Vegan Tofu Tacos with Bell Pepper, Lettuce, Avocado & Salsa

Directions

1. Press the tofu: slice it in half lengthwise, layer between towels, place on a baking sheet, and weight it to draw out excess moisture.
2. Rinse and dry all produce to prep for chopping and slicing.
3. Trim the pepper, remove seeds, and dice it into small pieces.
4. Heat a nonstick skillet over medium heat to start the filling.
5. While the skillet heats, dice the red onion and mince the garlic.
6. Swirl oil in the hot skillet, then cook the pepper, onion, and garlic until they soften, about 4–5 minutes.
7. Shred the lettuce into thin strips and halve the avocado; scoop the flesh into a small dice and place on a serving plate.
8. Crumble the pressed tofu into the skillet, add taco seasoning from the cup, and cook, stirring occasionally, until the pieces are golden, about 4–5 minutes; remove from heat.
9. Warm the taco shells in the microwave if you like a softer texture before serving.
10. Assemble by dividing shells onto plates, filling with the tofu mixture, salsa, lettuce, and avocado, then serve.