Meatless Tacos
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 162. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/4 cup lentils
- 1/4 cup chopped onion
- 1 8-ounce can tomato sauce
- 1/2 of a 1 1/8- or 1 1/4-ounce envelope (5 teaspoons) taco seasoning mix
- 8 ounces tofu (fresh bean curd), drained and finely chopped
- 8 taco shells, warmed
- 1 1/2 cups shredded lettuce
- 1 medium tomato, chopped
- 1/2 cup shredded cheddar cheese
- Salsa
Instructions
- Rinse lentils; drain. In a medium saucepan combine lentils, onion, and 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or till tender and liquid is absorbed.
- Stir tomato sauce and seasoning mix into lentils. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, cheese, and salsa.
- Bulgur Tacos: Prepare as above, except substitute bulgur for lentils. Cover and simmer bulgur, onion, and 3/4 cup water about 10 minutes or till tender and liquid is absorbed.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Vegetarian tacos at Cabuche.jpg" by https://www.flickr.com/photos/charlieontravel/; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Vegetarian_tacos_at_Cabuche.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.