Baked Tofu Soft Tacos

Per Serving

100 g tofu (marinating in tomatoes, onions, chilies, cilantro, oil, lime juice, nutritional yeast) 

50 g kale 

80 g onions and carrots (tossed in lime juice and oil) 

1/4 c black bean dip (black beans, tomatoes, onions, chilies, cilantro, oil, lime juice, nutritional yeast)

Equipment needed: 1- 2 sheet pans

Preheat oven to 450.

Place the tofu and carrots/onions on a sheet pan, when the oven reaches 450, place sheet pan in the oven. 

After the kale and tortillas have been in the oven for 5 minutes, you can remove the sheet pan. Remove the tortillas from the aluminum foil and add 2 T of black bean dip to them. 

Set a timer for 15 minutes. 

After 10 minutes add the kale to the sheet pan, you may need to add another sheet pan for larger serving sizes. Also, add the tortillas to the oven so they can begin warming. 

Top the tacos off with the veggies and tofu. From start to finish this dinner takes less than 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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