For the Taco filling
- 200 grams Firm Tofu
- 1 tablespoon Nutritional Yeast
- 1 tablespoon Dark Soy Sauce
- 1/2 tablespoon Smoked Paprika
- 1/2 tablespoon Cumin Powder
- 1/4 teaspoon Salt
- 1 teaspoon Oregano
- 1 Medium Onion (~ 100g)
- 1 clove Garlic finely chopped
- 1 tablespoon Cooking Oil
For the Taco
- 8 Soft Taco shells
- 2 cups Pico De Gallo (See notes for recipe)
- 1/2 cup Pickled Carrot (Optional)
- 10 Sprigs of Coriander leaves
Serving Size Per Taco
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 0.9g5%
- Sodium 364mg16%
- Potassium 275mg8%
- Total Carbohydrate 19g7%
- Dietary Fiber 3.9g16%
- Sugars 1.1g
- Protein 8.1g17%
- Vitamin A 9%
- Vitamin C 5.98%
- Calcium 15%
- Iron 11%
- Vitamin E 5%
- Vitamin K 14%
- Thiamin 85%
- Riboflavin 77%
- Niacin 38%
- Vitamin B6 83%
- Vitamin B12 176%
- Pantothenic Acid 4%
- Phosphorus 19%
- Magnesium 12%
- Zinc 9%
- Selenium 29%
- Copper 22%
- Manganese 48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes and Tips
- Click here for the Pico De Gallo recipe.
Keywords:
Gluten Free, Vegetarian, High Protein,
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