Ingredients

1 package extra firm tofu
4 cups shredded lettuce
1 cucumber thinly sliced
1/2 cup fresh cilantro
1 cup corn
1/2 cup red kidney beans rinsed and drained
1 1/2 TBS olive oil
2 limes (1 zested and juiced, one cut into wedges)
1/4 cup plain greek yogurt
1 TBS taco seasoning
Tortillas
Fresh salsa

Directions

1. Toss the lettuce, cucumbers, cilantro, corn and beans in a bowl. Add 1 TBS of olive oil, lime zest and half of lime juice. In a separate small bowl, mix the yogurt with remaining lime juice, season with salt and pepper.

2. Cut the tofu into 8 slices and remove the excess water. Mix the tofu with remaining olive oil and sprinkle with taco seasoning.

3. Heat the skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 min. Flip and cook 2 more min. Cut into strips.

4. Toast the tortillas in a dry skillet. To serve, add the tofu strips, vegetables and yogurt to each tortilla. Sprinkle with your favorite toppings, (cheese, salsa, etc.)