Tofu Tacos

Reviews (3) |

These quick vegan tacos, featuring a spicy tofu filling, are perfect for a weeknight dinner. To keep them vegan, top with shredded cabbage, fresh pico de gallo, and guacamole. For a vegetarian twist, add crumbled queso fresco.

Active Time:

30 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Dinner, Low-Fat, Plant-Based, Vegetarian

Nutrition Notes

Tofu: High in protein and contains all nine essential amino acids, making it an excellent plant-based protein option for muscle repair.
Black Beans: Rich in fiber, which supports digestive health, and a great source of plant-based protein to keep you feeling full.

Ingredients

1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground pepper
⅛ teaspoon ground cinnamon
1 (14 to 16 ounce) block extra-firm tofu, patted dry and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
½ cup chopped onion
2 large cloves garlic, minced
1 (15 ounce) can black beans, rinsed
2 teaspoons cider vinegar
½ cup chopped cilantro
8 corn tortillas, warmed
¼ cup Shredded cabbage, pico de gallo and/or guacamole

Directions

Step 1

In a medium bowl, combine chili powder, cumin, oregano, salt, pepper, and cinnamon. Add the tofu and toss to coat. Set aside.

Step 2

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic and cook, stirring, for 1 minute.
Increase the heat to medium-high and add the tofu. Cook, stirring occasionally, until it starts to brown, about 10 minutes. Add the beans and cook, stirring, until heated through, 2 to 3 minutes.
Remove from heat and stir in the vinegar and cilantro.