Tofu Tacos

Ingredients:

• 14 oz container of extra firm tofu (squeezed or pressed and crumbled)
• 24 oz jar of store-bought salsa or homemade salsa
• One small red onion, diced
• One small green pepper, diced
• One small red, orange or yellow pepper, diced
• Three cloves garlic, minced
• ½ cup of water
• One tablespoon of olive oil or coconut oil
• Salt and pepper to taste

Method:

1. Heat a large skillet over medium heat. When it is hot, add the oil, onion, peppers, and garlic. Saute about 4 minutes, stirring often. 
2. Bring the heat up to high and add the crumbled tofu. Check the notes below on preparing tofu. Stir often until browning takes place, about 5 minutes.
3. Add the entire jar of salsa and water. Stir to combine all ingredients and then turn the heat to low. Cover and allow to simmer for 15-20 minutes. 
4. Serve this with guacamole, salsa, lettuce, cheese, or any toppings you love. You can either use a taco shell or make it onto a burrito. 

• One note about preparing tofu. I use a tofu press for about 30 minutes to get rid of the extra water. You can even press it overnight. For years, I piled books on the tofu to press out the water. But honestly, the tofu press is cheap, and I will link the one I use below. You could also eliminate the pressing by merely squeezing the water out and crumbling it with your hands. I typically crumble it onto a plate, so I am ready to add it all when the skillet is hot. 
• You could also add additional spices like chili powder, cumin, or paprika.