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Tofu Tacos in Lettuce Cups

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Celebrate #TacoTuesday with my latest obsession – Tofu Tacos wrapped in a lettuce cup shell! Packed with protein, full of flavor, and all made in under 20 minutes! Vegan, Gluten Free, Grain Free, Vegetarian

Ingredients

Scale
For the taco meat:
  • 1 20 oz package extra-firm tofu
  • 1 tablespoon olive oil
  • 1 garlic clove, finely minced
  • 1 cup yellow onion, chopped
  • 3/4 cup bell pepper, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup jarred salsa (preferably with no added sugar or homemade)
  • 4 cups raw spinach (or 2 cups frozen spinach, thawed, with excess water squeezed out)
  • 3 tablespoons cilantro, more for garnish

2 heads romaine lettuce (or boston lettuce, cabbage leaves), leaves separated

Toppings of choice: Salsa (jarred or homemade), Avocado, Plain Greek yogurt (instead of sour cream)

Instructions

For the tofu taco meat:

  1. Press tofu to squeeze out excess water for at least one hour.
  2. Once water is pressed out of tofu, heat oil in a large sauté pan over medium-high heat. Sauté garlic and onions until fragrant. Add bell pepper and spices, and continue to sauté until vegetables are soft, about 5 minutes.
  3. Crumble tofu into the skillet. Turn heat up to high to get the edges of the tofu to brown, for about 7-10 minutes, occasionally moving around the pan.
  4. Add salsa and spinach and allow to wilt. Taste, and adjust spices as desired (I liked to add red chili flakes for more heat).
  5. Remove from heat and assemble tacos in lettuce cups. Top with your favorite taco toppings – avocado/guacamole, salsa, sour cream/Greek yogurt, shredded cheese…the options are endless! Garnish with cilantro. Enjoy!

Find it online: https://chelseyamernutrition.com/tofu-tacos-in-lettuce-cups/