Crispy Mushroom and Shredded Tofu Shawarma Tacos
These Crispy Mushroom and Shredded Tofu Shwarma Tacos are a delicious healthy and high protein vegetarian taco recipe.
Ingredients
Filling
- ~2 cups ripped apart oyster mushrooms (cups should be tightly packed) This is from about 1 clamshell oyster mushrooms
- 2 cups shredded tofu
- 4 cloves garlic - minced
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ cup finely chopped cilantro
- juice from 1 lime
- ½ block feta - crumbled
- black pepper to taste
- salt to taste I did not add any because the soy sauce made it salty enough
Other ingredients
- 6-8 taco sized tortillas (preferably flour)
- ¼-1/2 cup salsa for dipping optional
- ~¼ cup greek yogurt for topping optional
Instructions
- Preheat oven to 425 degrees.
- Heat a splash of oil in a skillet over medium heat. Add mushrooms, tofu, spices, soy sauce, tomato sauce and lime. Cook for 5 minutes. Add cilantro, garlic and feta. Cook for 5 more minutes.
- Warm taco shells in a microwave for 30-60 seconds, until warm and soft. Add 2-3 tablespoons taco filling to eat shell. Fold over and then flip so the filling side is on top. This will help to keep the tacos closed.
- Bake tacos for 15-20 minutes, flipping once halfway through.
- Let tacos cool, serve with yogurt and salsa if using and enjoy.
Notes
This makes 2-3 servings of tacos depending on how hungry you are.
Nutrition
Calories: 530kcalCarbohydrates: 44gProtein: 34gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 50mgSodium: 1779mgPotassium: 1203mgFiber: 7gSugar: 7gVitamin A: 1209IUVitamin C: 7mgCalcium: 435mgIron: 7mg
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