Ingredients
- 1 medium potato, cut into 1/2-inch cubes (1 cup)
- 2 medium carrots, chopped (1 cup)
- 12 taco shells
- 1 tablespoon olive oil or cooking oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 small zucchini (about 6 ounces), cut into matchstick strips (about 11/4 cups)
- 1 cup fresh or frozen whole-kernel corn
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces firm tofu, cut into 1/2-inch cubes (1-1/2 cups)
- 1 cup shredded cheddar and/or Monterey Jack cheese (4 ounces)
- Salsa (optional)
- Sliced green onions (optional)
- Dairy sour cream and/or peeled avocado slices (optional)
Description
Tofu Provides The Protein For These Spicy Vegetarian Tacos.
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