Taco-Style Bean Curd Delight
Rikimaru Yamaguchi (rikimaru)
This vegan taco-style dish is made with bean curd, a great source of protein and fiber. It's a delicious and healthy alternative to traditional tacos.
Nutrition Per Serving
- 1 block of firm bean curd
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 8 taco shells
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded vegan cheese
- 1/4 cup chopped fresh cilantro
- Preheat oven to 350°F.
- Drain and press the bean curd to remove excess water.
- Cut the bean curd into small cubes.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell peppers and cook until softened, about 5 minutes.
- Add the bean curd, chili powder, cumin, paprika, salt, and black pepper and cook for another 5 minutes.
- Add the water and cook until the liquid has evaporated, about 5 minutes.
- Place the taco shells on a baking sheet and bake for 5 minutes.
- Fill the taco shells with the bean curd mixture.
- Top with lettuce, tomatoes, vegan cheese, and cilantro.
- Serve immediately.
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