Potato Tofu Tacos

This is a good way to serve tofu so that everyone in the family will like it!

Serves 6.

Ingredients:

• 2 medium potatoes, peeled and cut in 1/2 inch dice
• 12 oz extra firm tofu
• 1/4 c canola oil
• 15 corn tortillas
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp dry oregano
• 1 tsp dry cilantro
• 1/2 tsp hot red pepper powder
• 1/2 c shredded cheddar cheese

Directions:

1. Place diced potatoes in a small pot and add enough water to cover. Bring to a boil over medium heat and boil 5 minutes. Drain and set aside.
2. Over a colander, break the tofu up into crumbles and allow to stand and dry while proceeding with the recipe.
3. In a large, heavy skillet on a medium setting, heat the oil. Add a tortilla and fry about 10-20 seconds, or until softened and puffed. Flip over and leave another few seconds. Drain on clean toweling. Repeat with the remaining tortillas.
4. In the same skillet, using the residual oil (or adding a bit more if needed), saute the bell pepper and onions until soft, or about 4 minutes. Add the garlic and saute another minute.
5. Preheat oven to 350 degrees F.
6. Stir the tofu and potatoes into the skillet mixture. Add the chili powder, salt, cumin, oregano, cilantro, and hot red pepper powder. Blend well
7. Fill the tortillas with about 2 heaping tablespoons of the tofu mixture each and place side-by-side in a baking dish. Top with cheddar cheese and bake 10 minutes, or until the cheese has melted. Serve hot with sour cream and salsa on the side.