Shredded Tofu & Mushroom Tacos
Chef Nelson seasons mushrooms and tofu with smoked paprika, garlic, and lemon, creating a hearty Tex-Mex filling layered with earthy flavor. A crisp cabbage slaw and creamy avocado sauce brighten every bite.
Nutritional facts
Protein
21g
Carbs
54g
Calories
430kcal
Fat
16g
Ingredients
Corn Tortilla, Extra Virgin Olive Oil, Carrots, Red Onion, Tofu, Black Pepper, Cilantro, Lemon, Garlic, Sweet Paprika, Kosher Salt, Cabbage, Buttom Mushroom, Lemon Juice, Greek Yogurt, Red Cabbage, Avocado
Contains milk, soybeans.
Reviews
5.0
Based on 4 reviews
Ratio of cabbage to the rest of the taco was very off - way too much!
Madison · 08/22/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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