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Tofu Mushroom Tacos

Tofu Mushroom Tacos

Ingredients

  • 8 ounces extra firm tofu, drained
  • 1 teaspoon extra virgin olive oil
  • 1 1/2 cups mushrooms, finely chopped
  • 2 green onions, diced
  • 1 clove garlic, minced
  • 2 tablespoons prepared salsa
  • 1 teaspoon taco seasoning
  • 1 teaspoon soy sauce
  • 1 15 ounce can (1 3/4 cup) black beans, rinsed, and drained
  • 2 cups leafy greens
  • 2 tomatoes, diced
  • 1 avocado, sliced into 8 pieces
  • 8 small (6-inch) whole grain tortillas
  • 1 cup plant-based cheese, shredded (optional)
  • 1/2 cup prepared salsa

Directions

  1. Shred drained tofu with a grater.
  2. Heat olive oil in a large skillet and add tofu, mushrooms, garlic, salsa, taco seasoning and soy sauce. Saute for about 5 minutes, until mushrooms are tender.
  3. Meanwhile, heat black beans (in the microwave or over the stove) until warm.
  4. Arrange greens, tomatoes, and avocadoes on a platter. Warm tortillas in the microwave for 1 minute.
  5. To assemble each taco: Fill with about 1/4 cup tofu mushroom mixture, 1/4 cup beans, 1/4 cup lettuce, 1/4 tomato, 1 slice of avocado, 2 tablespoons plant-based cheese (optional) and 1 tablespoon salsa.

Note

  • Recipe provided by Sharon Palmer, R.D., author of Plant-Powered for Life.

Nutrition Information

Per serving: 244 kcal cal., 10 g fat (2 g sat. fat), 430 mg sodium, 7 g fiber, 2 g sugar, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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