Tofu Chorizo Tacos

• 8 6 inch tortillas
• 2 tablespoons olive oil
• 1 small red onion, diced
• 1 tablespoon garlic, minced
• salt
• pepper
• 1 1/2 pounds firm tofu, pressed
• 1 red bell pepper, diced
• 2 tablespoons lime juice
• 1/4 cup crushed tomatoes, from can
• 3 tablespoons green onion, chopped
• 3 tablespoons crumbled feta

1. Preheat the oven to 400u0b0 F. Stack the tortillas on a large square of foil and wrap them loosely.
2. Put the oil in a large skillet over medium-high heat. Add the onion and garlic; season with salt and pepper. Cook until the vegetables soften, about 4 minutes.
3. Crumble the tofu into the pan with your hands. Cook, stirring and scraping the bottom of the skillet occasionally. Adjust the heat as necessary. Cook the tofu until it browns and crisps as much or as little as you like it (anywhere from 10 to 30 minutes; I cooked mine for about 20 minutes).
4. When the tofu is almost ready, put the tortillas in the oven.
5. Add the bell pepper to the pan. Add chili powder; stir, and cook, continuing to scrape any browned bits from the bottom of the pan. Add lime juice and crushed tomatoes and stir. Cook for 3 minutes.
6. Scoop tofu into tortillas and serve with green onions and feta.

tortillas, olive oil, red onion, garlic, salt, pepper, firm tofu, red bell pepper, lime juice, tomatoes, green onion, feta

Taken from food52.com/recipes/35035-tofu-chorizo-tacos (may not work)