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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 head iceberg lettuce
  • ½ pound (brick) extra-firm tofu
  • 1, cut into strips sweet onion
  • 1, cut into strips Mexican squash
  • ½, cut into strips green bell pepper
  • ½, cut into strips red bell pepper
  • 6-7, cut into strips button mushrooms
  • 1 cup (frozen, thawed) corn kernels
  • 1 cup (boiled) black beans
  • 2 cup (chopped) baby spinach
  • 1 tbsp taco seasoning
  • 2 tbsp salsa
  • 1 tbsp oil
  • Cooking spray
  • to taste Salt

Method
 

  1. Cut tofu into ½ inch thick slices and lay flat on a plate
  2. Sprinkle and spread 1 tsp taco seasoning on both sides and leave aside to marinate for 10 minutes
  3. Spray cooking spray on a griddle and place the tofu slices on the griddle
  4. Grill the tofu on both sides until it is golden brown
  5. Take the grilled tofu off of the griddle and cut into bite size strips and keep aside
  6. Put 1 tbsp oil in a wok/skillet and heat
  7. Place onion strips into the wok/skillet and sauté for 1-2 minutes until it becomes translucent
  8. Add mushrooms, squash, green bell pepper, red bell pepper, chopped spinach and corn to the wok/skillet
  9. Sauté for 3-4 minutes on high heat until crisp tender
  10. Add grilled tofu strips, black beans, salsa and the remaining taco seasoning to the wok/skillet and stir the mixture and keep aside to cool
  11. ****you can add more salsa, taco seasoning and salt according to your taste
  12. Take out the stem from the iceberg lettuce and tap the lettuce on a chopping board to take out approximately 8-12 cups of lettuce
  13. Fill each cup of lettuce with the mixture and serve
  14. **Note: can be served with sour cream, guacamole and salsa