NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

1 cup canned black beans

0.5 cup frozen corn

2 large high-protein tortillas

2 tbsp nutritional yeast

1 tbsp raw pepitas

0.25 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp chili powder

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lime

0.25 cup fresh cilantro

0.5 medium red onion

1 medium jalapeño

PREPARATION

• 1

  Wrap the extra firm tofu in a clean kitchen towel and place a heavy skillet on top for 10 minutes to press out excess moisture.

• 2

  While the tofu presses, combine the frozen corn, diced red onion, minced jalapeño, and chopped cilantro in a small bowl.

• 3

  Squeeze the juice of the lime over the corn mixture and toss with a portion of the sea salt to create a bright, zesty salsa.

• 4

  In a small dry pan over medium heat, toast the pepitas for 3-5 minutes until they are fragrant and start to pop, then set aside.

• 5

  Crumble the pressed tofu into small pieces and sauté in a large skillet with olive oil over medium-high heat until the edges are golden and crisp.

• 6

  Stir in the black beans, nutritional yeast, cumin, chili powder, garlic powder, and the remaining sea salt and black pepper, cooking for another 5 minutes until heated through.

• 7

  Warm the high-protein tortillas in a separate dry pan or directly over a low gas flame until soft and slightly charred.

• 8

  Divide the high-protein tofu and bean mixture among the tortillas, then top with the fresh corn salsa and toasted pepitas.