Soft tacos with roasted corn, arugula, Tofurkey sausage and feta
This fabulous flavor combo includes the salty, fresh taste of Israeli feta.
I definitely have a hankering for an Israeli feta cheese I found at my local Costco, and it’s going into lots of new recipes I’ve created lately (that’s what happens when you shop in bulk – use the stuff till it comes out of your ears!).
This fabulous dinner or lunch idea combines sweet crunchy corn roasted right on the cob, savory Tofurkey sausage strips, arugula and crumbled feta for an out-of-this-world combination. You can shmear the tortilla with roasted red pepper spread to take the flavor up another few notches, but if you want to skip that step, the flavors will still wow your palate. It’s Israeli-Mexican-southwestern-vegetarian cooking at its best! (Hope that made a lot of people happy.)
There are also loads of different tortilla flavors on the market, from spinach and tomato to chili lime, so have fun and mix it up if you’re serving a crowd for a colorful presentation.
- 4 soft tortillas
- 2 ears of corn
- olive oil, for brushing
- 1 Italian-style Tofurkey sausage, thinly sliced
- 2 cups arugula
- 1/4 cup crumbled Israeli feta
- Roasted red pepper spread
Preheat oven to 400° F. Peel and clean strings off corn. Brush with olive oil and roast in oven for 10 minutes, then turn over and roast an additional 5 minutes.
Allow corn to cool, and then slice off kernels with a sharp knife. (I find breaking the cobs in half, standing them up and then cutting downward yields some nice chunks and is easier than trying to cut an entire cob at once.)
Lay out tortillas, and if using, shmear with roasted red pepper spread.
Top each tortilla with a handful of arugula, a few slices tofurkey sausage, feta and cut corn.
Roll up and secure with toothpick, or place in taco serving tray.