- 1 1/2 tsp. chili powder
- 1/2 tsp. ground coriander
- kosher salt
- black pepper
- 8 small corn tortillas
- 1/2 head romaine lettuce, sliced
- 1 jalapeno, thinly sliced
- Lime wedges, for serving
- 2 cloves garlic
- 1 Small Onion
- 1/2 small poblano
- 1/2 red pepper
- 1 tbsp. oil
- 12 oz. extra-firm tofu, squeezed of moisture
In a food processor, mince the garlic, onion, poblano, and red pepper.
The oil in a large nonstick skillet is heating. Add the vegetable combination, and then sauté it for 4 minutes.
Crumble the tofu into the skillet and heat it, stirring periodically, until it turns golden brown. Coriander,
chili powder, and 1/4 tsp of salt and pepper are used as seasonings.
Corn tortillas filled with the tofu filling should be placed on top of the romaine and jalapenos. Add lime
wedges as a garnish if you’d like.
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