Serves 4
Hands-On Time: 20 min
Total Time:  20 min

Ingredients
1 tablespoon olive oil
1 14-ounce package extra-firm tofu--drained, patted dry, and crumbled
1 1/2 teaspoon chili powder, kosher salt, and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5-ounce package baby spinach (about 6 loosely packed cups)
8 small flour totillas, warmed
3/4 cup crumbled fresh goat cheese (3 ounces)
3/4 cup store-bought refrigerated salsa

Directions
1.  Heat the oil in a large nonstick skillet over medium-high heat.  Add the tofu, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

2.  Add the corn and cook, tossing, until heated through, about 2 minutes.  Add the spinach and 1/4 teaspoon each salt and pepper and toss until wilted.

3.  Fill the totillas with the tofu mixture, goat cheese, and salsa.