Ingredients: 1/2 onion, chopped, or 1 tablespoon onion powder 2 garlic cloves, peeled and crushed, or 1 teaspoon garlic powder 1 small bell pepper, diced (optional) 1 tablespoon vegetable oil 1/2 pound firm tofu, crumbled (about 1 cup) 1 tablespoon chili powder 1 tablespoon nutritional yeast (optional) 1/4 teaspoon each: cumin and dried oregano 1 tablespoon soy sauce 1/4 cup tomato sauce 6 corn tortillas garnish: lettuce, onions, tomatoes, salsa, and avocado, if desired

Recipe: Sauté the onion, garlic, and bell pepper in oil for 2 to 3 minutes, then add the tofu, chili powder, yeast, cumin, oregano, and soy sauce. Cook for 3 minutes, then add the tomato sauce and simmer (slow cooking, make it bubble or simmer) over low heat until the mixture is fairly dry.

Heat the tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable. Place a small amount of the tofu mixture in the center of each tortilla, fold in half, and garnish, if desired.