Tofu Taco Skillet
Looking for an easy Cinco De Mayo one-pan weeknight dinner? We've got you right here!
This Tofu Taco Skillet is:
Simple enough for the kids help make it
Can be made vegan, gluten free, and allergen friendly
So colorful and festive, which also means nutrient dense!
Versatile, use what you have on hand
1 tsp EVOO
1 container extra firm tofu (or protein of choice)
1-2 Tbsp homemade taco seasoning
1 can pinto beans, drained (or beans of choice)
1 small can corn, drained
12 oz jarred salsa, about 1 jar (make sure to pick your favorite)
About 1/2 bag of tortilla chips (you'll need to eye ball this)
1 cup shredded Mexican cheese blend
Chopped cherry tomatoes
Prepare pickled onions and homemade taco seasoning according to recipes.
In a large skillet over medium heat, warm EVOO. Meanwhile, crumble tofu with a fork (see picture below).
When oil is hot, add tofu and taco seasoning and mix to combine. Let cook untouched for about 5-7 minutes, until browned. Then flip and brown other sides.
Add beans, corn, and salsa. Mix well and cook for 3 minutes.
Spread chips over top of the tofu mixture, then sprinkle with cheese.
Broil for 2 to 3 minutes until cheese in bubbling and lightly browned (keep an eye on it though, it will go from brown to burnt quickly).
Remove from oven and add toppings to your hearts content!
Kid tip: If your kids don't like mixed foods, reserve some ingredients before combining, like the tofu, corn, beans, and toppings, and serve a la carte!