Tofu Black Bean Tacos
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Try these Tofu Tacos for a simple, fun, and flavorful vegetarian meal that’s easy enough for a weeknight! Pan-seared tofu, black beans, and tomatoes combine to make up the hearty, plant-based, protein-rich filling infused with classic Mexican herbs and spices. So flavorful, you won’t miss the meat!
Why This Recipe is a Keeper!
Perfectly seasoned tofu and black beans create a delicious and satisfying filling packed with protein in these Tofu and Black Bean Tacos. They were a favorite of my vegetarian personal chef clients.
Tofu gets a bad rap, and sure, on its own, it’s pretty bland. No one cheers for a plate of plain tofu any more than they would for a plain baked chicken breast or piece of fish. But that’s exactly what makes it great! Tofu is a blank culinary canvas that soaks up flavor beautifully. And, it’s an inexpensive protein to boot.
This Tofu Tacos recipe is:
- Quick and Easy: After the tofu is pressed to remove excess moisture, it comes together in less than 30 minutes so it’s perfect for a weeknight.
- Flavorful: The Mexican spices and herbs make this dish super savory.
- Customizable: You can add whichever toppings you like to these tacos and easily make them vegan by leaving off the cheese or using a plant-based “cheese.”
- Make ahead!
Plus, they’re easy to customize by switching up the toppings for a tasty and versatile meal everyone will enjoy!
How to Make black bean TOFU TACOS:
Recipe Ingredients:
Here’s everything you’ll need to make this tofu tacos recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Extra Firm Tofu: Tofu originated in China over 2,000 years ago and primarily consists of soybeans, water, and a coagulant. Dried soybeans are soaked and ground to create soy milk. The soy milk is heated, and the coagulant is added. That process creates curds, which are then pressed into blocks to create tofu. This recipe calls for one (14-ounce) block of extra-firm tofu. Extra-firm tofu is made by pressing out as much water as possible from the soy bean curd. Look for tofu packed in water in the natural food section. Firm tofu will also work for this tofu tacos recipe.
- Chili Powder: A blend of dried, ground chilies and spices that adds warmth, depth, and a mild heat to the dish.
- Mexican Oregano: Mexican oregano is a different plant entirely from Mediterranean oregano, or what we more commonly refer to as just oregano. It has a citrusy flavor profile and is popular in Latin American cooking. If you really enjoy Mexican-style cooking, you’ll want to keep this herb on hand.
- Chipotle Powder: A chipotle pepper is a dried and smoked jalapeno pepper. The powder is ground dried chipotles. It is spicy and smoky. You can also use one chipotle chili in adobo sauce, but it is spicy!
- Black Beans: This tofu tacos recipe uses canned black beans to make things super simple, but you could also use cooked black beans that you made from dried. You’ll want to drain and rinse the canned black beans well as the liquid they’re packed in can be quite salty (unless you purchase reduced sodium).
- Diced Tomatoes with Green Chiles: Ro-Tel is a common brand and adds mild heat. You could also use regular diced tomatoes in this tofu tacos recipe and add a can of drained diced green chiles.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Cut tofu into six “slabs” lengthwise. Lay tofu out on several layers of paper towels or a clean kitchen towel. Place several more layers of paper towels or another kitchen towel over the tofu.
- Place several more layers of paper towels or another kitchen towel over the tofu. Top with a baking sheet or cutting board and place something heavy such as several cookbooks on the baking sheet. Let drain for 30 to 45 minutes.
- Cut tofu into 1/2-inch cubes.
- Combine chili powder, cumin, coriander, oregano, chipotle powder, salt and black pepper in a small bowl.
- Season tofu cubes with half of the spice combination.
- Heat half the oil in a nonstick skillet over medium-high heat. Add the tofu and sear well on all sides. Transfer to a plate or bowl.
- Heat remaining oil over medium-high heat. Add the onion, reduce heat to medium and cook 8 to 10 minutes or until soft.
- Add the remaining spice combination, garlic and tomatoes. Bring to a simmer.
- Stir in black beans and tofu and heat through.
- Stir in cilantro. Adjust seasoning with salt and black pepper. Serve in tortillas with all your favorite taco “fixins!”
