Tofu Tacos

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1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon ground pepper ⅛ teaspoon ground cinnamon 1 (14 to 16 ounce) block extra-firm tofu, patted dry and cut into 1/2-inch pieces 3 tablespoons extra-virgin olive oil, divided ½ cup chopped onion 2 large cloves garlic, minced 1 (15 ounce) can black beans, rinsed 2 teaspoons cider vinegar ½ cup chopped cilantro 8 corn tortillas, warmed ¼ cup Shredded cabbage, pico de gallo and/or guacamole

Ingredients

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Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.

INSTRUCTIONS

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Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes.

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Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. 

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Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.

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To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired. Enjoy!

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