Rae Udy

RECIPES: Soy Tortilla Pizza and Tofu Tacos

By Rae Udy

There’s no need to spend all day cooking to enjoy delicious and nutritious soy foods for National Soy Month in April. Low in fat and great in taste, the following Tex-Mex recipes take less than fifteen minutes to prepare.
Soy Tortilla Pizza is wonderful served as an appetizer or light lunch. Modify this simple recipe to include your favorite pizza or Tex-Mex toppings. Canned soybeans or your favorite beans work well and save cooking time.
Tofu Tacos can marinate in the fridge all day and be heated in the microwave just before putting the tacos together. Rich in protein while remaining low in saturated fat and cholesterol, these light tacos are great for a refreshing change.
Add variety and soy to your life with these easy, fun-to-make recipes.

SOY TORTILLA PIZZA
8 ten inch whole wheat flour tortillas
2 cups cooked soy beans, drained and mashed
1 cup grated low-fat Cheddar or soy cheese
1 cup mild hot sauce
1 tomato, chopped fine
¼ (one-quarter) cup finely chopped green onions, with tops
½ (one-half) cup yogurt or low-fat soy sour cream
Place four tortillas on dry cookie sheets. Spread each with one-half cup beans and two tablespoons hot sauce. Place remaining four tortillas on top of beans. Spread each with two more tablespoons hot sauce then sprinkle each with one-quarter cup cheese. Bake uncovered in a preheated 300 degree oven for ten minutes or until cheese melts. Remove from oven and sprinkle each pizza with chopped tomatoes and onions. Top with two tablespoons yogurt or soy sour cream in center of each pizza. To serve, cut in half and half again to make four pizza slices. Serve hot. Yields four pizzas.

TOFU TACOS
2 cups tofu
½ (one-half) cup low-salt mild hot sauce
1 Tablespoon olive oil
1 Tablespoon lemon juice
½ (one-half) teaspoon ground cumin
¼ (one-quarter) teaspoon salt, if desired
3 cups finely chopped lettuce
1 tomato, chopped coarse
1 cup shredded low-fat cheddar cheese or soy cheddar cheese
12 warm taco shells
Drain tofu well and press tofu block in paper towels to absorb excess water. Cut into one-half inch cubes or break into small pieces. Marinate tofu in dressing made of hot sauce, oil, lemon juice, cumin and salt. Chill for one hour or overnight. When ready to serve heat for one or two minutes in the microwave. Fill warm taco shells with tofu filling, lettuce, tomato and cheese. Pass extra hot sauce. Yields six servings of two tacos each.