With Cinco de Mayo (5-5-14) right around the corner, House Foods America has some delicious and nutritious recipes for your upcoming soiree; giving your tradition tex-mex favorites a healthy and protein packed spin that everyone is sure to enjoy. House Foods Tofu offers both Premium & Organic products in five consistencies. All products are made exclusively with 100% US grown soybeans and are Non-GMO Product Verified, certified gluten-free and Kosher. Not only is House Foods’ tofu low in fat and high in protein, it also has the ability to soak up any flavor and add body and texture to a dish. Further information on House Foods America can also be found at www.house-foods.com.
Tofu Tacos
SERVINGS: Makes 10 Tacos
INGREDIENTS
1 (12 oz.) pkg House Foods Premium or Organic Tofu Extra Firm, drained, pressed and cut into 1/2 in. cubes (alternative option: crumble tofu)
1 pkg low sodium taco seasoning
10 corn tortillas
1 (15 oz.) can low sodium black beans, drained
1 (15 oz.) can corn, drained
1/3 head lettuce, shredded
1 Tbsp oil
Salsa to serve
Optional Toppings:
1 avocado, pitted and cubed
Cilantro, chopped
Lime
Directions:
Coat tofu in taco seasoning. Add oil to a pan set to medium-high heat. Add tofu and cook until browned, set aside (if crumbling tofu, add to pan and sprinkle with taco seasoning).
Add black beans and corn to two separate pots set to medium heat. Heat until cooked through.
Warm tortillas in a separate pan. To assemble, add tofu, black beans, corn and lettuce. If using, top with avocado, cilantro and lime juice.
For This Recipe Use:
Tofu & Vegetable Enchiladas with Red Chili Sauce
SERVINGS: Serves 4
INGREDIENTS:
1/2 package (7oz) House Foods Premium Tofu Firm or Extra Firm, drained
2 Tbsp vegetable oil
1 tsp salt or more to taste
1/2 cup white mushrooms, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup fresh spinach, roughly chopped
8 corn tortillas
1 can (19oz) Enchilada sauce
1/4 white onion, thinly sliced
Queso Fresco for garnish, crumbled
DIRECTIONS:
1. Wrap Tofu in paper towels and press to remove excess water and crumble.
2. Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.
3. In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
4. Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.
5. In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.
6. Add enchilada sauce and salt to taste. Bring it to a boil.
7. Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.
For This Recipe Use:
