Chili Tacos with Tofu Sour Cream
By Eden Foods
Courtesy of Eden Foods
In partnership with Eden Foods
Prep Time
15 minutes, plus 20 minutes cook time
Number of Servings
Serves 6
Recipe Source
Ingredients
-
Chili
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1 cup finely chopped onion
- 1⁄2 cup finely chopped celery
- 1⁄2 cup chopped mushrooms
- 15 ounces Eden Chili Beans (do not drain)
- 15 ounces Eden Kidney Beans (do not drain)
- 8 ounces Eden Crushed Tomatoes
- 1 Tbsp organic cocoa powder
- 1⁄4 tsp Eden Ground Cinnamon
- 1⁄2 tsp Eden Sea Salt
-
Tofu Sour Cream
- 1⁄2 lb. organic firm tofu
- 1 1⁄2 tsp Eden Ume Plum Vinegar
- 1 tsp Eden Apple Cider Vinegar
- 1⁄2 tsp organic maple syrup
- 1 pinch Eden Sea Salt
-
Tacos
- 6 organic taco shells
- 1 cup chopped lettuce
- 1⁄2 cup chopped tomatoes
- 1⁄2 cup sliced avocado
Directions
- Heat oil in a medium saucepan and sauté the onion and garlic for 2 to 3 minutes.
- Add the celery and mushrooms and sauté another 2 to 3 minutes.
- Add the chili beans and kidney beans, crushed tomatoes, cocoa, cinnamon, and 1⁄2 tsp sea salt. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
- While the chili is cooking, prepare the tofu sour cream by placing all ingredients in a blender and blend until smooth and creamy.
- Preheat the oven to 350° F. Heat taco shells for 3 to 4 minutes.
- Remove, fill each taco shell with lettuce, chili, tomatoes and avocado slices. Top with tofu sour cream.
Nutrition Info
294 calories, 9 g fat (28% calories from fat), 15 g protein, 39 g carbohydrate, 13 g fiber, 0 mg cholesterol, 622 mg sodium
Contributor
Eden Foods
Eden Foods is the oldest natural and organic food company in North America, and the largest remaining independent manufacturer of dry grocery, organic food. They track the environmental impact of their food upstream from suppliers, through company operations, and downstream, monitoring all the social impacts.
