Tofu Tacos

Serves: 12 tacos, 2 tacos per serving

Ingredients:

2 Tbsp. olive oil
2 small zucchini, halved lengthwise and cut into 1/4″ slices (about 2 cups)
1 cups sliced mushrooms
2 carrots, coarsely shredded
1 small onion, cut into 1/4″ strips
1 tsp. minced garlic
6-oz. can of tomato paste
3/4 cup water
2 tsp. chili powder (or to taste)
1/2 tsp. hot pepper sauce (or to taste)
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper (or to taste)
1 pkg. Silken Tofu Extra Firm, cut into 1/2″ cubes (about 2 cups)
3 plum tomatoes, cut into 1/2″ cubes (about 1 cup)
12 taco shells

Optional: orange slices for garnish.

Instructions:

1. Preheat oven to 350°.
2. Heat olive oil in large, nonstick skillet over medium-high heat.
3. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
4. Meanwhile, combine tomato paste, water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.
5. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat through, about 5 minutes.
6. To serve, spoon about 1/2 cup of mixture into each of the taco shells.