Vegetarian Tacos With Goat Cheese

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




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.

Add the corn. Cook, tossing, until heated through, about 2 minutes.

Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.

Fill the tortillas with the tofu mixture, goat cheese, and salsa.
from Real Simple magazine