Tofu provides the protein for these spicy vegetarian tacos.

Source: Better Homes and Gardens

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Recipe Summary

cook:
13 mins
total:
13 mins
Servings:
6
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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.

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

  • 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.

  • 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; fat 16g; cholesterol 20mg; saturated fat 5g; carbohydrates 34g; insoluble fiber 3g; protein 11g; vitamin a 659.3RE; vitamin c 7.1mg; sodium 438mg; calcium 171.6mg; iron 2.5mg.
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