Easy Tofu Tacos

• servings: 8 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 tablespoons olive oil

1 medium onion, (diced)

3 garlic cloves, (minced)

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon ancho chili powder

1/2 teaspoon ground black pepper

1 (14 ounce or 400 gram) package extra firm tofu, frozen and thawed

1 bell pepper (any color — I prefer red), (diced)

1/4 cup tomato sauce

2 tablespoons soy sauce

2 tablespoons hot sauce of choice, (or to taste)

Salt, (to taste)

8 corn tortillas, (warmed in a lightly oiled skillet (or premade taco shells, or small flour tortillas)

Toppings of choice

Directions

Heat the oil in large skillet over medium-high heat. Add onion and cook it until soft and translucent, stirring occasionally, about 5 minutes.

Stir in the garlic, cumin, paprika, ancho chile powder, and black pepper. Cook everything together for about 1 minute, until the mixture becomes very fragrant.

Crumble the tofu into the skillet, keeping it as chunky as you like. Stir to coat the tofu in spices. Cook everything for about 2 minutes, or until the tofu begins to brown. Be careful, as tofu that's been frozen tends to burn quicker.

Stir in the bell pepper and cook it with the tofu for about 2 minutes, until it just begins to become tender.

Stir in the tomato sauce, soy sauce, and hot sauce.

Continue to cook the mixture, stirring occasionally, just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.

Take the skillet off of the burner and season the mixture with salt to taste. Adjust any other seasonings to your liking.

Divide the mixture into tortillas or taco shells and top with toppings of choice.

Nutrition

• Serving Size: 1 taco
• Calories: 139 kcal
• Total Fat: 6.6 g
• Saturated Fat: 1.1 g
• Sodium: 285 mg
• Total Carbohydrate: 15.9 g
• Dietary Fiber: 3 g
• Total Sugars: 2.4 g
• Protein: 6.4 g