Yes, you read that right! I will not lie. I have NEVER made anything with tofu in it until now. I don’t know why, but I’ve always been afraid to make recipes with tofu. I’ve had it a couple of times at different restaurants, but never really thought one way or the other about it. I took on the attitude of I could take or leave it… But after playing around with it today, I realized it’s very versatile in that it takes on the flavor of whatever you use to season it with….which I think can be a very good thing! I was trying to get this recipe made before Omar came home from work today because I really didn’t think I was going to like it, but he ran by the house for a quick lunch unexpectedly and caught me! He walked in and immediately said, “WHAT are you making?!” I shouted, “TACOS, babe!” 🙂 To which he responded, in that deep, manly voice of his, “Like, real meat tacos or some vegan, pretend meat tacos?” All I could do was laugh. Clearly, my laughter answered his question… pretend meat tacos!
For the very first time, I was completely unsure of a vegan recipe. I was almost certain I would be throwing the whole skillet, tofu and all in the garbage. But a tiny little miracle happened! I tasted said “pretend meat tacos” and LOVED it! WOOHOO!!! And just so you know, Omar secretly loved it, too. He ate THREE of my “pretend meat tacos”. THREE. I would call that SUCCESS, baby. The only thing missing from these tacos was a margarita…or two! 😉 Now, if you’re not into tofu…I get it. Really, I do. All I’m asking is that you give it a chance! If my husband liked it, I’m sure you will, too! If you don’t like it, add your real meat! <3
Black Bean & Tofu Tacos
- 2 tbsp olive oil
- 2 tbsp coconut aminos
- 1 packet of organic taco seasoning (or DIY with 1 tbsp chili powder, 2 tsp paprika, 2-3 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, salt and pepper, 1/2 tsp cayenne, optional)
- 1 – 14oz block extra-firm tofu, drained
- 1 – 1 1/4 cup salsa (I used a thick and chunky salsa)
- 1 – 15oz can black beans, rinsed and drained
- hard taco shells, soft tortillas, or corn tortillas
- Optional Toppings:
- rice, lettuce, tomato, jalapenos, cilantro, salsa
- Preheat the oven to 350 degrees and line a sheet pan with parchment paper; set aside for a few minutes.
- In a large mixing bowl, whisk together the oil, coconut aminos, and taco seasoning. Add the tofu by crumbling it in your fingers and adding it to the bowl. Stir it in to the mixture well. Add the tofu to the sheet pan and bake for 25 – 30 minutes.
- In the meantime, warm the black beans up on low heat in a small saucepan. Season with a little salt and pepper.
- After the tofu has baked, add it to a medium size saute pan and add the salsa. Cook on medium-low heat until it’s heated through. TASTE the tofu mixture at this point and adjust your seasonings if needed. I added a little bit more heat.
- While your tofu simmers, get your tortillas ready. I used corn tortillas and fried them up in a little oil on medium heat until they were bubbly and browned just a bit.
- Fix your tacos however you want. I added rice to the bottom of my tortilla, tofu mixture, beans, and topped with lettuce and tomato. YUM!!!