Tofu Veggie Tacos

I’m not a tofu fan, but my daughters are. In an effort to expand my tofu wheelhouse, I came up with these vegan tacos. This took about 10 to 15 minutes start to finish. You can’t ask for a faster, vegan brunch on a bustling Sunday morning. This makes 6 tacos. You could serve this tofu scramble in hard or soft tacos, or over rice. Add guac, shredded cheese, or sour cream if that’s your thing.

Ingredients:
6 hard taco shells (have extra on hand in case some break)
A 14 oz block of extra firm tofu
A medium onion, diced
Two different colored bell peppers, diced
A can of black beans, rinsed
1/2 tsp each cumin, dried basil, and chili powder
3/4 tsp smoked paprika (regular is ok too)
Salt, pepper
1/4 cup fresh chopped cilantro (optional)

Drain the tofu on a plate with double layers of paper towels, on both sides. Remove paper towels, and mash the tofu with a fork. Heat 2 tbsp olive oil in a large skillet. Sauté the onion for a couple minutes. Add the peppers and all seasonings, EXCEPT the salt and pepper. I always have some veg stock to deglaze when the pan gets dry, which it did. A couple of tbsp did the trick. Cook until fragrant, about 2 minutes. Add the mashed tofu and the beans. Add 1/2 tsp salt and 1/4 tsp pepper (I’m a very conservative pepper user; do you). Stir well, and cook another couple of minutes. Taste, adjust seasonings if need be. Spoon the tofu veggie mixture into taco shells. If you’re using soft tacos, I suggest cooking them on each side in a dry skillet, two minutes per side. Top with any of your fave taco toppers.