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10-Minute Tacos Recipe

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This recipe for 10-Minute Tacos, by , is from Easy Vegan for Busy Parents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shersy Benson

Category:
Category:

Ingredients:  
Ingredients:  
This recipe is ridiculously fast, especially if you already have the beans and rice prepped from before (see easy crockpot beans)

Tortillas (I like to use mini street taco tortillas for little kids, and larger whole wheat for adults)
Veggies on hand (I usually have cherry tomatoes and baby spinach)
Beans (from crockpot beans recipe or canned)
Rice (pre-made, instant, or frozen)
1 block super-extra-firm tofu from Trader Joe's
Soy Sauce
Avocado oil

Directions:
Directions:
Heat up a frying pan with avocado oil
Cut up the tofu into 1 inch cubes
Once the pan is hot, put the tofu in and let it sautee. Add the soy sauce and any extra spices you like. Cook for about 5 minutes until golden brown around the edges.
While the tofu is cooking, you can warm up the beans and rice, either in the microwave or in the warm pan once the tofu is done.
I prefer to heat up the rice first on the frying pan, and then the beans. Each only take a minute or two.
I lay everything out on the same platter and serve with warm tortillas.

This is a big hit around the house, and I love how fast and convenient it is. I use the leftovers as salad topping the next day for a hearty and protein-packed no-fuss salad.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 minutes prep, 5 minutes cook
Personal Notes:
Personal Notes:
This recipe is so quick and simple. It's perfect for those days when you don't have enough time and feel overwhelmed. In 10 minutes you can mess up only one dish (if you serve on a paper plate) and for $5 you can serve 6 people a hearty healthy vegan dinner, full of nutrients, protein and all good things. I love how much easier it is to cook with tofu than meat. The prep is less, it cooks more evenly, there is less worry about safety and disease transmission (like salmonella or e.coli) and once you are finished, the food keeps longer in the fridge.
I really love super-extra-firm tofu for sauteeing, but I can usually only find it at Trader Joe's. Extra firm will work too, but it doesn't absorb as much flavor, so you may need to add extra seasoning to taste.

 

 

 

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