Ay caramba! Los tacos me ponen muy feliz! (Tacos make me really happy!) I know, I know, I’m silly.
Really though, I love Mexican food! And I love making these super simple tacos for lunches because they are quick, high protein (even more so when served with 1/2 cup black beans) and of course they taste amazing. I made this with mushrooms, onions and tofu only today because I was out of red and green bell peppers. Thinly slicing about a cup of those and adding them to the sautee is also very delicious.
3 gluten-free soft corn tacos, like Chi Chi’s brand
3/4 cup extra firm tofu, cubed
1/2 cup yellow onion, chopped coarsely
1 1/4 cups mushrooms, sliced
1 tbsp extra light tasting olive oil
1 medium tomato, chopped coarsely
1/4 cup green onion chopped
1-2 tsp minced garlic
1/4 tsp cumin
1 tsp Mexican chili powder
1/2 cup canned black beans (optional side item)
(Ready to multi-task? I heat the taco shells in the oven at the same time as sauteeing everything so it will all be done at the same time.)
Heat oil in medium skillet over medium heat. While the oil is heating, preheat oven to 350. Add onions and garlic and sautee 5 minutes. The oven should be heated now; spray a cookie sheet lightly with nonstick spray as well as the tacos. Set the oven timer for 8 minutes. Now, back to the stovetop! Add peppers now if you are going to use those. If not, go ahead and add the mushrooms and tofu and seasonings. Sautee on medium heat until all veggies are cooked throughly. If you are serving the black beans with this, go ahead and pop those in the microwave for a couple of minutes. In about 20 minutes this should all be done! Remove taco shells from oven, place on your plate as shown in the picture and top with sauteed tofu, onions and mushrooms, followed by fresh tomato and fresh green onion. You could even top with guacamole, vegan sour cream as I did in the picture, or even some fresh jalapenos. Serve with black beans on the side if desired.