These flavorful and easy-to-make vegetarian tacos loaded with all of your favorite fresh vegetables are the perfect mid-week dish. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
In a bowl, add all the ingredients for the pineapple salsa and stir well. Set aside.
For the tacos, heat a large sauté pan over medium high heat. Add the olive oil, onion, celery and carrot and sauté until the vegetables start to soften, about 5 minutes. Add the mushrooms, garlic, cumin, oregano and chili powder and cook for another 3 minutes. Add the tofu, beans, vinegar, and if you are using rice, 3 tbsp of water. Cook until the liquid is absorbed and add the spinach. Cook for 1 minute more, just so that the spinach wilts and season with salt and pepper. Remove from the heat.
In another dry sauté pan, heat the tortillas until soft and set on a plate under a towel. Or, heat the tortillas in a microwave until pliable and warm.
To serve the tacos, add a generous amount of the veggie mixture to a warm tortilla and top with the queso fresco, pineapple salsa, a dollop of sour cream. For those that like their tacos spicy, serve them with the hot sauce of your choice.
Note: If you have any rice leftover from the night before, add it to your taco mixture. It is a good way to use the leftovers and stretch out the fillings for the tacos!