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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