vegetarian | gluten free | dairy free | egg free | vegan

25 minutes or less

What You’ll Need:

2 Tbsp coconut oil

1 block organic, extra firm tofu, pressed & cubed

2 1/2 tsp prepared taco seasoning (recipe below)

1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp sea salt
OPTIONAL: 1 tsp cayenne pepper

For the salsa:

4 kiwifruit, peeled & diced

2 Tbsp rice wine vinegar

1/2 red onion, minced

Juice of 1 lime

pinch sea salt

OPTIONAL: 1 jalapeno, seeded & minced

For serving:

8 corn tortillas

1/4 (5-7oz) bag baby arugula

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set

aside.

Prepare salsa in a medium size bowl, Set aside.

Then, combine spices for taco seasoning in a jar. Shake to mix. You’ll have some left over to have on hand in your spice cabinet!

Cube pressed tofu, toss into bowl with 2 1/2 tsp prepared seasoning & toss to coat.

Heat coconut oil in a large skillet over high heat. Add seasoned tofu & pan fry, tossing often, for about 8-10 minutes, or until cubes are a little crispy.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Top tortillas with tofu, salsa & arugula & be so happy.

Makes about 8 tacos, serving 2-3