Mushroom-Tofu Tacos

No one will miss the meat with these pockets drizzled with a quick-prep cheese sauce.

Ingredients

• ½ cup milk
• 1½ tsp. all-purpose flour
• Pinch cayenne pepper
• 4 oz. cheddar, shredded
• 1 Tbs. olive oil
• 1 red pepper, sliced
• 2 cups mushrooms, sliced
• 1 lb. firm tofu, drained, cut into ¾” pieces
• 1 tsp. chili powder
• 6 soft taco-size flour tortillas, warmed
• 6 cups baby arugula, roughly
  chopped
• 1 avocado, pitted, peeled, sliced
• 6 radishes, sliced

Instructions

1. In small pot, whisk together milk, flour and cayenne pepper; over medium heat, bring to boil, stirring often. Reduce heat to low; add cheese. Cook, stirring, until melted and smooth, about 2 min. Reserve.
2.  In nonstick skillet, heat half of oil over medium-high heat. Add pepper and mushrooms; cook, stirring, until softened, 7–8 min. Remove. In same skillet, heat remaining oil over high heat. Add tofu and chili powder; cook, stirring, until golden, 5 min.
3. Add pepper mixture; cook until heated through, 1–2 min. If needed, over low heat, cook cheese sauce until heated through. Fill tortillas with arugula and tofu mixture. Top with avocado and radish slices. Drizzle with sauce.