Tomatillo Tofu Tacos
Servings
2Serving size
3 tacosThis recipe can be multiplied or divided by 2 and makes great leftovers hot or cold.
Ingredients
| 2 tsp. Olive oil |
| 1 pepper Poblano Pepper (seeded and diced) |
| 4 medium Tomatillos, raw (diced) |
| 4 medium (4-1/8 inch long) Green onions (sliced crosswise; keep white and green parts separate) |
| 1/8 tsp. Salt |
| 1/2 tsp. Chili powder |
| 1 tsp.. Smoked paprika |
| 6 ounces Extra firm tofu (cut into 1/4 inch dice) |
| 6 medium (approx 5 inch dia) Taco shells |
| 2 ounce Reduced fat cheddar cheese (grated) |
| 6 leaf outer Romaine lettuce (sliced) |
| 12 cherry Grape or cherry tomatoes (quartered lengthwise) |
Instructions
Add the diced poblano and cook for about 5 minutes. Toss frequently.
Add the tomatillos, stir, cover, and cook for about 15 minutes. Toss frequently.
Add the white part of the green onions, salt, pepper, chili powder, paprika and tofu.
Cook for about 5 minutes. Toss frequently.
Add the green part of the green onion and toss. Let cook for about two minutes.
When ready to serve, place the cheese inside the taco shells.
Top with the tofu mixture and the lettuce and tomato and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
OK, so most folks don’t like tofu, but it’s a great vehicle – just like chicken or fish or pork. The problem is that people have tofu that hasn’t been cooked or spiced well, and having plain chicken or scrambled eggs without seasoning is just as bland.
The tomatillos in this give the tacos a nice bright vinegary flavor, which balances well with the smokiness of the paprika and the sharp cheddar cheese.
If you want a spicier version, replace the smoked paprika with regular paprika and a bit of cayenne pepper.