Tofu Pepper Taco
Yield
8 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
soft |
|
| 2 | tablespoons |
sesame oil
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
black pepper
|
|
| 2 | each |
garlic cloves
|
|
| 8 | each |
radicchio
|
*
|
| 1 | cup |
jicama
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
soft |
|
| 3E+1 | ml |
sesame oil
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
black pepper
|
|
| 2 | each |
garlic cloves
|
|
| 8 | each |
radicchio
|
*
|
| 237 | ml |
jicama
shredded |
|
Directions
Combine first 5 ingredients in saucepan and cook together, to let the flavours blend.
Put mixture into the leaves and eat as a taco.
Serve with salsa.
