Vegetarian Recipes

Tacos with TOFU

Supercrunch Tofu Tacos Recipe

Ingredients

  • (14-ounce) package extra-firm tofu, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted cashews $
  • 1/4 cup rice wine vinegar
  • 3 tablespoons water $
  • 1 1/2 tablespoons sugar $
  • 1 1/2 cups (2-inch) julienne-cut carrots $$
  • 1 1/2 cups (2-inch) julienne-cut peeled daikon radish
  • 2 tablespoons canola mayonnaise $
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon rice wine vinegar
  • (6-inch) corn tortillas $$
  • 1/4 cup diagonally sliced green onions $

Preparation

  1. 1. Cut tofu lengthwise into 2 (1-inch-thick) slices. Cut each slice lengthwise into 4 (1-inch-thick) strips. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.
  2. 2. Heat a large skillet over medium-high heat. Sprinkle tofu with salt and pepper. Add canola oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop. Cut tofu strips crosswise into 1-inch cubes. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots and radish. Let stand 15 minutes; drain. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
  3. 3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Ref: http://www.myrecipes.com/recipe/supercrunch-tofu-tacos-50400000127536/

 Chickpea Pita Sandwiches 

  • Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki Recipe
    • Ingredients

  • 1 cup plain 2% reduced-fat Greek yogurt $
  • 3 tablespoons chopped fresh mint
  • 2 teaspoons fresh lime juice
  • 5/8 teaspoon kosher salt, divided
  • garlic cloves, minced
  • cucumber (about 8 ounces), peeled, seeded, and shredded $$
  • (6-inch) whole-wheat pitas, halved
  • (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons extra-virgin olive oil, divided $
  • 2 teaspoons ground cumin
  • 2 teaspoons Spanish smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups loosely packed arugula
  • 12 (1/4-inch-thick) tomato slices $$
  • Preparation

    1. 1. Preheat oven to 350°.
    2. 2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
    3. 3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
    4. 4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
    5. 5. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
    6. 6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
    Note:
    MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
  • Ref: http://www.myrecipes.com/recipe/chickpea-arugula-pita-sandwiches-50400000127551/

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