INGREDIENTS:
-1 block extra firm tofu-1/2 a white or yellow onion, chopped (about a cup) or, shredded sm. zuke
-1/2 a bell pepper, chopped (about a cup)
-1 cup kale, leaves pulled off tough stem in chunks
-1.4 oz packet taco seasoning (watch out for animal products)or, try veg. chili beans.
-10 corn tortillas
-2 tablespoons oil, divided
Your favorite taco toppings I used:
-Shredded lettuce &; cabbage
-Salsa
-Tofutti sour cream
-Diced tomatoes
fresh salsa
DIRECTIONS:
Prepare veggies and toppings, no need to press the tofu, just drain it.Heat 1 tablespoon of oil in a hot wok or other large non-stick pan. Take your block of tofu and crumble it into the pan. Fry the tofu until it begins to turn golden, stirring occasionally.
Once tofu begins to turn golden, add the bell peppers,onions, and the other tablespoon of oil (if you need it). Continue to cook until bell peppers and onions are soft, stirring occasionally.
Add kale and taco seasoning (no need to add water or anything), mix until all the tofu and veggies are evenly coated and kale is wilted. Take off heat.
Heat your tortillas however you chose, add taco filling and toppings, enjoy!
*Tempra strips (morning star has some flavored one too), in packages at health food stores or steitan (gluten) can be use in place of tofu as a me stat substitute.http://www.harekrsna.de/artikel/islam-vegetarianism.htm
