Tofu Crumble and Black Bean Tacos
Make protein packed vegan tacos with tofu and black beans! These tofu crumble tacos are so easy to make and have a great firm texture. Perfect for vegan taco Tuesday!
Ingredients
- 2 10 Ounce Blocks Super Firm Tofu **See notes
- ¼ Cup Taco Seasoning
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Cornstarch
- 1 15 ounce Can Black Beans drained & rinsed
- To Serve: Tortillas or Taco Shells, Lettuce, Tomato, Red Onion, Vegan Sour Cream, Red Pepper Flakes, etc.
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. If using extra firm tofu instead of super firm, press the tofu using a tofu press or place it under a heavy object for at least 10 minutes.
- In a medium bowl, use your hands to crumble tofu into small pieces.
- Add the soy sauce and taco seasoning, and toss to combine.
- Sprinkle the cornstarch over the tofu and toss again.
- Spread the tofu on the prepared baking sheet and bake for 30 minutes, stirring halfway through.
- Remove from the oven and add the black beans. Return to the oven for another 10 minutes.
- Serve with your favorite taco fixings. Enjoy!
Notes
I used Hodo tofu which does not require any pressing. You can also make these tacos with a regular 14-ounce block of extra firm tofu - you can press it while you heat up the oven, or simply follow the recipe as written - your tacos may be have a slightly softer texture.
Nutrition
Calories: 210kcal | Carbohydrates: 21g | Protein: 20g | Fat: 5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 742mg | Potassium: 231mg | Fiber: 7g | Sugar: 0.4g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 315mg | Iron: 5mg