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Prep Time: overnight | Cook Time: 10 mins | Makes: 10 tacos

Ingredients

• 14 oz firm tofu

• 2 Tbsp olive oil

• 3 tsp chili powder

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp garlic powder

• ¼ tsp kosher salt

• 10 corn tortillas

• 10 Tbsp jack cheese*, shredded

• 2 c lettuce, finely chopped

• ½ c red onions, finely chopped

• 1 c tomatoes, finely chopped

• Taco Truck Salsa Verde

Directions

1. Freeze tofu in its original container overnight, then defrost. Remove tofu and drain the water. Over a colander, squeeze and tear the tofu until most of the water is gone and you're left with fluffy bits.

2. In a medium nonstick pan, heat oil on medium high. Add tofu and don't stir, letting the tofu sear. Mix the spices, garlic powder, and salt, then stir into the tofu. When the tofu deepens in color and becomes crispy in places, remove to a plate.

3. Preheat oven to broil. On a sheet pan, lay tortillas in a single layer. Sprinkle each with 1 Tbsp of shredded cheese.

4. Broil until bubbly, careful not to burn.

5. On each tortilla, sprinkle tofu crumbles, lettuce, tomatoes, and onions. Drizzle with salsa verde.

Notes

• *For a dairy free option, use plant-based cheese.

Nutrition: (per taco) Calories: 170 kcals | Total Fat: 10 g | Saturated Fat: 3 g | Sodium: 235 mg | Carb: 12 g | Protein: 9 g | Fiber: 2 g | Calcium: 180 mg | Iron: 1 mg | Potassium: 20 mg.

Providence Heart Guide 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org