Vegetarian Tacos with Spinach, Corn and Goat Cheese

By sidecars

Ingredients

• 1 tablespoon olive oil
• 1 14 ounce package extra-firm tofu, drained, patted dry, and crumbled
• 1 1/2 teaspoons chili powder kosher salt and black pepper
• 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 ounces)
• 3/4 cup store-bought refrigerated salsa

Details

Servings 4
Adapted from saymmm.com

Preparation

Step 1

Directions
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.