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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe from a local soy company. I played around with a few of the ingredients. An inexpensive and nutritious meal! Ingredients:
1 lb firm tofu, drained |
1/4 cup wheat germ |
1 1/2 tablespoons soy sauce |
1/2 teaspoon liquid smoke |
1/4 cup whole wheat flour |
1/2 tablespoon ground cumin |
1/2 teaspoon dried oregano |
1 tablespoon chili powder (to taste) |
1/4 teaspoon paprika |
1 teaspoon jalapeno, finely minced (optional) |
1 tablespoon oil, for frying |
1/2 cup onion, minced |
1/2 cup mushroom, chopped |
1 garlic clove, finely minced |
salt, to taste |
6 (7 inch) flour tortillas or 6 (7 inch) corn tortillas |
Directions:
1. Drain the tofu and place in a mixing bowl. Mash well using a potato masher.
2. Add all the other ingredients except for the onion, mushrooms, garlic and salt. Stir to combine.
3. Cover bowl and refrigerate for 30 minutes to allow the ingredients to marinate.
4. Once the mixture has set for 30 minutes, heat up a sauté pan on medium heat and add the oil.
5. Sauté the onions, mushrooms and garlic until softened, about 3 minutes.
6. Increase heat to medium-high; add the tofu mixture. Cook for about 10 minutes or until ingredients are browned, adding more cooking oil if needed. Stir mixture often. Season with salt to taste.
7. Divide and fill steamed tortillas with the tofu mixture. Add your favorite toppings. We like sliced green onions, freshly made red salsa and fresh cilantro!
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