Vegetarian Tacos with Spinach, Corn, and Goat Cheese

1 Tbsp. Olive Oil
1 14 Oz. Package Extra Firm Tofu, Drained, Patted Dry, and Crumbled
1 ½ Tsp. Chili Powder
Kosher Salt and Black Pepper
1 10 Oz. Package Frozen Corn (2 Cups) Thawed
1 5 Oz. Package Baby Spinach (About 6 Loosely Packed Cups)
8 Small Flour Tortillas, Warmed
¾ Cup Crumbled Fresh Goat Cheese (3 Oz)
¾ Cup Store- Bought Refrigerated Salsa

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

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