By Heather McDougall
Heather likes to prepare this meal in many different forms, depending on her mood and what is available in the refrigerator and pantry. Most of the preparation can be done ahead of time, and cooking only takes a few minutes, so this is a meal that can go together quickly. This is delicious with the black beans, vegetables, and aioli or with the tofu, cabbage, and aioli. Or try it with a combination of all of the fillings for your own variation.
Serves: Serves: 4-6
Prep Time: 30 min
Cook Time: 15 min
1 Black beans: Saute onion in broth until translucent, about 7-10 minutes. Add corn and beans and heat through. Add salt to taste. Set aside.
2 Vegetable Saute: Saute onion in 1/4 cup of the broth until softened. Add remaining broth and squash, simmer until soft, about 15 minutes. (Add more broth if necessary to keep from drying out.) Remove from heat, add cilantro, mix well, and set aside.
3 Spicy Tofu: Drain tofu in a colander and press out excess water with paper towels. Cut into 1/2 inch cubes. Combine soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne in a large bowl. Add tofu and mix gently. Let stand for 10 minutes, stirring occasionally. Place a large non-stick frying pan on medium heat. Add tofu and cook turning occasionally for about 10 minutes. Set aside.
4 Cabbage: Combine all ingredients in a bowl and set aside.
5 Corn Tortillas: Soften individually on a dry non-stick griddle, or wrap in a towel and heat in the microwave.
6 Take a soft corn tortilla, spoon your choice of fillings down the center, such as beans and vegetables or tofu and cabbage, add a bit of aioli and your choice of optional toppings, roll up and eat with your fingers.
7 Optional Toppings: chopped tomatoes shredded lettuce, sliced olives, sliced avocado, or salsa