Bacon Wrapped Tofu Tacos

You can never have too many main course recipes, so give Bacon Wrapped Tofu Tacos a try. This recipe makes 10 servings with 497 calories, 28g of protein, and 35g of fat each. For $1.56 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken broth, bacon, paprika, and a few other things to make it today. This recipe is typical of Mexican cuisine. 3 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 46%, this dish is solid. Try Bacon Wrapped Tofu Tacos, tofu bhurji , how to make tofu bhurji or scrambled tofu, and Grilled Pork Wrapped in Bacon Tacos for similar recipes.

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil. Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside. Heat about 1 tbsp olive oil over medium high heat in a large pan. Add the tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done I let mine cook about 2-3 minutes per side. Half each piece, wrap with bacon, then set aside and cover with aluminum foil. Do NOT wash the pan out now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover. Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle. Set aside and cover. To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.

 

Step by step:

1. In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil. Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.

2. Heat about 1 tbsp olive oil over medium high heat in a large pan.

3. Add the tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done I let mine cook about 2-3 minutes per side. Half each piece, wrap with bacon, then set aside and cover with aluminum foil.

4. Do NOT wash the pan out now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno.

5. Saute until the peppers are almost getting a little bit brown and everything is fragrant.

6. Add the cream cheese, 1/2 cup cheese and chicken broth.

7. Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.

8. Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle.

9. Set aside and cover.

10. To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.

Nutrition Information:

covered percent of daily need