Tempeh Tacos with Spinach, Corn, and Goat Cheese

I love creative combinations for tacos, and this quick recipe from Real Simple fits the bill perfectly. I'm sometimes underwhelmed with the simplicity (aka blandness) of some Real Simple recipes, but a little extra seasoning made this dish flavorful and so easy to pull together! I originally planned to serve this filling in homemade tortillas, but we got caught up shopping on State Street got home later than I expected. I scored TWO Juicy Couture hoodies for a total of $40, though, so I think it was worth sacrificing homemade tortillas this time around. This filling was so good, and Joe and I kept raving about it after each bite. That's a really good sign, isn't it? Imagine how good this would be with fresh corn and homemade tortillas in the summer!

Tempeh Tacos with Spinach, Corn, and Goat Cheese
Adapted from Real Simple Magazine

Ingredients

* 1 tablespoon olive oil
* 1 package tempeh, crumbled
* 1 1/2 teaspoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* kosher salt and black pepper
* 1 10-ounce package frozen corn (2 cups), thawed
* 1 5-ounce package baby spinach (about 6 loosely packed cups)
* 8 small flour tortillas, warmed
* 3/4 cup crumbled fresh goat cheese (3 ounces)
* 3/4 cup store-bought refrigerated salsa

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
2. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
3. Fill the tortillas with the tofu mixture, goat cheese, and salsa.

If you live anywhere near us, save some effort and buy fresh guacamole from Harvest Time. It is better than I've ever made by myself! Then you can spend that extra time and energy making margaritas! Just make sure to invite me over, ok?