Dinner
Tofu Tacos
Spiced tofu crumbles sizzle with onion and garlic until golden and fragrant, mingling with black beans for a savory, lightly tangy bite. Wrapped in warm tortillas, each taco delivers hearty texture and bold, comforting flavor.
- Total
- 46 min
- Prep
- 30 min
- Cook
- 16 min
- Serves
- 8
Nutrition per Serving
- Calories
- 381
- Protein
- 21g
- Carbs
- 46g
- Fat
- 15g
- Fiber
- 13g
- Sugar
- 3g
- Sodium
- 762mg
Ingredients
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/8 tsp ground cinnamon
- 1 (14 to 16 ounce) block extra-firm tofu, patted dry and cut into 1/2-inch pieces
- 3 tbsp extra-virgin olive oil, divided
- 1/2 cup chopped onion
- 2 large cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed
- 2 tsp cider vinegar
- 1/2 cup chopped cilantro
- 8 corn tortillas, warmed
- 1/4 cup Shredded cabbage, pico de gallo and/or guacamole
Instructions
- Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.
- To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired.