Turmeric and Tofu Taco

Let’s make it.

1. 1

   Prepare the quinoa and tofu.

   If using dry quinoa, combine it with ⅔ cup water in a small saucepan. Bring to a boil, cover and simmer gently for about 15 minutes, until the liquid is absorbed. Remove from the heat and rest, covered, for 5 minutes, then fluff. Meanwhile, wrap the drained tofu in a clean towel and press under a plate for 10–15 minutes. Cut into ½-inch-thick slices and season lightly with salt and pepper.

2. 2

   Brown the tofu.

   Heat 1 tablespoon canola oil in a large skillet over medium to medium-high heat. Add the tofu in a single layer and cook for about 3–4 minutes per side, until golden and crisp at the edges. Cook in batches if necessary so the pieces have room to brown. Transfer to a plate.

3. 3

   Cook the greens.

   Add 1 teaspoon of the remaining oil to the skillet. Add the chopped greens and cook, stirring, until wilted and tender, about 4–6 minutes. Add a small splash of water if needed to soften firmer stems, then let the moisture evaporate. Season lightly and transfer to the plate with the tofu.

4. 4

   Toast the seasoned quinoa.

   Add the remaining 2 teaspoons oil to the skillet. Stir in the cooked quinoa, cumin and chili powder. Spread into a thin layer and cook for 3–5 minutes, stirring occasionally, until hot with a few crisp, toasted edges. Taste and adjust the salt and pepper.

5. 5

   Fill the tortillas.

   Warm the tortillas on a dry skillet over medium heat until flexible, about 30–60 seconds per side. Divide the quinoa, tofu and greens among four 6-inch tortillas or eight 4-inch tortillas. Cut the tofu into shorter pieces for the smaller tortillas. Add hot sauce to taste and serve warm.