Preface:

I'm a little bit convinced that homemade corn tortillas can make anything taste good. If you've never made corn tortillas, please try it! I have a recipe in the Morsels tab. All you need is masa, water, and salt. It's really easy, and if you like tacos, it just may be life–changing.

Okay, about the tacos:

In all honesty, this recipe is the result of Covid quarantining, a lack of groceries, and the realization that I've been eating pinto beans at almost every meal lately. Sautéing crumbled tofu with salsa and spices brings a shredded chicken vibe that's a nice change of pace from bean tacos. I did, indeed, chuck frozen broccoli into tacos because I was desperate to see something green on my plate. That said, the tofu, salsa, onion, and broccoli combination was tasty enough that I will be making it again. Either it's good, or homemade tortillas are just that magical.

What:

firm tofu

broccoli

yellow onion

homemade corn tortillas

masa

salt

water

salsa

olive oil

seasonings:

cumin

garlic powder

Trader Joe's Vegan Chicken–Less Seasoning Salt

salt

pepper

hot sauce

How:

Make corn tortillas (see recipe in Morsels)

Chop onion and broccoli

Heat olive oil over medium heat

Crumble tofu into the pan and add onion

Stir in salsa and season with spices

Once the onions have softened, add broccoli and continue cooking until broccoli becomes lightly tender

Assemble tacos

What did I use and why?

Trader Joe's Vegan Chicken–Less Seasoning Salt: I've been loving adding this to tofu, beans, soups, stir fry...anything that could benefit from a savory, umami, dare–I–say chicken–y flavor. Highly recommend!