Tofu Tacos with Romaine Slaw
Ingredients:
- 2 cloves garlic
- 1 small onion
- ½ small poblano
- ½ red pepper
- 1 tablespoon oil
- 12 ounces extra-firm tofu (squeezed of moisture)
- 1½ teaspoons chili powder
- ½ teaspoon ground coriander
- Kosher salt
- Black pepper
- 8 small corn tortillas
- ½ head romaine lettuce (sliced)
- 1 jalapeño (thinly sliced)
- Lime wedges for serving
Directions
In a food processor, finely chop the garlic, onion, poblano and red pepper.
Heat the oil in a large nonstick skillet. Add the vegetable mixture and sauté for 4 minutes. Crumble the tofu into the skillet, season with the chili powder, coriander and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown.
Spoon the tofu filling into corn tortillas and top with the romaine and jalapeño.
Serve with lime wedges, if desired.