Zucchini, Corn & Potato Tacos

From Better Homes & Garden

Cheddar cheese and tofu boost the protein in these flavorful meatless tacos. Even the reluctant vegetarian will go for tofu when it's accompanied by so many delicious ingredients. Fill taco shells with the vegetable mixture, top with shredded cheese, and add salsa, green onion, sour cream, and sliced avocado for a complete Southwestern meal.

• 1 medium potato, cut into 1/2-inch cubes (1 cup)
• 2 medium carrots, chopped (1 cup)
• 12 taco shells
• 1 tablespoon olive oil or cooking oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 small zucchini (about 6 ounces), cut into matchstick strips (about 1-1/4 cups)
• 1 cup fresh or frozen whole-kernel corn
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces firm tofu, cut into 1/2-inch cubes (1-1/2 cups)
• 1 cup shredded cheddar and/or Monterey Jack cheese (4 ounces)
• Salsa (optional)
• Sliced green onions (optional)
• Dairy sour cream and/or peeled avocado slices (optional)

directions

1. In a medium saucepan cook the potato and carrots, covered, in a small amount of boiling water until just tender, about 7 to 8 minutes; drain and set aside. If desired, heat taco shells according to package directions.
2. Meanwhile, in a large skillet heat oil; cook and stir onion and garlic in hot oil over medium-high heat for 2 minutes.
3. Add zucchini and corn; cook and stir 3 minutes more. Add chili powder, salt, and pepper. Cook and stir for 1 minute more. Add potato-carrot mixture and tofu. Stir gently to heat through.
4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion, sour cream, and avocados. Makes 6 servings.