• 8 ounces extra-firm tofu, drained
• 1 teaspoon extra-virgin olive oil
• 1 cups mushrooms, finely chopped
• 2 green onions, diced
• 1 clove garlic, minced
• cup plus 2 tablespoons homemade or low-sodium prepared salsa, divided
• 1 teaspoon reduced-sodium taco seasoning
• 1 teaspoon reduced-sodium soy sauce
• 1 (15-ounce) can (1 cup) unsalted black beans, rinsed, drained
• 8 small (6-inch) whole-grain tortillas
• 2 cups leafy green lettuce
• 2 tomatoes, diced
• 1 avocado, sliced into eighths
• 1 cup shredded cheese (optional)

Shred drained tofu with a grater. Heat olive oil in a large skillet and add tofu, mushrooms, onions, garlic, 2 tablespoons salsa, taco seasoning, and soy sauce. Saut for about 5 minutes, until mushrooms are tender. Meanwhile, heat black beans (in the microwave or over the stove) until warm. Warm tortillas in the microwave for 1 minute.

To assemble tacos: Fill each tortilla with about 1/4 cup tofu-mushroom mixture, 1/4 cup beans, 1/4 cup lettuce, 1/4 tomato, 1 slice of avocado, 2 tablespoons cheese (if using) and 1 tablespoon salsa.

Nutritional information per serving: 244 calories, 10 g protein, 10 g fat, 2 g saturated fat, 31 g carbohydrate, 7 g fiber, 2 g sugar, 217 mg sodium.