Vegetarian Sofritas Walking Tacos
60Prep Time Minutes
60Total Time Minutes
12Number of Ingredients
3 tablespoons olive oil
2 pkgs (14 oz each) extra firm tofu, cut in bite-sized pieces
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground cumin
1-1/2 teaspoons chili powder
3 teaspoons kosher salt, divided
1-1/2 teaspoons ground black pepper, divided
4 medium ears fresh sweet corn, husks removed
1 can (15 oz each) black beans, heated
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1/2 medium yellow onion, sliced
2 large avocado, pitted, peeled, diced
2 bags (10 oz each) yellow tortilla chips
|% Daily Value|
|Total Fat||28 g||43%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||10 g||39%|
|Vitamin C||44 mg||73%|
|Vitamin A||1055 iu||21%|
Heat 2 tablespoons of olive oil in a large skillet over high heat and sear the tofu on each side until it is golden brown, about 4 to 5 minutes.
Add 1 can of tomatoes to a blender and puree until smooth. Add pureed tomatoes to the pan with the tofu along with the remaining can of undrained tomatoes. Stir in the cumin, chili powder, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper; keep warm.
To cook the corn, place it directly on a hot grill (450° to 550°) and cook on all sides until the kernels turn bright yellow and begin to lightly brown, about 8 to 10 minutes total. Trim the corn off the eat and set aside.
Heat remaining 1 tablespoon oil in large skillet over high heat. Add the peppers and onions and cook for 4 to 5 minutes or until just browned. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Season the beans with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place 1/2 to 3/4 cup of sofritas over some tortilla chips and garnish with grilled corn, beans, peppers and onions and avocados.
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