Looking for something new to eat on Meatless Mondays?  These Tofu Tacos will satisfy your yummy craving while helping out the planet.


1 teaspoon chili powder

½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon turmeric powder

¼ teaspoon salt

a pinch of black pepper (or cayenne if you’re not a fiery person)

½ of a 14-ounce block of extra firm tofu

2 teaspoons of avocado oil

1 cup chopped greens (you decide: kale?  baby spinach? Swiss chard?)

4 corn tortillas

½ lime, cut into wedges 

20 minutes, prep to eat

(serves two)

To make:

Mix all of the spices and salt into a medium mixing bowl.  Set aside.

Lightly rinse off the tofu block.  While holding it over your sink with both hands, gently press your palms towards each other to help remove any excess liquid from the tofu.  Pat dry with a paper towel, then place the tofu into a bowl.  

Using a fork, break the tofu apart, lightly smushing it as you create tofu crumbles.  Once finished, add the spice mixture to the tofu crumbles and mix well.

In a medium frying pan, warm up the oil on medium-low heat.  Once the pan is heated, add in the tofu, stirring well every so often for 5 minutes.  

Next, add the chopped greens to the tofu crumbles.  Mix thoroughly and let cook for another 5 minutes.   

Once the tofu is slightly brown, cover the pan, remove it from the stove, and set aside for a few minutes.

To warm up the tortillas, pat each one lightly with damp hands to help them soften up a bit.  In a separate large frying pan, place the tortillas side by side, heating them for 2 or 3 minutes on low heat.  If the edges start to curl, remove the tortilla quickly.

Ready to eat?  Me too!  Place two tortillas next to each other on a plate, then add some of the tofu crumble/greens mixture to each tortilla (down the middle of each tortilla).  Do this times two.

Garnish with a squeeze of lime (and avocado and cilantro if you like!) and enjoy.