
Tofu Tacos with Red Peppers
Ingredients
- 1 (14-ounce) package extra-firm tofu, drained
- 2 tablespoons olive oil, divided
- 1 tablespoon Santa Maria Dry Rub (more if you like spice)
- 2 avocados
- 1 tablespoon freshly squeezed lemon juice
- ¾ teaspoon freshly ground black pepper, divided
- 1¼ teaspoons garlic, divided
- 1 red bell pepper, cut into thin stips
- 1 orange bell pepper, cut into thin strips
- 8 corn tortillas
- 1 cup bean sprouts
Santa Maria Dry Rub
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 teaspoon cayenne
- 2 teaspoons dried rosemary
- ½ teaspoon dried sage
- 1 teaspoon cumin
- 1 teaspoon paprika
Directions
- Drain and rinse tofu. Press it by placing it between two kitchen towels and topping with a heavy book. Allow to sit for awhile so that excess moisture is drawn out.
- Cut into 16 long, thin strips.
- Preheat oven to 400°F.
- Brush the tofu strips with 1 tablespoon olive oil. Sprinkle both sides with Santa Maria Dry Rub.
- Place in a pan, then bake for 20 minutes.
- While tofu is baking, mash together avocados, lemon juice, ½ teaspoon pepper, and ¼ teaspoon garlic.
- When tofu has 5 minutes left to bake, heat 1 tablespoon olive oil and garlic in a large pan until it becomes fragrant.
- Add in the red and orange peppers. Sprinkle with black pepper. Cook until peppers become tender—about 5 minutes.
- To make the taco, top the corn tortilla with two pieces of tofu, ⅛ cup peppers, 1 tablespoon avocado mash, and ⅛ cup bean sprouts. Repeat until all 8 tacos are made.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 420 (220 from fat) |
| Total fat | 25g |
| Saturated fat | 3g |
| Cholesterol | 0mg |
| Sodium | 280mg |
| Carbohydrate | 37g (10g dietary fiber, 6g sugar) |
| Protein | 17g |
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