Tofu Tacos!

Sometimes it can be very exciting to just use what you have in the fridge and make a weekday dinner, depending on what sorts of goodies you have in your fridge, of course. This time the outcome was good ol' tofu tacos.

I drained, chopped and marinated the tofu in Lawry's seasoned salt. I then cooked it in a cast iron skillet while I separately sauteed onions, red bell peppers, garlic, mushrooms and chard in olive oil, salt and pepper, and later added the veggie mixture to the tofu.

I seasoned the veggie-tofu concoction with some more Lawry's, garlic powder and cumin. Meanwhile, I threw some corn tortillas dipped in oil onto another hot cast iron to crisp. I served the tacos with some pinto beans, sharp cheddar, chopped Romaine and topped them with Greek yogurt "crema" and fresh corn salsa.

The corn salsa consisted of fresh corn, tomatoes, onion, cilantro, lime juice, salt and pepper.
The tacos were simply awesome. Don't forget about tofu next time it's sitting in your fridge, lonely on the shelf just waiting for you to do something more inspired with it than stir fry and serve it over rice.