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Tacos

1 pound tempeh, defrosted and cut into large chunks; or
1 pound of tofu, crumbled; or 1 cup TSP rehydrated in 1 cup boiling water
2 tablespoons vegetable oil
1 package taco seasoning
l/2 cup water
6 corn tortillas, warmed
1 can vegetarian refried beans, heated
Chopped tomatoes
Chopped lettuce
Chopped scallions
Salsa

In a large saucepan, place the tempeh chunks in the oil. Crumble the tempeh chunks with the back of a fork, then cook the tempeh (or the tofu or TVP) over medium heat for about 10 minutes. Add the taco seasoning and water to the saucepan; cook until the sauce is thick and the tempeh, tofu, or TVP is completely coated.

To serve, spread each tortilla with a generous layer of the refried beans. Add several heaping spoonfuls of tempeh, tofu, or TVP. Sprinkle with chopped tomatoes, lettuce, and scallions. Top with salsa. Yield: 6 tacos.

Per taco (tempeh): 274 calories; 20 grams protein; 8 grams fat; 34 grams carbohydrate; 24%fat.

Per taco (tofu): 211 calories; 14 grams protein; 6 grams fat; 30 grams carbohydrate; 22%fat.

Per taco (TSP): 194 calories; 15 grams protein; 2 grams fat; 33 grams carbohydrate; 9%fat.

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