Tacos With Spinach, Corn & Goat Cheese

1 Tbs olive oil
1 14-oz package extra firm tofu—drained, patted dry, and crumbled
1 1/2 tsp chili powder
kosher salt and black pepper
1 10 oz package frozen corn (2 cups), thawed
1 5 oz package baby spinach (about 6 loosely packed cups)
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese (3 oz)
3/4 cup salsa

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.

Review: I don’t like extra-firm tofu, but I found that baked tofu is yummy. Mike picked out savory flavor and I cubed it, which is easy to cut. Mike wanted black beans added to this dish, so we could eat it more as a salad. That was a great addition. Also, I couldn’t get the goat cheese to crumble evenly, so I melted it in the skillet with the vegetables, which gave all the vegetables an even coating of goat cheese. This was really yummy and was actually better without a tortilla!!