Photo of Cat Cora's wild mushroom tacos by WW

Cat Cora's wild mushroom tacos

Smartpoints value per serving
Total Time
55 min
30 min
25 min
This recipe by Cat Cora has been modified and reprinted by WW with permission.


extra firm tofu

7 oz, (use half a 14 oz block)

extra virgin olive oil

2 Tbsp

fresh shiitake mushroom

4 cup(s), cleaned, thinly sliced

garlic clove(s)

4 medium clove(s), minced

ginger root

4 tsp, minced

uncooked shallot(s)

4 tsp, finely chopped

Huy Fong Sauce, Chili Garlic

2 tbsp, or other brand

fresh lime(s)

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

edamame (shelled)

½ cup(s)

flour tortilla(s)

8 small, 4-inches each

shredded red cabbage

½ cup(s)

puffed rice cereal

¼ cup(s)

uncooked scallion(s)

¼ cup(s), chopped

fresh mint leaves

¼ cup(s), torn


  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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