Vegetarian Tacos With Goat Cheese
Course
Appetizer
Cuisine
Mexican
Servings
Prep Time
4
Servings
20
Minutes
Servings
Prep Time
4
Servings
20
Minutes
Ingredients
1
Tablespoon
Ekin Olive Oil
1
14 Ounce
Extra Firm Tofu
Drained, Patted Dry and Crumbled
1.5
Teaspoons
Chili Powder
Kosher Salt and Black Pepper
1
10 Ounce
Packaged Frozen Corn
Thawed
1
5 Ounce
Packaged Baby Spinach
About 6 loosely packed cups
8
Small
Flour Tortillas
Warmed
3/4
Cup
Crumbled Fresh Goat Cheese
3 Ounces
3/4
Cup
Store Bought Refrigerated Salsa
Instructions
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.
Add the corn. Cook, tossing, until heated through, about 2 minutes.
Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.
Fill the tortillas with the tofu mixture, goat cheese, and salsa.