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Curry Tofu Tacos With Pintos & Kale Slaw
ISA CHANDRA21Ingredients
30Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
- 14 oz. extra firm tofu
- 3 Tbsp. liquid aminos (Bragg’s, or soy sauce or tamari)
- 2 Tbsp. olive oil
- 2 tsp. curry powder
- 2 tsp. olive oil
- 1 small onion (thinly sliced)
- 4 cloves garlic (minced)
- 1 medium tomato (chopped)
- 1 pinch red pepper flakes
- 1/2 tsp. salt
- 15 oz. pinto beans (rinsed and drained, or 1 1/2 cups cooked)
- 3 Tbsp. chopped fresh cilantro
- 6 cups kale (shredded, stems removed, chiffonade – see note)
- 2 cloves garlic
- 1/2 avocado
- 2 Tbsp. Tahini
- 2 Tbsp. red wine vinegar (or lime)
- 1/2 tsp. salt
- 1/2 cup water (plus more to thin)
- 1/2 avocado (diced small)
- 8 corn tortillas
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium530mg15% |
| Protein13g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars<1g |
| Vitamin A90% |
| Vitamin C70% |
| Calcium45% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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