Taco-Style Bean Curd Delight

Rikimaru Yamaguchi (rikimaru)

Rikimaru Yamaguchi (rikimaru)

about 1 year ago

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.

Cooking Time

25 minutes

Serving Size

4

Nutrition Per Serving

Cal

320

Protein

16g

Fat

15g

Sat Fat

3g

Carbs

32g

Chole

0mg

Fiber

7g

Sugar

4g

Sodium

540mg

Ingredients

  • 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

Instructions

  • 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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