Tofu Tacos

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 Tablespoon Tomato paste (50g)

2 Tablespoon olive oil (30ml)

1 Tablespoon soy sauce

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon corriander leaves

1 teaspoon onion powder

½ teaspoon oregano leaves

½ teaspoon garlic powder

½ teaspoons chili flakes

2 teaspoons cocoa powder

450 g firm tofu

400 g canned black beans

½ cup crushed tomatoes (125 ml)

salt

Directions

In a large mixing bowl add: 1 Tablespoon of olive oil, Tomato paste, soy sauce, cumin, paprika, coriander leaves, onion powder/granuals, oregano leaves, garlic powder, chili flakes (optional: refer to notes) and cocoa powder.

Whisk all these ingredients together until they form a paste

Dry the tofu using either a paper towel or tea towel to remove the excess surface water. You do not need to press the tofu for any lenght of time.

Use your hands to crumble the tofu into the mexican flavoured paste.

Mix the crumbled tofu through the mexican paste until the tofu crumbles are covered evenly with the spices.

Heat a large frypan/ skillet and the second Tablespoon of olive oil over a medium high heat.

Add the Mexican tofu crumble. Fry the tofu for 10 -15 minutes stiring occasionally. You want the liquid to cook off and the tofu to brown.

While the tofu is cooking, drain the black beans and rinse under the tap, I do this in a colander.

Add the drained black beans and crushed tomatoes to the tofu, cook over a medium-high heat until the beans are heated through and the tomato liquid has been absorbed.

Season your tofu and beans with salt and pepper to taste. I typically add ½ a teaspoon of salt.

Serve your tofu tacos with soft or crunchy tortillas and your favourite fillings (my fav combo for tofu tacos can be found in the recipe notes)

Nutrition

• Calories: 187 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Sodium: 521 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 12 g