Tofu Tacos
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
268 kcal
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Course
Main Course
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Cuisine
Mexican
Tofu Tacos
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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
- 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 cumin ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tofu drained and patted dry, extra-firm, 14-ounce block
- 1 black beans rinsed and drained, 14-ounce can
- ½ cup salsa prepared
- 2 tablespoons nutritional yeast
For serving:
- corn tortillas or flour tortillas, warm
- avocado sliced avocado, chopped cilantro; cheese dairy free if needed; and/or any taco fixings
- cilantro
- salsa
- cheese
- tomato
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
Show Details
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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