Vegetarian Tacos

Let me preface this by saying I never cook with tofu. I'm not generally a fan. But, the tofu really makes this recipe! I promise! It's not gross! I got this one from the Better Homes and Gardens cookbook.

Meatless Tacos

3/4 cup water

1/4 cup bulgur

1/4 cup chopped onion (1 small)

8 taco shells

1 8-ounce can tomato sauce

1/2 of a 1.125-ounce or 1.25-ounce envelope (5 teaspoons) taco seasoning mix

8 ounces refrigerated water-packed firm or extra-firm tofu, drained and finely chopped

1-1/2 cups shredded lettuce

1 medium tomato, chopped

1/2 cup shredded cheddar cheese

1. In a saucepan combine water, bulgur, and onion. Bring to boiling; reduce heat. Simmer, covered, for about 15 minutes or until bulgur is tender and liquid is absorbed. Meanwhile, heat taco shells according to package directions.

2. Stir tomato sauce and taco seasoning mix into bulgur. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, and cheese. If desired, serve with salsa.

That's it!  It definitely makes a lot, but the leftovers are even more delicious. I used it for a taco salad the next day. Yum!