Sauteed Red Pepper, Eggplant, Tofu Tacos, Repurposed for Pasta
with an Herb Sauce Recipe type: Repurposed Meal Prep time:  Cook
time:  Total time:  Serves: 4 Ingredients - Tacos   • Vegetable
/ canola / olive oil - 3 tbs.   • Tofu, super-firm vacuum packed
- 1 lb.   • Red pepper - 3   • Italian eggplant - 2   • Kosher
salt   • Herb sauce - 1/2 cup   • Taco shells / tortillas (your
favorite kind) - 8   • Cotija cheese* - 2 tbs.   • Herbs,
whatever you have on hand (I happened to have chives)
Ingredients - Pasta   • Pasta - 1/2 lb.   1. Tofu - Chop into
small cubes (about 1/3")   2. Eggplant - Chop into small cubes,
the same size as the tofu   3. Red pepper - Dice into small
squares, similar width to the tofu and eggplant   4. Herbs -
Chop / mince   5. Herb sauce - Make if you haven't already done
so. Recipe here Make - Tacos   1. Heat a large saute pan or
frying pan over medium-high heat. Add 2 tbs. of oil and wait
until the oil is warm (check by tipping the pan back and forth
and looking for striations in the