Loaded Tofu Tacos for a Cinco de Mayo #SundaySupper
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves chopped fine or minced
- 1 heaping teaspoon cumin
- for added heat: a few pinches of crushed red pepper flakes
- 1 14 oz package tofu; drained well on paper towels and crumbled
- salt and freshly ground pepper
- avocado; mashed sliced or cubed
- freshly squeezed lime juice
- cucumbers; diced tiny optional
- tomatoes; diced tiny
- for added protein: black beans; rinsed and drained
- chives green onions and/or white onions for garnish
- salsa
- your favorite tortillas flour or corn; warmed or slightly toasted
Instructions
- Heat the olive oil in a non-stick pan over medium-high heat and cook the garlic, cumin and crushed red pepper flakes (if using), stirring until fragrant, for about 1-2 minutes. Add the crumbled tofu and cook for about 5 minutes or until slightly browned. Season with salt and pepper. Set aside.
- Mix the diced veggies with the avocado and add the lime juice. Season with salt and pepper and set aside.
- To assemble your tacos: layer on top of the tortilla in this order: tofu, black beans, avocado mixture and garnish with the chives and/or green onions and pour on the salsa to your liking.