mushrooms and Tofu, contributed by Moira Adams

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
  • 3/4 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.

See also:

Recipe for Tacos with Mushrooms and Tofu (March 2003)

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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.

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