Turtle Bean and Tofu Tacos

The key to packing some meals in a lunch is keeping ingredients separated until meal time and assembling as you eat.  Otherwise things get  kind of soggy.  A bento box setup is really good for this purpose.

It’s nutritious, delicious and,with proper planning, quite easy.

Ingredients

1 (14-ounce) package extra-firm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese

Method

Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes.

Add beans and remaining green onions, stir well and until beans are heated through, about 2 minutes more.

Tofu/black beans mixture, shredded cheese and tomato are spooned into my customary silicone muffin/cupcake liners, and packed into one of the lunch box tiers.  Tortillas and other sides are stored in the second tier.

Shiny Pie!

Healthy Living, Hearth and Home