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Nutrition Facts
Serving Size 197 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 390 mg 16%
Total Carbohydrate 34 g 11%
Dietary Fiber 6 g 24%
Sugars 9 g
Protein 9 g
Vitamin A 6% Iron 6%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pastor Style Tofu Taco

Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
6  People


Recipe makes 6 Servings

12 Oz extra firm tofu
1 Tbsp canola oil
1/2 cup(s) Red Rio Al Pastor Sauce
12 corn tortillas
1/2 cup(s) pickled radishes, see recipe
1/2 cup(s) white onion, diced
1/2 cup(s) pineapple, peeled, cored and diced
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Place tofu between 2 sheets of paper towels or a clean dish towel. Place it on a plate with a second plate over the top. Gently press tofu until towels are soaked through.
Heat canola oil in a large nonstick skillet over medium high heat.
Crumble in tofu. Cook for several minutes letting tofu to brown and crisp, then begin to stir. Continue to cook for several minutes stirring occasionally.
Add in sauce and bring to a simmer, then lower heat and allow sauce to reduce briefly.
Heat tortillas on a comal or hot skillet.
Serve each taco with a generous serving of tofu, pickled radishes (see recipe on, onion and pineapple.


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