Sheet Pan Tofu Kale Tacos

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: Homemade Tortillas:

⅓ cup whole wheat flour

⅓ cup unbleached all-purpose flour, plus more for rolling out dough

¼ teaspoon sea salt

⅓ cup warm water

½ teaspoon agave nectar

Coconut oil, for brushing the pan

subheading: Taco Filling:

14-ounce block firm tofu, pressed

1 tablespoon olive oil, divided

½ teaspoon chili powder

¼ teaspoon ground cumin

1 cup chopped yellow onion

½ cup chopped red bell pepper

3 cups curly kale that has been torn into bite-sized pieces

Salt & pepper, to taste

Optional: avocado & salsa, for topping

Directions at veganyackattack.com

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