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Photo of Cat Cora's wild mushroom tacos by WW

Cat Cora's wild mushroom tacos

8
Points®
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
4
Difficulty
Easy
This recipe by Cat Cora has been modified and reprinted by WW with permission.

Ingredients

Extra firm tofu

7 oz, (use half a 14 oz block)

Chili garlic sauce

2 Tbsp

Extra virgin olive oil

2 Tbsp

Shiitake mushroom

4 cup(s), sliced, cleaned, thinly sliced

Garlic

4 clove(s), minced

Fresh ginger

4 tsp, minced

Shallot

4 tsp, chopped, finely chopped

Lime

2 medium, juiced

Low sodium soy sauce

2 Tbsp

Hoisin sauce

2 Tbsp

Rice wine vinegar

4 tsp

Cooked corn kernels

½ cup(s), roasted if desired

Shelled edamame

½ cup(s)

Flour tortilla

8 tortilla(s), small, 4-inches each

Shredded red cabbage

½ cup(s)

Puffed rice cereal

¼ cup(s)

Scallions

¼ cup(s), chopped, chopped

Fresh mint leaves

¼ cup(s), torn

Instructions

  1. Drain tofu thoroughly of all excess liquid. Press it between a clean linen or paper towels to ensure that it is as dry as possible; mince tofu and set aside.
  2. Heat oil in a large skillet over medium heat. Add mushrooms; sauté until golden, about 8-10 minutes. Add tofu; stir quickly. Add garlic, ginger, and shallots; sauté 2 minutes. Add chili garlic sauce and lime juice; continue to stir.
  3. Add soy sauce, hoisin, rice wine vinegar, corn and edamame; cook, stirring, 8-10 minutes. Remove from heat; scoop about 1⁄4 cup mushroom mixture into each tortilla.
  4. Top each with 1 Tbsp cabbage and 1/2 Tbsp each puffed rice, scallions and mint.
  5. Serving size: 2 tacos

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