iHUNGRY SPAGHETTI TACOS

By Bubbles

Ingredients

• Soy crumbles, Tofu Shirataki, taco seasoning
• Ingredients
• 1 cup frozen ground-beef-style soy crumbles (such as Boca Meatless Ground Crumbles or MorningStar Farms Meal Starters Grillers Recipe Crumbles)
• 3/4 tsp. taco seasoning mix
• 1 bag House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute (refrigerated, in the tofu section)
• 1 cup canned crushed tomatoes
• 6 corn taco shells (flat-bottomed shells, if available)
• 3/4 cup shredded fat-free cheddar cheese
• 1/3 cup chopped onion
• 1/2 cup shredded lettuce

Details

Servings 3
Adapted from theview.abc.go.com

Preparation

Step 1

1. Place soy crumbles in a microwave-safe bowl and sprinkle with taco seasoning. Microwave for 1 minute, or until hot. Stir and set aside.
2. Use a strainer to rinse and drain noodles well. Pat dry. Place noodles in a microwave-safe bowl, and microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em).
3. Add the crushed tomatoes and seasoned crumbles to the bowl of noodles and mix well. Microwave for another minute, until hot.
4. Give spaghetti mixture a stir and then evenly distribute among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada

PER SERVING (1/3 of recipe, 2 tacos): 253 calories, 7g fat, 778mg sodium, 29.5g carbs, 6g fiber, 4g sugars, 18g protein