Tofu Tacos

Name: Tofu Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoon extra-virgin olive oil; 1 tablespoon soy sauce; 1 teaspoon chili powder; 1 teaspoon chipotle chili powder; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 (14-ounce) block extra-firm tofu; 1 (14-ounce) can black beans; ½ cup prepared salsa; 2 tablespoons nutritional yeast; Warm corn or flour tortillas; Sliced avocado, chopped cilantro, salsa, cheese (dairy free if needed), tomatoes, and/or any of your favorite taco fixings

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
268 kcal
Course
Main Course
Cuisine
Mexican

Tofu Tacos

Iris Warren

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Quick and easy Tofu Tacos with black beans. Crispy, lightly spicy, and delicious! A high protein vegetarian meal that's ready in less than 30 minutes.

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Ingredients

Servings

2 tablespoon extra-virgin olive oil divided
1 tablespoon soy sauce or use tamari to make gluten free
1 teaspoon chili powder
1 teaspoon chipotle chili powder pretty hot! reduce to 1/2 teaspoon if sensitive to spice
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1 (14-ounce) block extra-firm tofu drained and patted dry
1 (14-ounce) can black beans rinsed and drained
½ cup prepared salsa
2 tablespoons nutritional yeast

For serving:

Warm corn or flour tortillas
Sliced avocado, chopped cilantro, salsa, cheese (dairy free if needed), tomatoes, and/or any of your favorite taco fixings

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Instructions

Place a rack in the upper third of your oven and turn the broiler to high.
In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. The tofu should be in small bits. Toss until the tofu is evenly coated with the spices. I find it fastest and easiest to use my hands.
Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium high. Add the tofu crumbles. Cook, stirring occasionally, until the tofu is dry and the moisture has cooked off, about 6 minutes. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off, about 1 to 2 minutes more.
Spread the tofu mixture into an even layer. Place under the broiler and cook until darkened on top, about 4 minutes. Remove from the oven, stir to expose new parts of the tofu to the top, then spread back into a single layer. Return to the oven and broil 4 additional minutes. Remove from the oven and repeat the stirring and broiling once more (3 times total). Pile the filling inside warm tortillas and top with all of your favorite fixings.

Notes

Store leftover filling in the refrigerator for up to 4 days or freeze for up to 3 months.
This filling is also delicious served over rice, inside burritos, or even over chips and baked up as nachos. For more ways to use it, see the blog post above.

Nutrition Information

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Serving 1of 4, about 1/2 cup filling Calories 268kcal (13%) Carbohydrates 25g (8%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 1g (5%) Fiber 7g (28%) Sugar 3g (6%)