Thursday Night Tofu Tacos

• 4 teaspoons taco seasoning (or to taste)
• 3 garlic cloves, minced
• 14 cup sun-dried tomato, finely chopped
• 12-34 cup warm water
• hot sauce, to taste
• 1 -3 teaspoon olive oil
• 1 large onion, chopped
• 1 (275 g) package firm tofu, drained (and optionally pressed)
• 100 g red bell peppers, finely chopped (replace some with fresh jalapenos for more heat)
• 100 g cremini mushrooms, finely chopped
• 60 g monterey jack pepper cheese, in small pieces (can substitute any meltable cheese or veg cheese)
• 14 cup corn (canned, frozen, or fresh-cooked)
• 6 small flour tortillas, warmed
• 2 tomatoes, chopped
• 140 g iceberg lettuce, chopped (about 1/4 large head)
• salsa, to taste
• sour cream (optional)
• shredded cheese (optional)

1. Combine the sauce ingredients in a small pan.
2. Put over low heat and simmer gently, stirring occasionally, until thickened.
3. Keep warm.
4. Meanwhile, heat olive oil in a large frying pan.
5. Add onions and cook until softened, about 3 minutes.
6. Mash tofu with a fork, then add to frying pan.
7. Stir-fry until tofu is much drier and starts to get a ground meat type of texture (about 10 minutes).
8. Add chopped mushrooms and peppers, cook 5 minutes.
9. Stir in cheese, corn, and sauce; cook until corn is heated and cheese is thoroughly melted.
10. Place a portion of filling in each tortilla; add tomatoes, lettuce, salsa, and any additional toppings.
11. Roll and serve.

taco, garlic, tomato, water, hot sauce, olive oil, onion, firm tofu, red bell peppers, cremini mushrooms, pepper cheese, corn, flour tortillas, tomatoes, salsa, sour cream, cheese

Taken from www.food.com/recipe/thursday-night-tofu-tacos-236335 (may not work)