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Tofu Tacos

Tofu Tacos

Tofu Tacos

Dinner

These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.

Ingredients

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • ⅛ teaspoon ground cinnamon

  • 1 (14- to 16-ounce) block extra-firm tofu, patted dry and cut into ½-inch pieces

  • 2 tablespoons extra-virgin olive oil

  • ½ cup chopped onion

  • 2 large cloves garlic, minced

  • 1 (15-ounce) can black beans, rinsed

  • 2 teaspoons cider vinegar

  • ½ cup chopped cilantro

  • 8 corn tortillas, warmed

  • Shredded cabbage, pico de gallo and/or guacamole (optional)

Description

  1. Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.

  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.

  3. To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired.

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