black bean and tofu tacos

Tacos are quick and easy. You can make them with just about anything you have in the fridge. I came home from work, and was super psyched about firing up the grill and making some grilled tofu tacos with the salsa Katie had made two days before. So I had a few beers while I was getting everything prepped and ready to go, and I forgot to check one thing. The charcoal. Turns out someone else in the building had used all our charcoal the night before (not that we would mind, we are pretty communal with backyard property in our building), but with a decent buzz and an empty stomach I had to think of a plan B, so here it is! This recipe made enough for 6 tacos.

Ingredients:
about 6 Tbsp leftover sweet pepper salsa
1 15 oz can of black beans, rinsed and drained
2 ears of cooked corn, kernels taken off the cob (we used leftovers from a BBQ, if you want to use frozen corn, it would be 1 1/2 cups, defrosted)
2 chipotle peppers in sauce, chopped finely (optional)
1 block of super firm tofu, cut into cubes
1/2 onion, diced
greens of 1 green onion, sliced for garnish
2 Tbsp chili powder
2 Tbsp lime juice
1 Tbsp canola oil
salt and pepper to taste

Preheat your oven to 350 degrees. Cut and drain tofu on a paper towel, while it drains, prep everything else. Marinate tofu in a bowl with the lime juice for 15 to 20 minutes. Drain the excess lime juice and sprinkle in chili powder and a pinch of salt. Toss to coat, and skewer if you are going to the grill (which I thought I was), or put on a baking sheet sprayed with cooking spray, and place in the oven to bake for 18-20 minutes.

In a large saute pan heat the canola oil over medium heat. Add onions and cook until translucent, 5-7 minutes. Add corn, black beans, chipotle peppers, and salt and pepper and cook until heated through. Garnish with green onions, and serve with tofu, salsa, and whatever else you like on tacos, on a toasted corn tortilla. Chow down, indoor style!