Easy Smoky Tofu Tacos
These Smoky Tofu Tacos are a prime example of fusion street food - bursting with Tex Mex and Indian flavors and packed with protein and fiber from tofu and black beans, and they are ready in less than 30 minutes.
Servings: 3
Equipment
Ingredients
For the tofu
- 2 teaspoons oil
- 7 ounces firm or extra firm tofu pressed for atleast 15 mins, cubed or chopped into shapes that you like.
- 3/4 cup thinly sliced onion
- 1/2 of a red bell pepper thinly sliced
- 1/2 of a green bell pepper thinly sliced
- 1 green chili thinly sliced (Serrano, Indian or mild chilies if you like)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 - 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne or use less for less heat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried fenugreek leaves (kasoori methi) or use 1/4 teaspoon fenugreek powder or ground mustard
- water as needed
For the black beans
- 15 ounce can of black beans drained or use 1 ¼ cup of cooked black beans
- 1/4 teaspoon salt or depending if black beans are salted or not
- 1 teaspoon garlic powder
- 2 teaspoons chili powder blend of choice I use chipotle chili powder blend
- 1 ½ tablespoons ketchup
- 2 tablespoons water
For the rest of the tacos:
- Small tortillas as needed
- Chopped lettuce, chopped cilantro, lime juice as needed.
- Jalapeno slices or picked jalapeño slices as needed.
Instructions
Cook the tofu
- Press and cube the tofu if you haven’t already. Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and toss. Cook until it is golden on some edges. 4-6 mins
- Add in onion, bell peppers and green chili and add a generous pinch of salt. Cook until the peppers are starting to get golden on most of the edges. 4-5 mins. Keep stirring in between. If the pan is starting to dry up too much then splash of water and continue.
- Add in all of the spices and rest of the salt and toss well. Continue to cook for another 1-2 minutes until the tofu and peppers are seared and coated with the spices. Take off the heat and remove from the skillet.
Make the black beans:
- Add all of the ingredients of the black beans into the same skillet. Add 1-2 tablespoons of water and cook until the mixture comes to a good boil. 3-4 mins
- Mash some of the beans and taste and adjust salt and flavor. Mix well and set aside.
To assemble:
- Heat your tortillas on a gas range or toaster oven.
- Top them with some chopped fresh lettuce or greens of choice. Add a good layer of the black beans. Then add a good helping of tofu.
- Squeeze some fresh lime juice on top, add cilantro or pickled jalapenos or salsa of choice. You can also add hot sauce. Then serve.
Video
Notes
nutrition does not include tortillas
Store: store the tofu and refried beans refrigerated for upto 3 days. Reheat on a skillet or microwave and assemble as needed.
This recipe is nutfree. For gluten-free- use corn or gluten-free tortillas
For soy-free, use chickpea flour tofu or pumpkin seed tofu or seitan
For higher protein in the meal, use whole grain tortillas and add a sprinkle of hemp seeds on top.
Nutrition
Calories: 271kcal | Carbohydrates: 38g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 541mg | Potassium: 674mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1408IU | Vitamin C: 48mg | Calcium: 157mg | Iron: 5mg