On a cold, dry spring day you may have a heartier appetite than on a warm, wet day. Tofu Tacos with Greens make an easy, satisfying meal for a hearty day while staying aligned with the lighter qualities of spring. The dry quality of corn, the bitter taste of the greens, and a hint of spice to help the body digest tofu’s proteins balance the meal so you will feel full, but not heavy.
Spring Recipe: Tofu Tacos with Greens
1 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
pinch of black pepper or cayenne pepper
1/4 tsp salt
half of a 14-oz block of extra firm tofu
2 tsp sunflower oil or ghee
1 cup roughly chopped baby spinach or swiss chard
4 corn tortillas
lime, cut into wedges
Toppings, in any combination: fresh salsa, sliced avocados, chopped cilantro, shredded carrots, shredded lettuce
Combine all the spices and the salt in a small mixing bowl. Rinse the tofu well and squeeze it between your palms to remove some of the water. This will make it cook faster.
In a small bowl, mash the tofu with a fork, then stir into the spice mixture.
In a medium frying pan, warm the oil or ghee on medi- um-low heat. When the pan is hot, add the tofu and fry, using a spatula to stir well every few minutes. After 5 minutes, add the chopped greens and fold in with the spatula. Continue cooking and stirring for 5 minutes more. When the tofu begins to brown, remove from heat and cover to keep warm.
Pat each tortilla with damp hands to soften. In another large frying pan, spread the tortillas in a single layer and warm over low heat for 2–3 minutes. If the edges begin to curl, take them off the heat immediately.
To serve, place 2 tortillas side by side on 2 plates and spoon a strip of tofu mixture on each tortilla. Add toppings in any combination. Accompany with fresh lime wedges to squeeze on top. Fold in half to eat as soft tacos.
NOTE: If your body doesn’t digest tofu well, substitute 4–6 egg whites, lightly scrambled.