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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
Ingredients
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Instructions
- In a food processor, toss in peppers, garlic cloves, carrots, cabbage, and onion.
- Process until finely chopped. Set aside.
- 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.
- 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.
- Stir in black beans.
- Continue to cook until beans are heated through. Taste and add additional salt, if necessary.
- Place filling between warm taco shells or corn chip scoops.
- Top with your favorite toppings.
- Enjoy!
Recipe Notes
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