Ingredients
2
2 servings
- •14 oz extra firm tofu, 1 block, drained
- •3 tablespoons low sodium soy sauce
- •¼ cup tomato sauce
- •2 teaspoons chili powder
- •2 teaspoons garlic powder
- •1 teaspoon cumin
- •½ teaspoon black pepper
- •1 pinch cayenne
- •olive oil, for drizzling
- •4 small corn tortillas
- •lettuce, shredded
- •tomato, diced
- •vegan shredded cheese, or regular
- •guacamole
Instructions
- Preheat the oven to 400ºF (200ºC).
- Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
- Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
- Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
- Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 429
- Carbohydrate: 31g
- Fat: 26g
- Fiber: 7g
- Protein: 25g
- Sugar: 3g
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