4 Servings 10 min Cook
1/2 Block Tofu
1 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp, whole Cumin
1/4 Tsp Chili Powder
1/4 Tsp Turmeric
4 Tortilla (approx 7-8" dia) Tortillas
1 Can Canned Black Beans
1 Cup Salsa
1/4 Cup, sliced Jalapeno Peppers
2 Cup Spinach
Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
Unwrap tofu and use a fork to crumble into bite-sized pieces.
Add olive oil to pan and warm.
Add tofu to pan and sauté with the spices for 5-7 minutes until tofu is slightly browned.
Steam tortillas by pouring 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel.
Lay the tortillas in the basket in stacks (a small vegetable steamer will accommodate only one stack; a large Asian steamer will hold three or four stacks).
Drain and rinse black beans.
Steam spinach for 3-4 minutes or until just wilted.
Top tortillas with tofu mixture, beans, salsa, jalapeno, and spinach.