Tofu Tacos Recipe
Tofu Tacos
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
268
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!
AuthorKitchen Science
Ingredients
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
For Servings:
Directions
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.
Recipe Note
- 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.