Meatless Tacos

Meatless Tacos (from Better Homes & Gardens, Total Time: 45 minutes, Servings: 8)

Ingredients

·         ½ cup water

·         ¼ cup lentils, rinsed and drained

·         ¼ cup chopped onion

·         8 taco shells (I used soft tacos)

·         1 (8 oz.) can tomato sauce

·         1 envelope taco seasoning mix

·         8 oz. firm or extra-firm tub-style tofu, drained and finely chopped

·         1 ½ cups shredded lettuce

·         1 medium tomato, chopped

·         ½ cup shredded Mexican taco cheese

·         ½ cup bottled salsa

Directions

1.      In a medium saucepan combine water, lentils, and onion. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender and liquid is absorbed.

2.      Meanwhile, heat taco shells according to package directions.

3.      Stir tomato sauce and taco seasoning mix into lentils. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through.

4.      Spoon into taco shells. Top with lettuce, tomato, cheese, and salsa.

I liked these tacos a lot – the lentils, tomato sauce, and taco seasoning mix helped to hide the tofu (which is usually a plus when you are serving to non-vegetarians).  A healthy Mexican dish with some protein and a good taste – not too much more I could ask for. My husband was not as big of a fan, probably because he knew there was tofu in it before he ate it.  I say give it a try!  It’s also nice that you can easily increase the spiciness factor by adding some red pepper or hot sauce!