They’ve also reduced the use of artificial colorings and flavors, removed artificial trans fats and high fructose corn syrup and, since 2008, have reduced sodium levels across the menu by 15%.Īnd there are plenty of low-Budget options to be had on the Taco Bell menu (very important PSA: soft chicken tacos clock in at just 4 Points a piece). In recent years, they’ve enlisted the help of registered dietitians and expanded the menu to include vegetarian, high protein, low-calorie, and low-fat options. Yes, you can eat Taco Bell and hit your weight-loss goals. Buying organically and locally cuts down on pesticide contamination and excessive greenhouse gas emissions during travel.Is there a more glorious road sighting than the purple Taco Bell sign appearing on the horizon? Does a magnetic forcefield pull you into the drive-thru? Is the soft crinkle of the wrapper music to your ears? Will that rich, heaping taco fit into your Budget? So many questions, and we can certainly answer that last one. This will make it easier to find local and organic mushies and greens. Mushrooms and greens: Make sure you're making this when mushrooms and greens are in season (pst! that's spring and fall). Buying locally can help connect you to your local food system and cut back on the miles your food has to travel. Alternatively, you could find a farmer who grows and mills flour locally. That means that they're held to a high environmental and social standard. Dig in!įlour: I like to buy King Arthur Flour brand because King Arthur Flour is a B Corp. Top each taco with about 1 1/2 tablespoons of salsa and garnish with chopped green or white onions. To build the tacos, place a small handful of leafy greens on each tortilla, followed by about 1/3 cup of filling. Saute, stirring only occasionally, until the tofu is warmed through and the mushrooms are cooked to your liking, about 15 minutes. Transfer the marinated mixture to a large skillet over medium heat. In a medium bowl, combine the tofu, mushrooms, garlic, apple cider vinegar, oil, smoked paprika, onion powder, salt, chili powder, cumin and black pepper. Repeat rolling out, frying and covering with remaining dough balls.Ĭhop the pressed tofu and mushrooms into bite-sized pieces and mince the garlic. Wrap the tortilla in a warm towel to keep it soft while you fry the remaining tortillas. Place the rolled-out tortilla in the ungreased pan and let fry for about 30 seconds on each side, or until the dough is speckled brown. When the skillet is hot and the dough has rested, roll out one ball of dough until it is about 6 inches in diameter. Toward the end of the dough's resting time, preheat a cast-iron skillet over medium-high heat. Cover the dough balls with a damp tea towel and let rest for 30 minutes. Shape each piece of dough into a ball and flatten it slightly. If the dough is too sticky, add a bit more flour.ĭivide the dough into 10 equal pieces. If the dough is too dry, add a bit more water. Transfer the dough to a lightly floured countertop and knead just until the dough forms a smooth ball. Continue stirring with the fork until the dough forms a shaggy mass. While whisking with a fork, gradually pour the liquid mixture into the well. Make a well in the center of the dry ingredients.
In a separate bowl or liquid measuring cup, combine oil and water.
In a medium bowl, whisk together the dry tortilla ingredients with a fork until well combined. Pressing tofu helps remove excess moisture so that the tofu can more easily absorb flavors and get crispy. Place a few more layered tea towels on top of the tofu block and place something heavy, like a cast-iron skillet or textbook, on top of those towels. To press the tofu, remove it from its packaging and place it on top of several folded tea towels. Let me know what you think of the recipe and don't forget to follow the sustainability tips below!ħ/8 to 1 cup hot tap water (about 110☏ to 120☏)ġ4 ounces firm or extra firm tofu, pressedġ small bunch or about 3 loosely packed cups of leafy greensįinely chopped white or green onion for garnishĭon't forget to press your tofu about 2 hours before starting this recipe.
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