Tofu Scramble Tacos

Name: Tofu Scramble Tacos
Ingredients: 1/3 block of extra-firm tofu, drained and pressed; 1/2 cup diced green pepper; 1/4 cup diced onion; 1/2 cup canned diced tomatoes (preferably with green chilis); 1/3 cup corn (if frozen thaw first); 2-3 teaspoons taco seasoning (preferably all-natural like Simply Organic); Salt to taste; 4 corn tortillas

8 ingredients

3 steps

Ingredients

1/3 block of extra-firm tofu, drained and pressed
1/2 cup diced green pepper
1/4 cup diced onion
1/2 cup canned diced tomatoes (preferably with green chilis)
1/3 cup corn (if frozen thaw first)
2-3 teaspoons taco seasoning (preferably all-natural like Simply Organic)
Salt to taste
4 corn tortillas

Directions

1

Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
2

Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off. Fill tortillas and top as desired. Enjoy!
3

Nutrition Info (2 tacos): 236 calories, 6g fat, 4g fiber, 12g protein *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.