Tofu Taco

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
1 taco

This taco is a great vegetarian option. It features a garlic and jalapeno mixture, a tofu scallion and bok choy misture, carrots and a sesame-ginger dressing.

Ingredients

Vegetable oil
1⁄2 oz. garlic and jalapeño mixture, minced
1 oz. tofu, scallion and bok choy mixture, diced
1 tortilla
1⁄2 oz. carrots, shredded
1⁄2 oz. sesame-ginger dressing
Pinch cilantro, chopped

Steps

1. Using squeeze bottle squirt quarter-sized droplet of oil on center of flat top grill.

2. Using small ladle place garlic/jalapeño mixture on grill in oil, and stir to coat.

3. Using tongs place prepped tofu/greens on garlic/jalapeño mixture, and stir together. [Note: This item will now be referred to collectively as vegetable mixture.]

4. Cook vegetable mixture until bok choy is tender and soft, about 2 mins.

5. Place tortilla on designated “bread” area of flat top grill.

6. Stir/flip both items at least once during cooking.

7. Immediately after flipping tortilla, use spatula to place cooked vegetable mixture across center of tortilla from end to end. [Note: This item will now be referred to as taco.]

8. Place piece of 10-in. deli paper on cutting board, and using spatula, move assembled taco from flat top to deli paper.

9. Using tongs place shredded carrots over vegetable mixture.

10. Using squirt bottle, drizzle thin line of sesame-ginger dressing over shredded carrots.

11. Finish by sprinkling chopped cilantro over vegetable mixture to garnish.

12. Wrap taco in piece of 10-in. deli paper.

13. Place finished taco in small clamshell container.

More From FoodService Director

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources