Spicy Tofu + BlackBean Tacos

It’s not a Tuesday, but I think Wednesdays are fair game for Tacos. Same with Thursdays, Fridays, Saturdays…love em’. These tacos are stuffed full of perfectly spiced tofu + organic black beans, crisp green cabbage, cilantro, green onions, avocado, and bbq corn. This is definitely a recipe I purposely make extra of. Just think…taco salad, stuffed peppers, lasagna, & breakfast burritos. AND it’s such an easy one to whip together. Perfect for any day of the week.

Spicy Tofu + BlackBean Tacos
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

These tacos are stuffed full of perfectly spiced tofu + organic black beans, crisp green cabbage, cilantro, green onions, avocado, and bbq corn. This is definitely a recipe I purposely make extra of. Just think...taco salad, stuffed peppers, lasagna, & breakfast burritos. AND it's such an easy one to whip together. Perfect for any day of the week.

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: spicy, tacos, tofu, black bean
Servings: 4 fully stuffed tacos
Author: thecrimsonsink
Ingredients
Tortillas + Extras
  • 4 med. corn softshell tortillas or an alternative
  • green cabbage
  • fresh cilantro
  • green onions
  • avocado
  • bbq corn
  • hot sauce
Taco Filling
  • 1&1/2 cups medium organic tofu, crumbled
  • 1/2 cup canned organic black beans, drained & rinsed
  • 1 tbsp dried oregano
  • 1/4 tsp ground thyme
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground turmeric
  • 1&1/2 tsp paprika
  • 3/4 tsp sea salt
  • 1&1/2 tbsp grape seed oil
  • favourite hot sauce *I used Valentina
Instructions
  1. Take the tofu out of its packaging, and use a piece of paper towel or towel to absorb any liquid. Cut the tofu into a few large pieces and place them into a food processor. Pulse a couple times until desired consistency - about pea sized; some larger, some smaller. You can also cut the tofu into 1x1inch pieces, place the pieces into a bowl, and use a fork to break apart the tofu. *If you used a food processor, place the tofu pieces into a bowl.


  2. In a separate small bowl, add all of the spices and sea salt. Stir well. Add the spice mixture to the crumbled tofu and fold until the tofu is evenly seasoned.


  3. Add the grape seed oil to a skillet or pan, and heat over medium. Carefully toss in the seasoned tofu and stir well. Continue stirring, and cook for about 7mins, so the tofu has a chance to heat through along with the spices. Add the black beans and a few splashes of your favourite hot sauce. Cook and stir for another 5mins. If too hot, turn to low heat.


  4. Remove from heat and prepare your tacos as you wish! Enjoy.


  5. Store any leftover taco filling in the fridge. Good for 3days.

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