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

• Fast

• Kid Friendly

• 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

Bon Appetit!

Ingredients:

• 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

• For topping:

  • Chopped cilantro

  • Quick pickled onions

  • Chopped cherry tomatoes

  • Lime wedges

  • Sliced avocado

  • Sour cream

Directions:

• 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!