Foraging for Dinner = Waspy Tacos

Every now and then I like to go on an adventure for my food. This time my foraging tendencies led me out into the yard where chives grow wild and dandelions seem like a nuisance, but to me they were treasures! Two hand fulls later of chives ripped from the ground and another two hand fulls of collected dandelion greens and I had a great addition to the nights tofu tacos' toppings!!

Spring has sprung, which means the return of farmers' markets, and the return of food creativity. These tofu tacos were seasoned just like you would have seasoned ground beef, but they were light on the stomach and 'clean' in the mouth with all the fresh toppings. Try 'em for yourself and don't forget - they don't have to be tacos, you could make them into a burrito, salad (sans chips) or on top of spaghetti squash or beans!

This recipe is enough for 6-7 tacos

1 package soft tofu
1 teaspoon Montreal Steak seasoning
1/4 cup Ortega taco sauce
1/4 cup small dice red onion
1 avocado sliced
2 tomatoes diced
1/4 cup chopped chives
1 cup dandelion greens (or arugula)
taco shells
shredded cheese (Mexican mix of course!)
salsa and sour cream optional

1. Drain tofu, cut into small slices
2. Heat saute pan over medium low heat. Add tofu, seasoning and taco sauce. As tofu heats through, break it up with a spoon so that it is into small pieces about the size of ground beef bits. Cook about 5-6 minutes.
3. Build tacos as desired and enjoy!<>