Kimchi Tacos

• 1 teaspoon Sesame Oil
• 1 cup Diced Tofu
• 1 Tablespoon Reduced-sodium Tamari Or Soy Sauce
• 2 whole Large Zucchini, Diced
• 2 leaves Swiss Chard, Stems Removed And Thinly Sliced
• 4 whole Scallions, Diced
• 1 pinch Cayenne, To Taste
• 8 whole 6 Inch Corn Tortillas
• 1 cup Kimchi, Drained
• 1 Lime
• Chives, Cilantro Or Raw Unsalted Peanuts, For Garnish (optional)

1. Heat sesame oil in a large skillet over medium heat.
2. Add tofu and cook for 3 minutes (or longer if you like tofu firmer; I cooked mine for approximately 8 minutes).
3. Add tamari, zucchini, Swiss chard, scallions, cayenne and pepper.
4. Cook until vegetables are tender, about 5 minutes.
5. While vegetables are cooking, warm tortillas in the microwave.
6. Place one tortilla on a microwave safe plate and cover with a moist paper towel; layer another tortilla and then another moist paper towel.
7. Continue until you have 4 tortillas (paper towel on top) and heat for 30 seconds.
8. Repeat with remaining tortillas.
9. When vegetables are tender, mix in kimchi and remove skillet from heat.
10. Divide and spoon tofu mixture into tortillas.
11. Squeeze lime and garnish with chopped chives, chopped cilantro leaves and raw unsalted peanuts.

sesame oil, tamari, zucchini, chard, scallions, cayenne, corn tortillas, lime, chives

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/kimchi-tacos/ (may not work)