Tofu Tacos

This was a freestyle cooking method when these tacos were developed.  Exact measurements may be a bit off.

WHAT'S IN IT?

• 3.5 ounces extra firm organic tofu, broken into small pieces
• 1 tsp sliced organic green onion
• 1 tsp fresh organic cilantro
• Finger grab of organic arugula and spinach mix
• 1/4 avocado diced
• 1 tbs taco seasoning
• 1 tbs sliced cucumber, without the skin
• 2 Siete almond flour tortilla's
• 1 tbs organic olive oil
• 1 tbs nutritional yeast

HOW TO MAKE IT:
If you have a cast iron skillet, it's the preferred cooking gear for this.   It allows the tofu to get a little crunchier.

Add olive oil to pan and heat it on a medium temp.  Slowly sprinkle the tofu into the pan, so it covers the entire pan.  Let it cook for 2 minutes before you start to move it around.  Sprinkle yeast and taco seasoning over the tofu and blend.   Let the tofu sit for 2 minutes, move it around, let it sit for 2 more minutes.  Add the green onion and cilantro.  Cook the tofu to your desired crispiness.  I cooked it for about 10 minutes.  

Warm the two tortilla's, place the arugula/spinach mix on top then layer in the tofu, adding the cucumber, and avocado.  Top it off with your favorite hot sauce and serve.   For a spicier kick, toss in some jalapeno's.

It's so damn good, you won't know it's tofu!
​