These tofu pepper tacos were a surprisingly delightful meal that was part of  a last minute, under-planned and unprepared trip to the Olympic National Park. Hell-bent on leaving town Friday at 5pm, the Mr. and I grabbed whatever food we had laying around, tent, sleeping bags, and headed north to Washington.  After we settled into our camping spot(with a nice view of the Hoh River)  we looked at our dismal rations and whipped up this little meal. At the time, we were sure it was the best meals ever. In hindsight, it is at least an easy and yummy camping meal.

Ingredients
-tofu that technically expired a few days prior
-one red pepper on it’s last leg
-a chunk of smoked havarti
-tortilla shells
-cilantro
-olive oil

Preparation
-Slice tofu and chop pepper into large pieces(so they don’t fall through the grate).
-Drizzle tofu and peppers with olive oil.
-Flip when one side starts to blacken. Use a utensil if you came prepared or a stick and toasted fingers if you did not.
-When grillables are nearly finished, add torn cillantro to tops of tofu chunks.
-Remove from grill, chop grilled items into bits and mix together.
-Lay tortilla shells directly on grill and flip when they begin to soften.
-Apply chunks of cheese to warming torilla. Remove carefully when cheese is melted or tortilla begins to burn.
-Add generous pile of mixture to warmed shell.
-Fold and eat!