Tofu Scramble Tacos

• 0.333 (16 1/16 ounce) package extra firm tofu, rinsed, drained and pressed*
• 1/2 cup diced green pepper
• 1/4 cup diced onion
• 1/2 cup canned diced tomato (preferably with green chilis)
• 1/3 cup corn (if frozen, thaw first)
• 2 -3 teaspoons taco seasoning
• salt
• 4 corn tortillas
• cooking spray

1. Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
2. Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
3. Fill tortillas and top as desired. Enjoy!
4. *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.

green pepper, onion, tomato, corn, taco, salt, corn tortillas, cooking spray

Taken from www.food.com/recipe/tofu-scramble-tacos-460899 (may not work)