Buffalo Tofu and Garlic Shrimp Tacos

I rarely cook with Tofu but make a lot of Mexican! Here is a quick and easy dinner using a locally made buffalo sauce instead of salsa for something different.

I buy the organic 365 tofu extra firm which is easier to sautee and pair with spicy black beans. 

Slice one avocado and use a blended cheese as needed and add in peppers, onions or zucchini. 

Another alternative is to add extra garlic shrimp!

 

 

I like pairing this with a fruit forward salsa like mango or pineapple. This time I chose a mango chutney found in Pittsburgh's Strip District.

You'll need:
- Tortillas (use the whole foods 365 brand-red chili)
- 1 can of spicy black beans
- 1/2 container of extra firm tofu cut into cubes or (1/2 pound of wild caught shrimp)
- Olive oil for sauteing
- 2 bell peppers, Onions (I used vidalia)
- Shredded monterey jack and cheddar
- 1 avocado

Optional:
- Fruity salsa
- Buffalo Sauce
- Garlic

Heat black beans at a low temperature. Slice peppers and onions and sautee in olive oil with pepper or other seasoning. Chop garlic or pour buffalo sauce into sautee pan then stir in Tofu or shrimp. If using garlic, allow time for garlic to simmer in olive oil for 5 minutes prior to adding shrimp. While this all is cooking, slice avocado and heat tortillas on low (I can't live without my toaster oven!). Drain beans and then combine ingredients"buffet'' style to your liking!

Delicious!