Tacos, tacos everywhere! Wrapped in its own handy carrying case, you see them at street festivals, outdoor concerts or anywhere people are looking for a portable meal. And the wide variety of tacos being made nowadays is going ballistic – breakfast tacos, Greek tacos, grilled fruit tacos – the list is endless.
So I decided to toss my sombrero into the ring and came up with my own version of tofu tacos. The taco “meat” is savory, the grilled peppers and onions are sweet, and the guacamole with jalapeno packs a punch. It’s a flavor fiesta for your taste buds!
For all of you Dr. Fuhrman Eat To Live followers, believe it or not, you can actually eat this on both the weight loss and life plans – just pay attention to the guacamole or tortilla portions.
Ingredients (serves about 8)
arugula (as much as you like)
1 package extra firm tofu – drained
1 red bell pepper – sliced
1 yellow bell pepper – sliced
1 green bell pepper – sliced
1 sweet onion – sliced
1 package gluten-free tortillas (or tortilla of choice)
Tofu Sauce
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. chili powder
½ tsp. cumin
1 tsp. hot smoked paprika
2 tbsp. tomato paste
2 tbsp. Braggs Amino Acids (or soy sauce)
1/3 cup water
Guacamole
2 avocados
1/3 cup chopped cilantro
1 medium jalapeno – seeds and ribs removed
¼ cup fresh lime juice
salt to taste
Directions
1. Pre-heat a non-stick stove-top grill (or use frying pan to sauté peppers and onions). Spray a very light layer of cooking spray (I used coconut oil) over surface. Arrange peppers and onions evenly over surface and cook on medium heat for about 10 minutes, or until desired tenderness.
2. Place all tofu sauce ingredients in a food processor and mix well.
3. Dice tofu into ½ inch cubes and place in a food processor along with tofu sauce. Gently pulse until tofu texture is about the same as ground beef.
4. Place tofu evenly over the surface of a non-stick skillet. Cook on medium for about 5 – 7 minutes until it starts to brown. Then flip it over in sections and brown the other side. The goal is for it to cook and look like hash.
5. Place all guacamole ingredients in food processor and gently pulse until blended to desire chunkiness.
6. Prepare tortillas per package instructions or as desired.
7. Assemble taco ingredients on tortilla, top with guacamole and garnish with cilantro. Serve hot immediately.
Shannon says
These look awesome! From the amazing grill marks on the onion alone I can tell that they’d be delicious 🙂
Shannon recently posted…Curry Quinoa Potato Salad
Amy says
Thanks, Shannon!