Veggie Tacos with Black Beans, Tofu, Spinach and Fresh Pineapple Salsa
For the Pineapple Salsa:
¼ pineapple, peeled, cored and diced ½ red bell pepper, diced ½ green bell pepper, diced ½ jalapeno, minced 3 scallions 1 lime, juiced ¼ bunch cilantro, chopped Salt, to taste Black pepper, to taste
For the Tacos:
3 tbsp extra virgin olive oil ½ red onion, diced 1 stalk of celery, diced 1 carrot, diced 4 oz. button mushrooms, sliced 3 cloves garlic, minced 2 tsp cumin, ground 1 tsp oregano, ground 1 tsp chili powder 1/2 lb. extra firm tofu, crumbled 1 can black beans, rinsed and drained 1 tbsp red wine vinegar *Spanish rice 6 oz. baby spinach Salt, to taste Black Pepper, to taste
Whole grain tortillas Queso fresco, crumbled Sour cream Hot sauce
In a bowl, add all the ingredients for the pineapple salsa and stir well. Set aside.
For the tacos, heat a large saute pan over medium high heat. Add the olive oil, onion, celery and carrot and saute until the vegetables start to soften, about 5 minutes. Add the mushrooms, garlic, cumin, oregano and chili powder and cook for another 3 minutes. Add the tofu, beans, vinegar, and if you are using rice, 3 tbsp of water. Cook until the liquid is absorbed and add the spinach. Cook for 1 minute more, just so that the spinach wilts and season with salt and pepper. Remove from the heat.
In another dry saute pan, heat the tortillas until soft and set on a plate under a towel. Or, heat the tortillas in a microwave until pliable and warm.
To serve the tacos, add a generous amount of the veggie mixture to a warm tortilla and top with the queso fresco, pineapple salsa, a dollop of sour cream. For those that like their tacos spicy, serve them with the hot sauce of your choice.
**Note: If you have any rice leftover from the night before, add it to your taco mixture. It is a good way to use the leftovers and stretch out the fillings for the tacos!