In this recipe, taco seasoned shredded extra firm tofu fills fresh and crisp lettuce cups for a portable, vegan and satisfying meal.
What you will need
14 oz Extra Firm Tofu
15 oz Black Beans
1/4 tsp Salt
1/4 tsp Cumin
2 Tbsp Vegetable Oil
1 oz Taco Seasoning
4 oz Coleslaw Mix
1/2 cup Salsa
1 head Butter Lettuce(Nutritional facts 87 calories, 4.29 g fat, 8.44 g carbohydrates, 3.65 g protein, 0 mg cholesterol, 276 mg sodium)
How to cook
Gather and portion ingredients. Drain and pat dry the tofu.
Shred the tofu with the large size holes on a box grater.
Add the black beans with about half of their can liquid to a small saucepan. Add salt and cumin. Stir together and heat through.
Add a drizzle of vegetable oil to a nonstick skillet over medium-high heat. Let brown for about 3-5 minutes before stirring.
Add the taco seasoning to the skillet and mix into the tofu. Cook until heated through and some pieces of tofu are crispy.
Wash and lay out the leaves of butter lettuce. Fill with the taco seasoned tofu.
Top with some slaw and a dollop of salsa!