Tofu Tacos

Ingredients

• 1 tbsp Coconut Oil
• 2 cups Frozen Bell Peppers And Onions
• 4 Roma Tomatoes
• 12 oz Firm Tofu
• 16 oz White Beans
• 2 Lime
• 2 tsp Adobo Seasoning
• 1 tsp Chili Powder
• 1 tsp Turmeric
• 1 tsp Paprika
• 3 tsp Salt
• 12 Corn Tortillas
• 6 Swiss Chard Leaves
• 1 tbsp Nutritional Yeast

1. 1Press the tofu between paper towels with a weight on top for about 15 minutes to remove excess moisture, then dice into small cubes.
2. 2Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium heat. Add the thawed frozen bell peppers and onions and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.
3. 3Add the diced tomatoes to the skillet and cook for 3 minutes more, until they begin to break down slightly.
4. 4Push the vegetables to one side of the skillet, add the remaining 1 1/2 teaspoons coconut oil, and add the diced tofu. Cook, stirring occasionally, until the tofu is lightly golden and any excess moisture has cooked off, about 6 minutes.
5. 5Stir in the white beans and cook until heated through, 3 to 4 minutes.
6. 6Add the juice of 1 lime, adobo seasoning, chili powder, turmeric, paprika, and 1/2 teaspoon salt. Stir well and cook for 2 to 3 minutes, tasting and adjusting salt as needed.
7. 7Warm the corn tortillas in a dry skillet or over an open flame until pliable and lightly charred, about 30 seconds per side.
8. 8Fill each tortilla with the tofu and bean mixture, optionally lining with a small piece of Swiss chard for crunch. Top with nutritional yeast and a squeeze of the remaining lime juice before serving.