Bacon Wrapped Tofu Tacos

Health score
6%
Bacon Wrapped Tofu Tacos
45 min.
10
497kcal
22.02%sweetness
100%saltiness
23.17%sourness
24.07%bitterness
67.42%savoriness
87.37%fattiness
100%spiciness

Ingredients

  • 12 oz tofu firm drained
  • package flour tortilla 
  • oz cream cheese softened
  • small jalapeno fresh diced
  • cups monterrey jack cheese shredded
  • pound bacon cooked
  • cup chicken broth 
  • bottle olive oil 
  • teaspoon cumin 
  • teaspoon chili powder 
  • teaspoon paprika 
  •  garlic clove minced

Equipment

  • bowl
  • frying pan
  • whisk
  • aluminum foil
  • stove

Directions

  1. In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil. Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.
  2. Heat about 1 tbsp olive oil over medium high heat in a large pan.
  3. Add the tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done I let mine cook about 2-3 minutes per side. Half each piece, wrap with bacon, then set aside and cover with aluminum foil.
  4. Do NOT wash the pan out now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno.
  5. Saute until the peppers are almost getting a little bit brown and everything is fragrant.
  6. Add the cream cheese, 1/2 cup cheese and chicken broth.
  7. Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.
  8. Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle.
  9. Set aside and cover.
  10. To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.

Nutrition Facts

Calories497kcal
Protein22.63%
Fat62.96%
Carbs14.41%

Properties

Glycemic Index
18.5
Glycemic Load
4.99
Inflammation Score
-6
Nutrition Score
14.652173913043%

Flavonoids

Luteolin
0.06mg
Myricetin
0.01mg
Quercetin
0.22mg

Taste

Sweetness:
22.02%
Saltiness:
100%
Sourness:
23.17%
Bitterness:
24.07%
Savoriness:
67.42%
Fattiness:
87.37%
Spiciness:
100%

Nutrients percent of daily need

Calories:497.42kcal
24.87%
Fat:34.6g
53.22%
Saturated Fat:15.37g
96.07%
Carbohydrates:17.81g
5.94%
Net Carbohydrates:16.26g
5.91%
Sugar:2.44g
2.71%
Cholesterol:88.4mg
29.47%
Sodium:1269.67mg
55.2%
Protein:27.97g
55.95%
Selenium:34.8µg
49.71%
Phosphorus:364.08mg
36.41%
Vitamin B3:6.22mg
31.09%
Calcium:284.94mg
28.49%
Vitamin B1:0.42mg
27.68%
Vitamin B2:0.35mg
20.46%
Vitamin B6:0.32mg
16.22%
Zinc:2.39mg
15.9%
Vitamin A:701.31IU
14.03%
Iron:2.3mg
12.79%
Vitamin B12:0.74µg
12.28%
Potassium:339.05mg
9.69%
Manganese:0.19mg
9.65%
Folate:34.04µg
8.51%
Magnesium:30.83mg
7.71%
Vitamin B5:0.76mg
7.56%
Vitamin C:5.19mg
6.29%
Fiber:1.55g
6.21%
Vitamin E:0.76mg
5.07%
Copper:0.1mg
5.04%
Vitamin K:4.31µg
4.1%
Vitamin D:0.32µg
2.11%
Source:Foodista