Veggie-Tofu Tacos

I stopped by the store on the way home from running errands and stayed focused enough to just pick out frozen vegetables, salsa, tortillas, toilet paper, and contact solution (aka, the five things I can't live without). This was an amazing feat because my already low blood sugar was encouraging me to buy everything in sight. I was kind of disappointed that they were out of the cheap whole-wheat tortillas, but I really wanted some, so I broke down and got flour.

When I got home, I wanted something quick and good, so tacos sounded like the best option. I chopped up a (surprisingly) small onion and began sauteing it in a little olive oil. I added some frozen green beans and some frozen yellow squash to the onion, along with a little crushed sea salt and a lot of black pepper. I let these cook while I cut up half a block of Mori Nu Silken Firm Tofu into bite-size chunks. I added a little hot water to the pan of vegetables to help them soften and put the other half of the tofu in the fridge to hopefully concoct something good with it tomorrow.

After most of the water steamed off, I tossed in the tofu chunks. To this, I added a palmful of cumin and a few shakes of less-sodium soy sauce, crushed red pepper, chili powder, turmeric, garlic powder, and paprika. I sauteed this for a little less than 10 minutes, until the tofu looked like it was a little browned and the vegetables looked soft and cooked through.

I pulled out two of the taquito-size tortillas and sprinkled the last of my shredded cheese on both. I piled a couple scoops of the cooked mixture on each and topped them both off with a generous amount of El Pinto Medium Salsa, which is one of my faves because it has NO CILANTRO and tastes really fresh.

These were, dare I say, crumbelievable! The only downpoint was that, by the time I had taken some pictures of them, the tortillas had soaked up a lot of the juice and were hard to keep together. They tasted amazing though, and that's all that matters. I still have enough left to add to some quinoa or couscous tomorrow (to make up for the flour tonight) for lunch.