Tags
Vegetarian
Star Rating
★★★★★
Yield
4
Total Time
30
Tofu Tacos - Well Plated by Erin.pdf119.2KB
Ingredients
-1 (14-ounce) block extra-firm tofu, drained and patted dry
-1 can black beans, rinsed and drained
-2 tbsp olive oil
-1 tbsp soy sauce or tamair
-1 tsp chili powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp garlic powder
1/2 tsp onion powder
-1/2 cup no added sugar salsa
-2 tbsp nutritional yeast
-Optional toppings: sliced avocado, chopped cilantro, salsa, cheese (dairy free if needed), tomatoes, and/or any of your favorite taco fixings
Directions
-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. (we find it fastest and easiest to use your 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. If you want more of a crunch remove from the oven and repeat the stirring and broiling once more.
-Pair this mixture with our Corn coleslaw recipe or pile the filling inside warm corn tortillas and top with all of your favorite fixings.