Tofu Tacos with Pineapple Pico De Gallo
Forget Meatless Mondays. Spice up Taco Tuesday with tofu so flavourful, you’ll forget you’re eating vegetarian.
- Baking time: 25 minutes
- Makes: 6 tacos
|1 tbsp (15 mL) peanut butter|
|2 tsp (10 mL) peanut oil|
|1 tsp (5 mL) each chili powder and hot pepper sauce|
|¼ tsp (1 mL) salt|
|12 oz (350 g) extra-firm tofu|
|6 stand-up style crunchy taco shells|
|1 cup (250 mL) diced fresh pineapple|
|1 cup (250 mL) diced red pepper|
|½ small tomato, diced|
|1 green onion, thinly sliced|
|¼ cup (60 mL) peanuts, coarsely chopped|
|2 tbsp (30 mL) chopped cilantro|
|1 to 2 tbsp (15 to 30 mL) minced jalapeno pepper|
|1 clove garlic, minced|
|to taste salt and pepper|
|1 handful microgreens or sprouts, optional|
Preheat oven to 350⁰F (180⁰C). Line a baking sheet with parchment paper. In a small bowl, stir peanut butter with oil, chili powder, hot pepper sauce and salt. Cut tofu into 1-inch (2.5-cm) cubes. Add to peanut butter mixture and stir to coat. Spread out on baking sheet. Bake 25 minutes. Warm taco shells in the last 2 minutes.
Meanwhile, in another bowl, stir together salsa ingredients. Divide warm tofu between taco shells. Top with pineapple salsa and microgreens.
Per serving (1 taco): 200 calories 200, 11 g fat (2 g saturated fat, 0 g trans fat), 0 mg cholesterol, 210 mg sodium, 16 g carbohydrate, 3 g fibre, 5 g sugars, 9 g protein