AHHH!!!! I Married A VEGETARIAN!!!: Tofu Tacos!

TOFU TACOS!

So I finally got around to making this Tofu Taco recipe I found a while back. I've never cooked with Tofu before, and to be honest, the last time I even ate tofu was about 9 years ago when I was over in Japan on a college internship. I didn't like it then, so I was assuming I wouldn't like it now. But being the loving spouse I am, I looked past my own desires for meat and cooked something both Shelton and I could eat. I picked up the ingredients last week when I originally planned on making this, so thankfully the "fresh" items were still fresh. This is a super easy meal to make. Probably took me less then 30 minutes total!

Here's the list:
1/2 tsp Chile Powder
1/2 tsp Cumin
1/2 tsp Dried Coriander
2 tsp Fresh Lime Juice ( I used more like 3)
1 package Firm Tofu (the store was out of Firm, so I used Extra Firm. I'm sure either is fine)
1 package Small Tortillas (I ended up using 10 small flour tortillas)
1 tsp Olive Oil
1/2 Onion, chopped
2 Cloves Garlic, minced
1 15oz can of Black Beans, drained
1/2 cup Fresh Corn Kernels (I bought a can and used about half)

Optional Garnishes:
Chopped Cilantro
Sour Cream
Sliced Avocado
Sliced Tomatoes
Shredded Cheese
Mild Salsa

Directions:
1. Put the Chile powder, cumin, coriander, and lime juice in a bowl and whisk to combine.
2. Add the tofu and mash with a fork until the tofu is crumbled and fully coated. Allow to marinate while you prepare the tacos.

3. Wrap the tortillas in tin foil and put in a 200F oven to get heat while preparing the rest.

4. Heat the olive oil over medium heat in a large skillet.
5. Add the onion and garlic and cook, stirring often, 3 minutes or until the onion has softened. (Careful not to burn the garlic)

6. Add the black beans and corn and mix together. (Funny story. Our can opener broke so I tasked Shelton with opening the cans. He ended up using a flat head screwdriver and a hammer. LOL)