Potato Salmon Bake
A comforting potato-salmon bake layering tender potatoes and flaky salmon in a creamy sauce. Baked until golden and bubbly, this hearty dish blends rich flavors and textures for a satisfying, all-in-one meal.
Read MoreTofu Tacos
Drescription
These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.
Ingredients
- 1tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon ground cinnamon
- 1 (14- to 16-ounce) block extra-firm tofu, patted dry and cut into ½-inch pieces
- 2 tablespoons extra-virgin olive oil
- ½ cup chopped onion
- 2 large cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed
- 2 teaspoons cider vinegar
- ½ cup chopped cilantro
- 8 corn tortillas, warmed
- shredded cabbage, pico de gallo and/or guacamole (optional)
Directions
- Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.
- To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired.
