Vegetarian Tacos With Spinach, Corn, and Goat Cheese

Serves 4
Hands-On Time: 20m
Total Time: 20m

Ingredients

* 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

Directions

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.