Recipe Time: Vegetarian Tacos With Spinach, Corn, and Goat Cheese

posted on: Tuesday, March 23

In an attempt to lighten things up and try to add some healthy twists to my weekly meals I've been scouring the web for recipes. I came across this one on Real Simple and it was delicious! I am generally not a tofu person but this recipe added a little flavor and spice and I forgot that I was eating tofu all together. Not to mention it was quick and easy to make. See below for the recipe. Now all I have to do is kick the chocoholic cravings—right!


  • 1 tablespoon olive oil
  • 1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
  • 1 1/2 teaspoons chili powder
  • kosher salt and black pepper
  • 1 10-ounce package frozen corn (2 cups), thawed
  • 1 5-ounce package baby spinach (about 6 loosely packed cups)
  • 8 small flour tortillas, warmed
  • 3/4 cup crumbled fresh goat cheese (3 ounces)
  • 3/4 cup store-bought refrigerated salsa


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
  2. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
  3. Fill the tortillas with the tofu mixture, goat cheese, and salsa.


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