starveded:

Low Calorie Vegie Taco “Meat” and taco salad 🌮

Extra Firm Silken Tofu: 200 kcal in 12.3 oz package

2 egg whites: 34 kcal (17 per each large egg)

Taco Bell Taco Seasoning Packet: 10 cal

Cayenne 1 tsp: 6kcal

½ cup water

Whole pan: approx 18 oz and 250 kcal ~ 6 3-oz servings

put 3 oz (42kcal) on top of shredded lettuce or another green (~20-40 kcal depending) and top with 2 tbsp of salsa (10 kcal) or mild sauce (10 kcal) for a taco salad under 100 calories

or if you want to stay fuller longer add in a ¼ cup of black beans for 55 kcal and a more complete texture balance.

I also sometimes will eat this with sliced cucumbers or broccoli florets instead.

Instructions:

Cut tofu into slices and press between paper towels to remove moisture. Place in a nonstick pan (NO oil — obviously) at medium to medium-high heat, allowing to brown. Add egg whites and stir (chop the tofu and eggs with the spatula until it is the texture that is most appealing to you). Add cayenne, salt, taco seasoning and water and let sit at med-low heat for 2-3 minuets or until you feel the mixture has marinated well.

The texture can be strange if you are not used to tofu. I recommend mixing into shredded lettuce with the salsa and/or taco-bell mild sauce (sold in stores and very tasty and strong, even if you just use a little) and/or black beans. The mixture’s texture isn’t noticeable and it just tastes like a yummy, dense, VERY filling taco salad!