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$1.81 per serving
3 likes
Ready in 45 minutes
Spoonacular Score: 42% 
Bacon Wrapped Tofu Tacos might be a good recipe to expand your main course recipe box. One serving contains 580 calories, 30g of protein, and 36g of fat. This recipe serves 10 and costs $1.81 per serving. From preparation to the plate, this recipe takes about about 45 minutes. 3 people were glad they tried this recipe. Only a few people really liked this Mexican dish. If you have paprika, fajita size, chili powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. If you like this recipe, take a look at these similar recipes: Grilled Pork Wrapped in Bacon Tacos, Bacon Wrapped Rabbit Loin with Bacon Strawberry Dressing, and Lettuce Wrapped Tacos with Beef Tenderloin.
Tacos works really well with Pinot Noir, Riesling, and Sparkling rosé. 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 Rex Hill Willamette Valley Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.
Aromas of violets, iris, ripe raspberries, dark cherries, rose, blueberries, wild strawberries and wet stones all emerge from the glass when the wine is first poured. As the wine opens, more savory aromas of wood smoke, cured tobacco, earth, sandalwood and cinnamon add complexity to the original aromatics. Structured, ripe and pure, the wine shows all hallmarks of the 2013 vintage.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.
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