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
Ingredients
Ingredients
| 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 |
Salsa
| 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 |
Directions
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.
Nutrition
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
