Tofu Black Bean Tacos

4.38 from 16 votes

Tofu and Black Bean Tacos are easy, delicious, packed with protein and a healthful way to enjoy tacos. Even a diehard carnivore won't miss the meat!

Prep Time1 15

Cook Time20

Total Time1 35

Course: Vegetarian / Vegan Entrees

Cuisine: Southwestern / Mexican

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

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 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

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.
Top with a baking sheet and place something heavy such as several cookbooks on the baking sheet. Let drain 1 hour.
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 canola 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 boil.
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!"

MAKE AHEAD:

Tofu and black bean filling can be made 1-2 days ahead of time and refrigerated.
Reheat on the stovetop or in the microwave.