Cook Time: 20 minutes 
Serves: 4

Ingredients:

• 1 Block Firm Tofu
• 12 Corn Tortillas 
• 4 oz Chestnut Mushrooms
• 1 Can of Black Beans 
• 1 Corn on the Cob
• 1 Bunch of Cilantro
• 2 Limes
• 2 Cloves of Garlic
• 2 Tbsp Oil
• 1 Tbsp Soy Sauce
• 1 Tbsp Nutritional Yeast
• 2 Tsp Kala Namak (Black Salt)
• 1 Tbsp Chili Powder
• 1 Tbsp Cumin
• 2 Tsp Black Pepper
• 2 Tsp Paprika 
• 2 Tsp Turmeric
• 2 Tsp Coriander

Directions:

1. Drain all the water out of your block of tofu. Wash, dry and slice your mushrooms. Drain and rinse a can of black beans. Slice the corn off of the corn cob. Peel and mince the garlic cloves. Wash, dry and roughly chop the cilantro, discarding the thick stems.
2. Heat up 2 tablespoons of oil in a large pan on medium high heat. When the oil is hot crumble the block of tofu into the pan with your hands. You can also break up the tofu with a wooden spoon. Let some of the water cook off for a min or two. 
3. Add in the garlic, soy sauce, nutritional yeast, kala namak, chili powder, cumin, turmeric, paprika, pepper and Coriander. Stir until combined.
4. Add in the mushrooms, black beans and corn. Stir occasionally until cooked through, about 5-7 min. Then remove from heat. Squeeze in the juice of a lime and stir. Top with the fresh cilantro 
5. Heat up your tortillas. You can microwave them wrapped up in a paper towel or you can fry them in a pan.
6. You can eat it with a fork or you can eat them taco style with your favorite salsa. Slice the lime in a few wedges and serve.