Tofu Tacos
A flavorful, spicy, and tasty dish that brings in all the flavor a meat taco should have without the animal products that comes together in less than 30 minutes!
Servings: 4
Calories: 267kcal
Equipment
- medium/large sized bowl
- medium saucepan
Ingredients
- 1 tbsp soy sauce
- 1 tbsp chipotle chile paste or powder
- 1 tsp cayenne pepper
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 clove garlic crushed
- 1 tbsp preferred hot sauce (opt)
- 1 tbsp olive oil
- 14 oz extra firm tofu pressed (see notes)
- 1 diced red bell pepper (opt)
- 1 15 oz can canned tomatoes fire-roasted if possible
- 14 oz black beans one can
- ¼ cup nutritional yeast (opt.)
Instructions
- In the medium/large sized mixing bowl, mix together the soy sauce, chipotle paste, cayenne pepper, chili powder, ground cumin, garlic, and hot sauce (if using) to form the marinade for the tofu. Using your hands, crumble up the tofu until the pieces of tofu resemble ground meat over the bowl, and mix the tofu into the marinade until it is evenly coated in the mixture.
- Turn on your stove to medium-high heat under the pan and heat up the oil on the skillet before adding in the tofu and bell pepper if using. As you cook the tofu, continue to stir the mixture until the tofu starts to brown slightly and lose some of its moisture This should take about 5-7 minutes. Next, add in the canned tomatoes and black beans, and mix everything inside the pan. Cook everything together for about 5 minutes, or until the beans and tomatoes are cooked through. If there is some excess liquid, just turn down the heat to low and simmer the tofu tacos for about 5 minutes uncovered to allow some of the liquid to evaporate.
- Once the tofu tacos are finished, serve them up in corn tortillas and with whatever taco fix-ins you enjoy. Enjoy the tofu tacos with sliced avocado, minced cilantro, diced jalapeño, vegan sour cream, hot sauce, and more!
Notes
To press the tofu, you can use a tofu press if you have one, or just wrap the block of tofu in a kitchen towel and place a heavy pan on top of the block for at least 10 minutes. If you are in a rush and you are making a recipe like this one where you crumble the tofu anyways, you can squeeze the block over the sink to remove as much liquid as possible.