Tex-Mex Tofu Tacos
This protein-packed veggie tacos are loaded with crumbled tofu and tossed in Tex-Mex paste. Juicy tomatoes, velvety avocado crema and salty cheddar cheese complete the tortillas for a taco night you won't soon forget!
Ingredients
- 1 piece Tofu
- 3 tbsp Guacamole
- 95 g Tomato
- ½ cup Cheddar Cheese shredded
- 1 tbsp Tex-Mex Paste
- 6 piece Flour Tortillas
- 1 tbsp Enchilada Spice Blend
- 1 piece Lime
- 28 g Spring Mix
- 3 tbsp Sour Cream
Instructions
- Before starting, wash and dry all produce. Pat tofu dry with paper towels.Crumble into pea-sized pieces into a medium bowl.Season with Tex-Mex paste, Enchilada Spice Blend, salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring often, until golden-brown all over, 7-10 min.Season with 1/4 tsp (1/2 tsp) salt. Remove from heat.
- Meanwhile, zest, then juice lime.Cut tomato into 1/4-inch pieces.Combine guacamole, sour cream, 1/2 tbsp (1 tbsp) lime juice and lime zest in a small bowl. Set aside.
- Add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine. Set aside.
- Wrap tortillas in paper towels. Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Divide Tex-Mex tofu between tortillas. Sprinkle with cheese. Dollop avocado crema over top.Top with some salad.