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Vegetarian Tacos

Right before a trip, I save all the new magazines that arrive at home so I won’t be bored in flight. Besides, I have way too much to do at home before taking off. In Real Simple this month, I fell in love with this photo under the title If You Don’t Like Chopping….Try a No-Knife Recipe. I can dig that!

Vegetarian Tacos with Spinach, Corn, and Goat Cheese

1 T. olive oil
1 14-oz package extra firm tofu, drained, patted cry and crumbled
1 1/2 t. chili powder
Kosher salt and black pepper
1 10-oz package frozen corn (2 c.) thawed
1 5-oz package baby spinach (aobut 6 c. loosely packed)
8 small flower tortillas, warmed
3/4 c. crumbled fresh goat cheese (3 oz)
3/4 c. store-bought refrigerated salsa

Directions:
Heat oil in a large nonstick skillet over med-high heat. Add the tofu, chili powder, 1/4 t. each salt and pepper, and cook, tossing occasionally, until golden brown, about 4-5 minutes.

Add the corn and cook, tossing, until heated through, about 2 min. Add spinach 1/4 t. each salt and pepper and toss until wilted.

Fill the tortillas with the tofu mixture, goat cheese, and salsa.

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