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- 3 tbsp. vegetable oil
- 1 pkg (12 oz) additional agency tofu, pressed of excess liquid and nick into 1/2″ cubes
- 1/2 lg onion, sliced
- 1 lg chipotle in adobo, chopped, + 2 tbsp adobo sauce
- 1 can (15 oz) lentils, rinsed and drained
- 4 C chopped swiss chard
- 8 corn taco shells
- 1/4 C beefy-free easy yogurt
- sliced radishes and cilantro
- lime wedges, for serving
Instructions
- In handsome skillet, heat 2 Tbsp oil over medium-high heat. Season tofu with salt and pepper to kind and cook till golden, about 6 minutes. Switch tofu to paper-towel-lined plate. Warmth remaining 1 Tbsp oil in skillet and add onion. Cook dinner till relaxed, about 5 minutes. Add chipotle, adobo sauce, lentils, and chard and cook till chard wilts, about 4 minutes. Return tofu to pan and season with salt and pepper. Divide combination amongst taco shells. Top with yogurt, radishes, and cilantro. Back with lime wedges.
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