A weekly YUMMY dish.......

Although "Old Man Winter" refuses to leave, I've decided that eating a "Spring Like" meal makes me feel somewhat SANE. This is a recipe I saw in my Real Simple Magainze and thought I would try. My husband would never go for a vegetarian meal, so we had to add turkey meat. I also added Pico de gallo and kidney beans and used whole wheat tortillas. It was DELICIOUS!!!!!!!!

Ingredients
1 tablespoon olive oil
1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5-ounce package baby spinach (about 6 loosely packed cups)
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese (3 ounces)
3/4 cup store-bought refrigerated salsa

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