Ingredients with Measurements:
- 1 cup of cooked soya beans
- 1 block of firm tofu, drained and crumbled
- 1 tablespoon of olive oil
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 8 taco shells
- 1/2 cup of shredded lettuce
- 1/2 cup of diced tomatoes
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of sour cream
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally.
3. Add the cooked soya beans, ground cumin, paprika, garlic powder, salt, and pepper to the skillet. Stir until well combined and cook for an additional 5 minutes.
4. Warm the taco shells in the oven or microwave according to package instructions.
5. Assemble the tacos by filling each shell with the soya bean and tofu mixture, shredded lettuce, diced tomatoes, shredded cheddar cheese, and chopped cilantro.
6. Top each taco with a dollop of sour cream and a squeeze of lime juice.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 17g
- Carbohydrates: 25g
- Protein: 18g
- Fiber: 7g
Substitutions for ingredients:
- You can use any type of beans instead of soya beans.
- You can use any type of cheese instead of cheddar cheese.
- You can use any type of lettuce instead of shredded lettuce.
Variations:
- You can add sliced avocado or guacamole to the tacos.
- You can use corn tortillas instead of taco shells.
- You can add hot sauce or salsa to the tacos for extra flavor.
Tips and tricks:
- Make sure to drain the tofu well before crumbling it.
- You can add more spices to the soya bean and tofu mixture if you prefer a stronger flavor.
- You can also add some chopped onions or bell peppers to the mixture for extra texture.
Storage instructions:
- Store any leftover soya bean and tofu mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the soya bean and tofu mixture, simply heat it up in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and cilantro sprigs for garnish.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve the tacos with a side of rice and beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the soya bean and tofu mixture is too dry, add a splash of vegetable broth or water to the skillet.
Food safety advice:
- Make sure to cook the soya bean and tofu mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tacos are a traditional Mexican dish that has been around for centuries.
Flavor profiles:
- The soya bean and tofu mixture is savory and slightly spicy, while the toppings add freshness and crunch.
Serving suggestions:
- Serve the tacos with a cold beer or a margarita for a refreshing drink.
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