Tofu Tacos

Jul 17, 2012 @ 5:25 PM
Posted by JL Fields, Special Contributor

Nutrition

Cal/Serving: 389
Daily Value: 19%
Servings: 2

Balanced, High-Fiber
Vegetarian, Sugar-Conscious

Fat	14g	22%
Saturated	2g	10%
Carbs	47g	16%
Fiber	8g	32%
Sugars	2g	0%
Protein	18g	37%
Sodium	452mg	19%
Calcium	638mg	64%
Magnesium	119mg	30%
Potassium	447mg	13%
Iron	4mg	20%
Zinc	3mg	17%
Vitamin A	420IU	8%
Vitamin C	3mg	5%
Thiamin (B1)	0mg	14%
Riboflavin (B2)	0mg	9%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	17%
Folic Acid (B9)	32µg	8%
Vitamin E	0mg	1%
Vitamin K	1µg	2%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	6g	0%

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Tofu Tacos

You'll barely know that there's tofu in this recipe due to the flavorful and bold marinade, making this a satisfying and fulfilling taco dish for any vegan or vegetarian.

INGREDIENTS

1/2 block extra-firm tofu, pressed and drained
2 teaspoons avocado oil, or oil of your choice, plus more for frying
1/4 cup red wine
1/8 cup diced shallots
1 clove garlic
1 teaspoon Sriracha sauce
2 white corn tortillas
3 handfuls baby spinach
2 dollops of vegan sour cream, preferably Tofutti
Sea salt and pepper, to taste

DIRECTIONS

Preheat oven to 400 degrees.

Slice the tofu into 4 pieces and place in a shallow dish. In a small bowl, whisk together 1 teaspoon of the avocado oil, red wine, shallots, garlic, Sriracha, salt, and pepper. Pour the marinade over the tofu and let sit for 30 minutes.

Bake the tofu pieces for 30 minutes in the oven, flipping them over halfway through. During the final 15 minutes of baking the tofu, heat a dash of avocado oil in a skillet to medium-high and fry the tortillas for 1 minute on each side. Remove from the pan and fold into a taco shape.

While the tortillas are cooling, toss the baby spinach in the hot skillet. Reduce the heat to low and cover until the spinach is wilted, about 2-3 minutes.
Remove the tofu from the oven and slice into thin strips. Layer the spinach, tofu, and dollop of sour cream into the tortillas and serve.