Portion for a typical woman
4 ounces extra-firm tofu
1/2 cup finely minced yellow onion
1 teaspoon New Mexico Chili Powder or to taste
1/2 teaspoon each cumin and garlic powder
1/2 tablespoon paprika
2/3 teaspoon canola oil
1 taco shell
1 tablespoon guacamole
1/2 cup salsa
1 ounce shredded low-fat cheese
1/2 cup grapes
Crumble tofu into "taco meat" chunks. Place tofu, onions, chili powder, cumin, garlic powder and paprika into a plastic container with a tight lid. Shake to mix well. Let sit in fridge an hour or so to meld. When hungry heat a nonstick sauté pan to medium high. Add oil. Let sit until sizzles; then add onions and tofu and shake and turn to until onions are translucent. To assemble I used prepared taco shells (not preheating, right out of the package). First put a layer of avocado, then the filling above, then a layer of lettuce, salsa and cheese. Have grapes for dessert.
Notes: I have problems with eating both milk and grain protein. I am also diabetic and obese. I just was diagnosed with gout so I was newly frustrated by new limits on my already limited diet. I have "The Soy Zone" book and thought I could find something for a single person to fix quickly and still be satisfied. I found the recipe for your "Tofu Enchiladas" on page 106. I borrowed from this recipe the measurements to try my taco mixture. It was so quick and tasty. I am of Hispanic background so I was beyond stunned to find this so satisfying and not at all "stuffy feeling" like the beef version I am used to. I hope others find it useful.
Editor’s note: This sounds like a great recipe, but it took a little tweaking to get it into the Zone. The original recipe called for using taco shells. We made it one taco shell. The author also indicated that the recipe makes six tacos. Six ounces of firm tofu is what a typical woman would eat in one meal. A variation we like better is to use four ounces firm tofu and one ounce low-fat cheese. We added more salsa and a block of fruit for dessert.