Thursday, April 1, 2010

Too Good to Be True Tacos

These tacos are good.

Too good to be good for you.

Too good to be true I tell you.

Vegetarian Tacos with Spinach, Corn and Goat Cheese

1 Tablespoon olive oil
1/2 onion, chopped
1 teaspoon chopped garlic
1 1/2 teaspoons chili powder, or more to taste
Sea salt and black pepper to taste
1 red bell pepper, chopped
1 package extra-firm tofu - drained and patted dry, then crumbled
1 10-ounce package frozen corn (2 cups), thawed
1 5-ounce package baby spinach (about 6 loosely packed cups)
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese
3/4 cup fresh salsa (store bought or homemade)

Heat oil in large pan over medium-high heat; add onion, garlic and red pepper and saute for a few minutes (until onions are translucent).

Add the crumbled tofu (or crumble as you saute) and the chili powder and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, tossing occasionally until golden brown (4-5 minutes).

Add the corn and cook until heated through, about 2 minutes. Add the spinach and 1/4 teaspoon salt and pepper and toss until wilted.

Fill the warmed tortillas with the tofu mixture and top with goat cheese and salsa.


PS. this is NOT an April Fool's joke: Eric actually ATE and ENJOYED the tofu tacos.


  1. This sounds really good but I'm going to stick with fish for my fish tacos! :)

  2. these look AWESOME. but then again, you know I would basically eat my flip flop if you sprinkled some goat cheese on it.

    can't wait to try them!