Spinach and Tofu Tacos

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[SOUND] Welcome to HealthiNation.

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I'm Frances Largeman-Roth.

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I'm a registered dietician,
nutritionist, and a cookbook author.

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Today we are making these
awesome tofu spinach tacos.

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And not only is it a great weeknight
dinner that's super easy to make, but

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it also has awesome
anti-inflammatory properties.

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So you're going to cut the tofu
into half-inch pieces,

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which is what we have here, put that in a
bowl, and then we're going to spice it up.

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So we have a tablespoon of chili powder, a
teaspoon of cumin, and a teaspoon of salt.

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Get your tofu coated.

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I'm also going to add in some
freshly-ground black pepper.

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[MUSIC]

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And set that aside.

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And over medium-high heat, you're going
to add a tablespoon of coconut oil.

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To the coconut oil I'm adding
one medium chopped onion and

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a large clove of garlic, minced.

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Let this cook for a few minutes.

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The onion is loaded with flavonoids
which helps to reduce inflammation.

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To the pan, I'm also adding in one
teaspoon of fresh red pepper flakes.

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Now we're going to add our
tofu back into the pan.

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[MUSIC]

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Mm, this is starting to smell so good.

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You could also add ground
turmeric to the spice mixture.

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That's going to add a lot of yellow color
as well as anti-inflammatory power to

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this dish.

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Okay, to our tofu and
onion mixture, I'm going to add two

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cups of frozen corn kernels which
have thawed, as well as one and

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a half cups of either halved cherry
tomatoes or just chopped whole tomatoes.

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We're gonna let this cook for
about two minutes.

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Okay, we're ready to add our spinach now.

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This is five ounces of fresh spinach and

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what I love about this recipe is
it's loaded with antioxidants.

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You've got all these
colorful vegetables here and

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they're all contributing
antioxidants to the dish.

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Okay.
So it looks like a lot of spinach but

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it's gonna cook down really quickly.

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And because we pressed our tofu,
the tofu is holding its shape.

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And that's what you wanna see.

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You wanna see these nice
little cubes of tofu,

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not tofu that gets all
mushed up in your pan.

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Now we're just gonna add
the juice of a lime.

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Give it a toss.

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I have a corn tortilla here, I've just
heated it up in the oven a little bit.

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I'll spoon a little bit of
the filling into the taco shell.

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[MUSIC]

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Oh, that looks great.

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Now, I like to serve this
with lime wedges too,

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to kind of perk up
the flavor a little bit.

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Of course we don't want to
forget about our avocado,

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which has been shown to help
reduce the inflammatory response

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of other foods when you eat
avocado with other foods.

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It's got a nice taste.

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[MUSIC]

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Mm.

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Oh, this is such a great combination.

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You have the spicy tofu, the zesty lime.

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Mm, delicious.

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I know you're going to love this recipe.

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It's so healthy and tasty and
really easy to make at home.

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I'm Frances Largeman-Roth for
HealthiNation and I'll see you next time.

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