Szechuan Veggie Tacos

Bursting with flavor, these veggie tacos are simply amazing!

Recipe Ingredients:

Daikon Salad:
2 cups shredded daikon or jicama
1 cup shredded carrots
1/2 teaspoon granulated sugar
2 tablespoons rice wine vinegar
2 tablespoons chili garlic sauce

Szechuan Stuffing:
1 tablespoon light olive oil
1 sweet onion, sliced
1 red bell pepper, sliced
1 purple eggplant sliced in half moons
1/2 of a (14-ounce) package firm tofu, cubed
2 tablespoons chili garlic sauce
2 tablespoons black bean paste

16 (6-inch) tortillas flour or white corn
1 cup chopped fresh cilantro

Cooking Directions:

1. For Daikon Salad: In medium bowl, combine all salad ingredients.
2. For Szechuan Stuffing: In wok, heat light olive oil over high heat. Add onions and peppers and sauté 2 minutes, then add eggplant and stir-fry 1 minute.
3. Add tofu and sauté 1 minute.
4. Add chili garlic sauce and black bean paste; sauté 1 minute.
5. Remove from heat and prepare tortillas.
6. Heat tortillas on both sides using griddle or frying pan.
7. Remove and divide Szechuan Stuffing between each tortilla, then top with 2 tablespoons Daikon Salad and cilantro. Serve.

Makes 8 servings. (Serving Size: 1 tortilla with 1/4 cup Szechuan Stuffing and 2 tablespoons Daikon Salad.)

Nutritional Information Per Serving (1/8 of recipe): Calories: 150; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 22g; Fiber: 3g; Sugar: 3g; Protein: 5g; Sodium: 370mg; Potassium: 145mg.