Tacos are popular weeknight menu items for busy families. Here is an idea for making taco night a little healthier for the adults. You can serve this in addition to the usual ground beef/taco seasoning mixture.
Recipe and photograph by Kimme Hargrove
1 block extra-firm tofu
2 tablespoons mild taco seasoning
2 tablespoons powdered Ranch dressing mix
½ tablespoon garlic powder
1 zucchini (chopped)
1 carrot (peeled and chopped)
½ cup frozen edamame
Salt and pepper, to taste
Fresh lime juice, to taste
Preheat oven to 400°F, and drain and dry the tofu.
In a medium bowl, whisk together the taco seasoning, ranch mix and garlic powder. Crumble the tofu into the bowl, and stir to coat. Add the veggies, and stir all ingredients together.
Spread a piece of parchment paper out on a roasting pan, and spray with olive oil. Spread the tofu mixture on the parchment paper, and place in the oven. Bake for about 30 minutes, stirring occasionally.
Serve with taco shells and all the fixings. Or serve as a taco salad on a bed of spinach, as pictured.
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