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.
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.
- 4 med. corn softshell tortillas or an alternative
- green cabbage
- fresh cilantro
- green onions
- avocado
- bbq corn
- hot sauce
- 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
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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.
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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.
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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.
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Remove from heat and prepare your tacos as you wish! Enjoy.
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Store any leftover taco filling in the fridge. Good for 3days.