Tofu Black Bean Tacos

4.38 from 16 votes

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!

Prep Time1

Cook Time20

Total Time1 20

Course: Vegetarian / Vegan Entrees

Cuisine: Southwestern / Mexican

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

Recipe from 2016 retested and updated.

SUBSTITUTIONS:

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.

TIPS:

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.

MAKE AHEAD:

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.

FREEZER-FRIENDLY:

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