Ay Caramba Spicy Tofu Tacos!

Happy National Taco Day and Happy Taco Tuesday!! Wow, a double whammy!

Yes, even us plant-based junkies can partake in the taco festivities. Who says you have to include meat in your tacos? There are plenty of other meat substitutes that, with the right amount of seasoning, can make you think twice about loading greasy beef and fattening cheese between your shells.

Try seasoned beans, grilled veggies and rice. Or, take it a step further, venture out of your comfort zone and get on the tofu bandwagon. You’ll not only be adding protein and calcium to the taco fiesta, but as an added bonus you’ll be eliminating saturated fat, high sodium content, and bloat. My ¡Ay Caramba Spicy Tofu Tacos are a plant-based hit.

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¡Ay Caramba Spicy Tofu Tacos

Well-seasoned meatless, protein-packed tacos with a kick!

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Course

Main Dish

Cuisine

Mexican

Servings

MetricUS Imperial

Ingredients

• 1 tbsp. oil
• 7 oz organic extra firm tofu
• 1 can organic black beans, drained
• 1/2 cup shredded carrots
• 1 small red pepper, cut into 4 quarters (top and seeds removed)
• 1 small red onion, cut into 4 quarters
• 3/4 cup red or purple cabbage, chopped
• 1 small jalapeno pepper, top and seeds removed
• 2 cloves garlic
• 1 tsp cumin
• 1 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp. oregano
• salt and pepper, to taste
• 8 taco shells/tortillas or a bag of corn scoops (as an appetizer)
• Toppings: shredded romaine lettuce, chopped tomatoes, sliced jalapeño peppers, dairy-free sour cream, plant-based cheese, or your favorite salsa

Course Main Dish Cuisine Mexican Servings MetricUS Imperial Ingredients 1 tbsp. oil 7 oz organic extra firm tofu 1 can organic black beans, drained 1/2 cup shredded carrots 1 small red pepper, cut into 4 quarters (top and seeds removed) 1 small red onion, cut into 4 quarters 3/4 cup red or purple cabbage, chopped 1 small jalapeno pepper, top and seeds removed 2 cloves garlic 1 tsp cumin 1 1/2 tsp chili powder 1 tsp paprika 1 tsp. oregano salt and pepper, to taste 8 taco shells/tortillas or a bag of corn scoops (as an appetizer) Toppings: shredded romaine lettuce, chopped tomatoes, sliced jalapeño peppers, dairy-free sour cream, plant-based cheese, or your favorite salsa

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Instructions

1. In a food processor, toss in peppers, garlic cloves, carrots, cabbage, and onion.

   
2. Process until finely chopped. Set aside.

   
3. Remove ½ block of tofu from packaging. Place block between several pieces of paper towel or a clean dishtowel and press to squeeze out excess moisture.
4. Heat oil in a large skillet. Add tofu and begin to crumble or break up with a wooden spatula or spoon. Cook for 3 minutes. Add food processor mixture to skillet. Add cumin, chili powder, paprika, oregano, salt, and pepper. Sauté, stirring occasionally for 5 minutes or until veggies are tender and tofu is a golden brown.

   
5. Stir in black beans.

   
6. Continue to cook until beans are heated through. Taste and add additional salt, if necessary.

   
7. Place filling between warm taco shells or corn chip scoops.

   
8. Top with your favorite toppings.

   
9. Enjoy!

   

Recipe Notes

 

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