Chef Tips and Tricks:
- Ensure the object you place over the tofu is not so heavy that it crushes the tofu. You want gentle pressure for 30 to 45 minutes. This helps to remove excess moisture which will help it brown and absorb flavor.
- Generously season the tofu with the spice blend. Remember, it’s a blank slate so will benefit from the flavor.
- Rinse the canned beans well as the liquid the beans are in can be quite salty unless you use reduced sodium beans. Those should also be rinsed as that liquid could produce an aesthetically unappealing taco filling.
Recipe FAQs:
For this recipe, I used extra-firm tofu. I like how, when pan-seared, it takes on a dense and chewy texture that is more meaty and hearty. You can also use firm tofu, but I don’t recommend going any softer.
Yes! Yes! The filling can be made 1 to 2 days ahead of time and reheated on the stove or in the microwave.
Yes, you can, but the texture of tofu changes after it has been frozen to a texture that is more chicken-like. It’s not undesirable and many vegans and vegetarians freeze tofu on purpose to achieve that texture.
RECIPE VARIATION:
- Serve as a “bowl” with the tofu and black bean filling over rice. Top with your favorite salsa, and a dollop of guacamole!
Serve with:
- Mexican Sweet Potato Wedges
- Layered Southwestern Salad Recipe
- Southwestern Black Bean Salad
- Southwestern Orzo Pasta Salad
More great tofu recipes you’ll love!
Get all my vegan and vegetarian recipes at Vegan and Vegetarian Recipes – From A Chef’s Kitchen.
Tofu Black Bean Tacos
Ingredients
- 1 block (14-ounce) extra-firm tofu
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried Mexican oregano
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons canola or avocado oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (10-ounce) diced tomatoes with green chiles, undrained
- 1 can (15-ounce) black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 8-10 to tortillas, corn or flour, warmed
- Shredded cheese, shredded lettuce, chopped green bell pepper, sour cream, lime wedges, chopped scallion, avocado wedges, cilantro, shredded lettuce, chopped green bell pepper, sour cream, lime wedges, chopped scallion, avocado wedges, cilantro
Instructions
- Cut tofu into six "slabs" lengthwise.
- Lay tofu out on several layers of paper towels or a clean kitchen towel. Place several more layers of paper towels or another kitchen towel over the tofu.
- Place several more layers of paper towels or another kitchen towel over the tofu. Top with a baking sheet or cutting board and place something heavy such as several cookbooks on the baking sheet. Let drain for 30 to 45 minutes.
- Cut tofu into 1/2-inch cubes.
- Combine chili powder, cumin, coriander, oregano, chipotle powder, salt and black pepper in a small bowl.
- Season tofu cubes with half of the spice combination.
- Heat half the oil in a nonstick skillet over medium-high heat. Add the tofu and sear well on all sides. Transfer to a plate or bowl.
- Heat remaining oil over medium-high heat. Add the onion, reduce heat to medium and cook 8-10 minutes or until soft.
- Add the remaining spice combination, garlic and tomatoes. Bring to a simmer.
- Stir in black beans and tofu and heat through. Stir in cilantro. Adjust seasoning with salt and black pepper.
- Serve in tortillas with all your favorite taco "fixins!"
Notes
- Firm tofu will also work for this tofu tacos recipe.
- Instead of chipotle powder, you can also use one chipotle chili in adobo sauce, but it is spicy!
- In place of the diced tomatoes with green chiles, you can use regular diced tomatoes and add a can of drained diced green chiles.
- Use gentle pressure when pressing tofu for 30–45 minutes, just enough to remove excess moisture so it browns and absorbs flavor better.
- Season the tofu generously; it’s a blank canvas that needs bold flavor.
- Rinse canned beans well to remove excess salt and prevent a murky, unappetizing filling.
- Tofu and black bean filling can be made 1 to 2 days ahead of time and refrigerated.
- Reheat on the stovetop or in the microwave.
- Can be frozen, but the texture of tofu changes after it has been frozen to a texture similar to chicken. It’s not undesirable, and many vegans and vegetarians freeze tofu intentionally to achieve that texture.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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