Vegetarian Tacos

This the only purposefully vegetarian dish I know how to make, which I got from RealSimple magazine: Vegetarian Tacos With Spinach, Corn, & Goat Cheese. Evan made it first so I knew I liked it, otherwise I am pretty skeptical of vegetarian dishes. It’s yummy!

I made it for my vegetarian roommate, Katelynd. She insisted she didn’t like tofu. I insisted on making it anyway. (She can’t reject my one vegetarian dish!!)

Easy tofu tacos
{Adapted from RealSimple}

1 tablespoon olive oil
1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5-ounce package baby spinach (about 6 loosely packed cups)
8 small corn tortillas, warmed {RealSimple uses flour}
3/4 cup crumbled fresh goat cheese (3 ounces) {I substituted this with feta cheese, which I like better}
3/4 cup store-bought refrigerated salsa {I suggest pico de gaya}


01| Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

02| Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.

03| Fill the tortillas with the tofu mixture, cheese, and salsa. Enjoy!

Note: I don’t know about you, but I always have trouble getting corn tortillas to bend without breaking. While putting them in the microwave with a wet towel paper is ok, I think warming them on the pan is the way to go. On medium heat with a dash of oil, warm it on both sides until it’s pliable. With a little bit more oil you can even fry it into that familiar shape. Mmm.

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