25 minutes or less

What you’ll need:

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the tacos filling:

1/2 red onion, chopped

1 pepper, hot or sweet, chopped

5-6oz baby spinach

1 Tbsp olive oil

1 block organic, firm tofu, pressed & crumbled

6 corn tortillas

1 avocado

Optional Toppings:

.5oz cilantro, chopped

handful cherry tomatoes, halved

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press top plate lightly to begin to release excess water. Set aside.

While tofu presses, saute pepper, mushroom & onion in a large frying plan with olive oil until tender.

Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Add tofu & 2 1/2 tsp prepared seasoning to pan. Toss to coat. Cook for an additional 6-8 minutes.

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Smear each tortilla with ripe avocado. Top with taco filling, cilantro & tomatoes. ENJOY!

Serves 2-3.