Ingredients:
1/2 onions, chopped
2 cloves garlic, crushed
1 small bell peppers, diced
1 tablespoon vegetable oil
1/2 lb firm tofu, crumbled
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 tablespoon soy sauce
6 corn tortillas or 6 ready-to-eat taco shells
1 (8 ounce) cans tomato sauce
Directions:
Saute the onion, garlic and bell pepper in oil for 2 to 3 minutes.
Add tofu, chili powder, cumin, oregano and soy sauce.
Cook for 3 minutes.
Add tomato sauce and simmer over low heat until mixture is fairly dry.
Heat tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable (omit this step if using taco shells).
Place a small amount of the tofu mixture in the center, fold the tortillas in half, and remove from heat.
Garnish with chopped lettuce, onions, tomatoes, salsa and avocado.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.