Colorful Vegetarian Tacos for Fall
Serves 4 #STARFineFoods Ingredients: 8 corn tortillas 5.3 oz regular tofu 3.5 oz cooked pumpkin 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 onion Salt and pepper A pinch of ground cloves A pinch of ground cumin A pinch of fresh tarragon STAR Extra Virgin Olive Oil ------ For the dressing: 7 oz STAR white wine vinegar 7 oz STAR Extra Virgin Olive Oil 1 tablespoon honey 1 clove of crushed garlic 1 teaspoon mustard Instructions:Brown the onion in a frying pan with a splash of extra virgin olive oil. Add the diced peppers and cook together with the onion.
Add the tofu and pumpkin and cook everything for a few minutes, stirring constantly. Season to taste with salt and pepper and then add the cloves, cumin and tarragon.
For the dressing, mix all the ingredients until they are fully combined.
Turn off the heat, add the dressing to the pan and mix well.
Heat the corn tortillas in a hot frying pan and assemble the tacos.
Ingredients
- 8 corn tortillas
- 5.3 oz regular tofu
- 3.5 oz cooked pumpkin
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- Salt and pepper
- A pinch of ground cloves
- A pinch of ground cumin
- A pinch of fresh tarragon
- STAR Extra Virgin Olive Oil
- ------
- For the dressing:
- 7 oz STAR white wine vinegar
- 7 oz STAR Extra Virgin Olive Oil
- 1 tablespoon honey
- 1 clove of crushed garlic
- 1 teaspoon mustard
Instructions
Brown the onion in a frying pan with a splash of extra virgin olive oil. Add the diced peppers and cook together with the onion.
Add the tofu and pumpkin and cook everything for a few minutes, stirring constantly. Season to taste with salt and pepper and then add the cloves, cumin and tarragon.
For the dressing, mix all the ingredients until they are fully combined.
Turn off the heat, add the dressing to the pan and mix well.
Heat the corn tortillas in a hot frying pan and assemble the tacos.
Brown the onion in a frying pan with a splash of extra virgin olive oil. Add the diced peppers and cook together with the onion.
Add the tofu and pumpkin and cook everything for a few minutes, stirring constantly. Season to taste with salt and pepper and then add the cloves, cumin and tarragon.
For the dressing, mix all the ingredients until they are fully combined.
Turn off the heat, add the dressing to the pan and mix well.
Heat the corn tortillas in a hot frying pan and assemble the tacos.
Total Time: 20 minutes
Serves: 4
