Tofu provides the protein for these spicy vegetarian tacos.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan cook the potato and carrots, covered, in a small amount of boiling water until just tender, about 7 to 8 minutes; drain and set aside. If desired, heat taco shells according to package directions.

    Advertisement
Instructions Checklist
  • Meanwhile, in a large skillet heat oil; cook and stir onion and garlic in hot oil over medium-high heat for 2 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Add zucchini and corn; cook and stir 3 minutes more. Add chili powder, salt, and pepper. Cook and stir for 1 minute more. Add potato-carrot mixture and tofu. Stir gently to heat through.

Instructions Checklist
  • Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion, sour cream, and avocados. Makes 6 servings.

Nutrition Facts

315 calories; 16 g total fat; 5 g saturated fat; 20 mg cholesterol; 438 mg sodium. 34 g carbohydrates; 3 g fiber; 11 g protein; 659 RE vitamin a; 7 mg vitamin c; 172 mg calcium; 3 mg iron;

Reviews