Tofu taco meat

After our visit to the HIGH museum of art to see incredible works by Frida Kahlo and Diego Rivera we were ready for some dinner. (Frida is one of my favorite artists and getting up close to some of my favorite paintings was totally awesome.)
Anyway, on the way home we were feeling pretty hungry and we were feeling inspired by these two artists from Mexico- we knew it had to be TACO NIGHT! So I threw together this delicious meal…

Ingredients:
-1 Tbs olive oil
– 6 baby bell peppers (orange, yellow, & red) finely chopped- seeds removed
-1/2- 1 red onion chopped
– 1 pack extra firm tofu (previously frozen)
– 2 Tbs taco seasoning
– 5 slices (or more to taste) jalapeños from the jar- mince these as finely as you can
– 1/2 Tbs paprika
– S & P to taste ( if your taco seasoning has a lot of sodium in it- don’t put any additional S!)

-1-2 cups water

Directions:
-open tofu pack, stick in a bowl and defrost in the microwave 2-3 mins just until the liquid is melted- not until it is all hot.
– squeeze remaining liquid from tofu block – you may need to use some dish towels to help absorb as much liquid as possible.
– cut tofu into slices, then slice the opposite direction to make smaller pieces.
– heat oil in a large pan then dump in the peppers, onions, and tofu. Sauté until the peppers and onions are soft.
– add the rest of the ingredients to the pan and cook until things are starting to brown.
– add 1-2 c water and stir
– continue to cook until all the liquid is absorbed.

Serve with toasted corn or flour tortillas, rice, ART’s refried beans, and any taco topping you might want.