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Bacon Wrapped Tofu Tacos

 
One serving costs about $1.56

$1.56 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 lunch,main course,main dish,dinner Mexican
spoonacular Score:47%

Spoonacular Score: 47%

 

Bacon Wrapped Tofu Tacos is a main course that serves 10. One portion of this dish contains around 28g of protein, 35g of fat, and a total of 497 calories. For $1.56 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. If you have paprika, fajita size, olive oil, and a few other ingredients on hand, you can make it. This recipe from Foodista has 3 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Not a lot of people really liked this Mexican dish. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Try Bacon Wrapped Tofu Tacos, Grilled Pork Wrapped in Bacon Tacos, and Bacon Wrapped Rabbit Loin with Bacon Strawberry Dressing for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Tacos. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Vinum Cellars Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Vinum Cellars Pinot Noir

The color on this generous Pinot Noir is a vibrant deep ruby color. The aromas have amazing perfumed notes typical of fine Pinot Noir and this one expresses ripe cherry and wild raspberry notes with truffle, clove and star anise spices. The palate has ample acidity and brilliant balance due to grapes picked at ripeness; not over-ripe. These notes are expressed as ripe cherry and cherry vanilla, a sappy core of French oak, vanilla and mocha which appear very silky on the palate and finish.

» Get this wine on Wine.com

Ingredients

Servings:
12 oz
12 oz tofu
tofu
1 pkg
1 pkg fajita size
fajita size
8 oz
8 oz cream cheese
cream cheese
3 small
3 small diced fresh jalapeno peppers
diced fresh jalapeno peppers
2 cups
2 cups shredded monterey jack cheese
shredded monterey jack cheese
1 pound
1 pound cooked bacon
cooked bacon
1 cup
1 cup chicken broth
chicken broth
1 bottle
1 bottle olive oil
olive oil
1 tsp
1 tsp cumin
cumin
1 tsp
1 tsp chili powder
chili powder
1 tsp
1 tsp paprika
paprika
2
2  garlic cloves
garlic cloves
12 oz tofu
12 oz
tofu
1 pkg fajita size
1 pkg
fajita size
8 oz cream cheese
8 oz
cream cheese
3 small diced fresh jalapeno peppers
3 small
diced fresh jalapeno peppers
2 cups shredded monterey jack cheese
2 cups
shredded monterey jack cheese
1 pound cooked bacon
1 pound
cooked bacon
1 cup chicken broth
1 cup
chicken broth
1 bottle olive oil
1 bottle
olive oil
1 tsp cumin
1 tsp
cumin
1 tsp chili powder
1 tsp
chili powder
1 tsp paprika
1 tsp
paprika
2  garlic cloves
2
garlic cloves

Equipment

aluminum foil
aluminum foil
stove
stove
whisk
whisk
bowl
bowl
frying pan
frying pan
aluminum foil
aluminum foil
stove
stove
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil. Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside. Heat about 1 tbsp olive oil over medium high heat in a large pan. Add the tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done I let mine cook about 2-3 minutes per side. Half each piece, wrap with bacon, then set aside and cover with aluminum foil. Do NOT wash the pan out now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover. Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle. Set aside and cover. To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.56
Ingredient
12 ounces tofu
1 package fajita size
8 ounces cream cheese
3 smalls diced fresh jalapeno peppers
2 cups shredded monterey jack cheese
1 pound cooked bacon
1 cup chicken broth
1 bottle olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 garlic cloves
Price
$2.31
$1.21
$2.35
$0.19
$2.50
$5.83
$0.76
$0.01
$0.13
$0.09
$0.10
$0.13
$15.61

Nutritional Information

Quickview
497 Calories
27g Protein
34g Total Fat
17g Carbs
6% Health Score
Limit These
Calories
497k
25%

Fat
34g
53%

  Saturated Fat
15g
96%

Carbohydrates
17g
6%

  Sugar
2g
3%

Cholesterol
88mg
29%

Sodium
1269mg
55%

Get Enough Of These
Protein
27g
56%

Selenium
34µg
50%

Phosphorus
364mg
36%

Vitamin B3
6mg
31%

Calcium
284mg
28%

Vitamin B1
0.42mg
28%

Vitamin B2
0.35mg
20%

Vitamin B6
0.32mg
16%

Zinc
2mg
16%

Vitamin A
701IU
14%

Iron
2mg
13%

Vitamin B12
0.74µg
12%

Potassium
339mg
10%

Manganese
0.19mg
10%

Folate
34µg
9%

Magnesium
30mg
8%

Vitamin B5
0.76mg
8%

Vitamin C
5mg
6%

Fiber
1g
6%

Vitamin E
0.76mg
5%

Copper
0.1mg
5%

Vitamin K
4µg
4%

Vitamin D
0.32µg
2%

covered percent of daily need

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