Sweet Potato & Tofu Tacos

I get about half of the kids to dig on this one. I'm determined that it won't be long before they all love it! ;)

What you'll need:

2 medium sized sweet potatoes
1 package of firm tofu
1 can black beans
1/2 white or yellow onion
3 large cloves minced garlic
Juice of 1 lemon
Lemon-pepper seasoning, to taste
Bragg's Liquid Amino's

Corn tortillas
Lettuce or kale
Tomatoes &/or salsa
Avocado or guacamole

• Chop sweet potatoes into squares and sauté in grape seed oil. As the potatoes begin to soften, add the tofu and chop/scramble it into crumbles (as pictured above). 
• Add chopped or diced onion.
• Add minced garlic.
• Add Bragg's (squirt from the bottle in a circle around the pan one time).
• Add juice from 1 lemon. 
• Continue to sauté on medium-high until everything is cooked and begins to brown and become slightly crunchy.
• Season with lemon-pepper (or spices of your choice)
• Add black beans (they're added just long enough to get warmed up)
• Warm corn tortillas on stove top skillet so they become slightly crunchy without being fried (no oil needed).
• Top with taco mixture, avocado, tomatoes and/or salsa, and chopped romaine lettuce or kale.

ENJOY!! 

My Cold Bean Salad

This recipe is quick and easy, and gets rave reviews every time I make it. It's a cold bean salad and you can change it up however you like. Here's what I do:

1 can Kidney beans

1 can Northern (or other white) beans

1 can green beans

Small can sliced black olives

1 cucumber chopped

1 avocado chopped

1 diced small garlic clove

Dash of lemon juice

Olive oil & your choice of vinegar, to taste. I prefer red wine, apple cider or balsalmic vinegar.

Salt & pepper to taste.

This is so cool because depending on how much time you have or what you're in the mood for, you can take things out or swap ingredients and it's still great! My tip: the more colorful, the better it tastes. :) Enjoy!