Quinoa Tofu Tacos


Category, DifficultyBeginner

Yields9 Servings
Total Time25 mins

 ½ cup Quinoa (uncooked)
 8 oz Tofu (extra firm, crumbled)
 2 tbsp Extra Virgin Olive OIl
 2 ½ tsp Chili Powder
 1 ½ tsp Cumin
 1 tsp oregano
 1 tsp Garlic Powder
 ½ tsp Sea Salt
 1 ½ cups Organic Salsa (divided)
 1 tbsp Lime Juice
 1 tsp Nutritional Yeast
 12 Whole Wheat Tortillas (small)
 3 Avocaudos
 1 Romaine hearts (chopped)
 2 Green onions (chopped)

1

Cook the quinoa according to the directions on the package.

2

Meanwhile, in a dry non-stick skillet over medium heat add the crumbled tofu. Cook, stirring often, for 8 to 10 minutes or until golden brown. Transfer the tofu to a dish and set aside.

3

Once your quinoa is cooked, add oil to the pan followed by the cooked quinoa, chili powder, cumin, oregano, garlic powder and salt. Stir to combine then add a third of the salsa, the lime, nutritional yeast and browned tofu.

4

Spread the quinoa and tofu mixture into a flat even layer in the pan and let it caramelize for 3 to 4 minutes before stirring and flattening again until quinoa is slightly crispy. Season with additional salt or lime juice if needed. Transfer the quinoa mixture to a dish and set aside.

5

Warm the tortillas in a skillet over medium-low heat turning occasionally until soft.

6

To assemble the tacos, layer the mashed avocado, remaining salsa and quinoa tofu taco meat on top of a warm tortilla followed by the romaine lettuce and green onion. Enjoy!

7

Leftovers

Refrigerate in an airtight container for up to five days. Wait to mash the avocado and assemble tacos until just before serving.

Serving Size

One serving is approximately one taco.

Gluten-Free

Use corn tortillas, brown rice tortillas or lettuce wraps instead.

Additional Toppings
Add cilantro, sliced jalapenos, cheese, sour cream, yogurt, diced tomatoes and/or lime wedges.

Ingredients

 ½ cup Quinoa (uncooked)
 8 oz Tofu (extra firm, crumbled)
 2 tbsp Extra Virgin Olive OIl
 2 ½ tsp Chili Powder
 1 ½ tsp Cumin
 1 tsp oregano
 1 tsp Garlic Powder
 ½ tsp Sea Salt
 1 ½ cups Organic Salsa (divided)
 1 tbsp Lime Juice
 1 tsp Nutritional Yeast
 12 Whole Wheat Tortillas (small)
 3 Avocaudos
 1 Romaine hearts (chopped)
 2 Green onions (chopped)

Directions

1

Cook the quinoa according to the directions on the package.

2

Meanwhile, in a dry non-stick skillet over medium heat add the crumbled tofu. Cook, stirring often, for 8 to 10 minutes or until golden brown. Transfer the tofu to a dish and set aside.

3

Once your quinoa is cooked, add oil to the pan followed by the cooked quinoa, chili powder, cumin, oregano, garlic powder and salt. Stir to combine then add a third of the salsa, the lime, nutritional yeast and browned tofu.

4

Spread the quinoa and tofu mixture into a flat even layer in the pan and let it caramelize for 3 to 4 minutes before stirring and flattening again until quinoa is slightly crispy. Season with additional salt or lime juice if needed. Transfer the quinoa mixture to a dish and set aside.

5

Warm the tortillas in a skillet over medium-low heat turning occasionally until soft.

6

To assemble the tacos, layer the mashed avocado, remaining salsa and quinoa tofu taco meat on top of a warm tortilla followed by the romaine lettuce and green onion. Enjoy!

7

Leftovers

Refrigerate in an airtight container for up to five days. Wait to mash the avocado and assemble tacos until just before serving.

Serving Size

One serving is approximately one taco.

Gluten-Free

Use corn tortillas, brown rice tortillas or lettuce wraps instead.

Additional Toppings
Add cilantro, sliced jalapenos, cheese, sour cream, yogurt, diced tomatoes and/or lime wedges.

Quinoa Tofu Tacos