Tofu Tacos Recipe
Tofu tacos, anyone? These healthy, protein-packed tacos are perfect for a quick and easy weeknight meal. Tofu is a great source of plant-based protein, and it's also packed with fiber and nutrients.
These tacos are lightly spiced and have a nice, crumbly texture. They're also super versatile - you can use the filling in all kinds of different ways beyond tacos, like burritos, wraps, or even on top of a salad. If you're looking for a tasty, healthy, and quick meal, look no further than tofu tacos!
2 tbsp Extra-virgin olive oil
1 tbsp Soy sauce (or tamari if gluten-free)
1 tsp. Chili powder
1 tsp Chipotle chili powder (if sensitive to spice, reduce to 1/2 tsp.)
1 tsp Cumin powder
½ tsp Garlic powder
½ tsp Onion powder
1 Block extra-firm tofu (14 oz.) rinsed and patted dry
1 (14-ounce) Can of washed and drained black beans
1/2 cup Ready-made salsa
2 tbsp. Nutritional yeast
Corn or wheat tortillas, warmed
Avocado, cilantro, salsa, cheese (dairy-free if desired), tomatoes, and/or your favorite taco ingredients
Turn the broiler to a high setting, and place a rack in the upper third of the oven.
Whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chile powder, cumin, garlic powder, and onion powder in the bottom of a large mixing bowl. In a mixing bowl, crumble the tofu into small pieces. Stir everything together with a fork.
- Tofu should be cut into small pieces. Toss until the spices are equally distributed on the tofu.
In a large, ovenproof skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Toss in the crumbled tofu. Cook, stirring regularly, for about 6 minutes, or until the tofu is dry and the moisture has evaporated.
- Combine the black beans, salsa, and nutritional yeast in a mixing bowl. Cook for an additional 1 to 2 minutes or until the salsa liquid has evaporated.
- Make a uniform layer with the tofu mixture. Place under the broiler for 4 minutes or until the top is darkened. Remove from the oven, swirl to bring new tofu to the surface, and then spread back into a single layer.
- Return to the oven for another 4 minutes of broiling. Remove the pan from the oven and toss and broil once more (3 times total). Fill warm tortillas with the filling and all of your favorite toppings.
- Refrigerate leftover filling for up to 4 days or freeze it for up to 3 months.
- This filling is also wonderful served over rice, in burritos, or as nachos made with chips and baked.