Finally, a recipe post: Tofu Tacos

It's time to share one of my favorite summer recipes.  Tofu tacos.  Don't run away if you think you don't like tofu.  Also don't run away if you think you don't like tacos.  This dish is really like neither.  And if you're not vegetarian, try it for just one meal every once in a while.

The original recipe is from my favorite magazine, but I've tweaked it.  It's a vegetarian recipe we both like - it's tasty and you walk away from the table satisfied but not heavy.  It's easy to cook, easy on the budget, and easily adaptable.  My kids even love it, especially my 2-yr-old.  In the picture below I didn't have salsa so I just added my own tomatoes and I had kale instead of spinach.  The last time I made it I added black beans and I'll be doing that from now on!

Tofu Tacos

Serves 4 | Hands-On Time: 20m | Total Time: 20m

Ingredients

• 1 tablespoon olive oil
• 1 14-ounce package extra-firm tofu, drained, patted dry, and crumbled
• 3 teaspoons chili powder
• salt and black pepper
• 2 cups frozen corn, thawed
• 1 5-ounce package baby spinach (about 6 loosely packed cups)
• 8 small flour tortillas, warmed
• 1 can black beans, rinsed & drained
• 3/4 cup store-bought refrigerated salsa
• shredded jack and/or cheddar cheese (optional) 
• 1 avocado, diced (optional)

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
3. Add the corn and beans. Cook, tossing, until heated through, about 2 minutes.
4. Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.
5. Fill the tortillas with the tofu mixture, cheese, salsa & avocado.

 Here are some additional notes:

• Blake likes to add tabasco sauce.
• The rest of the family likes to add shredded cheese to their tacos.  I personally think the cheese kills the flavor, but to each his own.
• The filling rewarms wonderfully for leftovers
• People most often complain about tofu because of it's texture.  The extra firm tofu is not slippery and almost crumbles instead.  The other great thing about tofu is that its own flavor is very mild and it soaks up the flavor from the dish so well.  The key to tofu is seasoning it well.