Go Back
Crispy seasoned tofu and black bean tacos topped with avocado and cilantro on corn tortillas

Vegan Tofu Tacos with Black Beans

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 14 oz extra -firm tofu, drained and pressed for 20 minutes
  • 15 oz can black beans, rinsed and drained
  • 8 small corn tortillas
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup red onion, finely diced
  • 1 large avocado , sliced

Method
 

  1. Crumble the pressed tofu into small, irregular pieces using a fork or hands to mimic the texture of ground meat.
  2. Heat olive oil in a large non-stick skillet over medium-high heat.
  3. Add the crumbled tofu to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the tofu is lightly browned and moisture has evaporated.
  4. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt to the skillet. Stir constantly for 2 minutes to toast the spices and coat the tofu.
  5. Incorporate the black beans and lime juice into the tofu mixture. Cook for an additional 3 to 5 minutes until the beans are thoroughly heated.
  6. Warm the corn tortillas in a separate dry skillet over medium heat for 30 seconds per side, or until pliable.
  7. Assemble the tacos by portioning approximately 1/2 cup of the tofu and bean mixture into each tortilla.
  8. Garnish each taco with diced red onion, avocado slices, and chopped cilantro.