Tofu and Alfalfa Sprouts Tacos

I normally post dinner recipes on here, but I just HAD to post today's lunch.  I eat this for lunch quite often, actually.  Especially after I make a fresh batch of tortillas (from this recipe).  When buying tofu, please buy organic. 

As with most meals I make, this one is completely adaptable to whatever you like or have on hand.  My basics are always roasted tofu and alfalfa sprouts.  Today I added baby sweet bell peppers.  I've also done cucumber slices, julienned carrots, sprouted sugar peas, and avocados.

Tofu and Alfalfa Sprouts Tacos

Ingredients:

• 1 block of organic tofu, drained and patted dry
• olive oil in a Misto
• Tastefully Simple Seasoned Salt
• 100% whole wheat tortillas
• alfalfa sprouts, rinsed and patted dry
• baby sweet bell peppers, sliced

Directions:

• Pre-heat toaster oven to 350 degrees, F.
• Slice the block of tofu in half, lengthwise.  Then slice it again, lengthwise, then again, lengthwise.  You should have 8 long thin pieces.  Pat them dry.
• Spray a toaster baking sheet with olive oil.  Arrange the tofu in a single layer on the baking sheet.  Sprinkle with TSSS.  Roast in the toaster oven until golden around the edges, about 15 minutes.  Remove pan from oven and set aside to cool slightly.
• Place a tortilla on a plate and arrange with sprouts and pepper slices.  Place two pieces of the roasted tofu on top, fold the tortilla in half and enjoy!

 If you like a little more kick, add a few drops of sriracha, tabasco, buffalo sauce, etc.