Tofu Tacos 

½ package (8 oz.) extra firm tofu crumbled small

(if you prefer, or for something different, use veggie ground beef)

1 large leek - white & green - sliced thin

1 carrot - shredded

½ purple pepper - sliced thin

2-3 tbs. sunflower oil

½ cup vegan cheese (or rennetless dairy cheese - microbial or non-animal enzymes) grate

½ avocado - sliced thin 
1 cup of your favorite salsa or make your own

2-3 cloves garlic - finely minced

Taco seasoning to taste - I make my own and don’t measure - see below

salt and pepper to taste

1 bunch cilantro - coarsely chopped

4-6 leaves flat kale – coarsely chopped

2 limes - cut in wedges

8 corn or whole wheat (try something different like spelt or quinoa) tortillas

Taco seasoning - Mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Sauté leek & garlic in some of the sunflower oil for a few minutes. Add in carrot and pepper.  Sauté until tender, but not soft. 

Brown the tofu or veggie ground in the rest of the oil and add the taco seasoning to taste.

Combine the crumbled tofu or ground beef and veggies and mix well. Add salt & pepper to taste.  Cook for about 5 minutes more. 

Warm the tortillas. For a “not as healthy version”, lightly fry tortillas for a crispier shell. Be sure to drain well on paper towels.

Top with cheese, a slice of avocado, cilantro, kale and salsa. Garnish with lime.

Serve with black beans and brown rice.

Serves 3-4