This is easy to make, especially if you already have some mole, Cheesy Chile Sauce, or other favorite spicy sauce on hand. If not, a few extra minutes to blend up your own sauce will be well worth the effort. Have your sauce warming gently in a pan while you put the rest of it together. (If you just don't want to deal with the sauce, store bought salsa, Cholula, or Tabasco can fill in.)
(This makes enough for 2-3 people. You can stretch the amount without adding more tofu by adding beans, more tortillas, and other veggies.)
1 block extra firm tofu - pressed
The pressing is optional, but removing some of the water from the tofu makes it easier to brown, and much less splattery when you throw it in the hot oil. You can buy a fancy tofu press (which I intend to do very soon), or you can wrap your tofu in a clean dish towel and put something heavy on top of it for about 15 minutes or so.
While the tofu is pressing, chop up:
1 jalapeño (optional)
2 cloves garlic
1/2 red bell pepper
2 large handfuls baby spinach
6 corn tortillas
You'll also need:
1/2-1 cup frozen or fresh corn
salt and pepper
In a large skillet, heat a fairly generous amount of oil over slightly hotter than medium heat. I use aroma-free coconut oil. Cube or crumble the pressed tofu into the hot oil, and cook, stirring gently, for a few minutes, until it starts to brown. Throw in the onion and jalapeño. When the onion is softened a little, add the garlic, red bell pepper, and chopped tortillas. Stir gently for a minute or two. Wilt the spinach into the mix, and then add the corn. (If using frozen corn, push everything to the edges of the skillet, and place the corn in the center to thaw before stirring it in. Add salt and pepper to taste, or let everyone season their own at the table.
Serve topped with your choice of sauce (the mole was awesome) and some avocado slices. I can't wait for next Sunday. I think we'll have this again.