These Vegan Tofu Tacos feature a delectable tofu and black bean chorizo filling, bursting with spices and plant-based protein. Serve them on a corn tortilla with guacamole and cabbage slaw for a mouthwatering vegan dinner that can be ready in just 30 minutes. 24g of protein per serving!

I can get into ruts when it comes to tacos. When I’m dining out, give me all the different types – but when I’m cooking at home, I tend to get obsessed with one flavor. Recently, it’s been these cauliflower tacos and these vegan breakfast tacos. But there’s a new taco on my radar, and it’s safe to say I am OBSESSED.

These Tofu Tacos with Black Beans are a hit for all my favorite reasons —

  • Packed with plant-based protein
  • Ready in about 30 minutes
  • Easily customizable with your favorite toppings
  • The perfect make-ahead meal
  • Will satisfy vegans, vegetarians, and carnivores alike!
  • Loaded with chorizo flavor
  • The filling can be used in a wide variety of ways – see below for inspiration.

Ingredients for Tofu Black Bean Tacos

Black Beans: you’ll want to drain and rinse them before using in this recipe. You could substitute chickpeas if you don’t have any black beans.

Super Firm Tofu: I recommend using a firm or extra firm tofu for this recipe. Do NOT use a soft or medium firmness tofu. I would recommend pressing firm tofu for at least 15 minutes if that’s all you have on hand. Using super firm tofu means you don’t need to press it, which makes this recipe a lot quicker and simpler to make.

Spices: we use a combination of smoked paprika, oregano, cumin, garlic powder, salt, and cayenne. Use as much cayenne pepper as you like to get to your desired spiciness!

Tamari: we add this for saltiness and an extra depth of umami flavor, which helps mimic chorizo’s meaty flavor.

Tomato Paste: this also adds umami flavor and brings both richness and color to the tofu chorizo.

Apple Cider Vinegar: this adds a “zing” to the taco filling that brightens it up and complements all the warmth of the spices and saltiness of the tamari.

How to make black bean tofu tacos

In a bowl, combine the tomato paste, apple cider vinegar, tamari and spices. Stir together well.

Stir in the crumbled tofu and black beans. You can also cube the tofu if you desire, but I like having a variety of sizes of tofu crumbles in my tacos. You can let it marinate in the fridge at this point if needed or desired.

Spread on a baking sheet. I like to line mine with parchment paper for easy clean up and spread everything out so it has room to crisp up.

Bake for about 20 minutes, or until crispy but not dried out.

Assemble your tacos with your desired toppings (ideas below) and enjoy!

Best vegan taco toppings

I’m a creature of habit when it comes to taco toppings, and for me, not much beats a crispy cabbage slaw with lots of lime and pepitas, plus a whole lot of homemade guacamole. I give the recipe for both of these in the recipe card below.

However, you should add all YOUR favorite vegetarian taco toppings! If you need ideas, here are some other amazing toppings to add to your plant-based tacos.

  • Salsa
  • Hot sauce
  • Sour cream (vegan if needed)
  • Shredded cheese (vegan if needed)
  • Shredded lettuce
  • Chopped tomatoes
  • Cilantro
  • Crema (vegan if needed)
  • Vegan avocado dressing

More ways to use this Tofu Black Bean Filling

This is a fabulous taco filling, but it’s also great in so many other ways!

  • Vegan Nachos: always a crowd favorite, and this filling will pack your nachos with plant-based protein.
  • Vegan Chilaquiles: this black bean taco filling will make an amazing protein addition to your favorite Mexican breakfast.
  • Tofu Taco Salad: with lettuce, cabbage, tomatoes, avocado, and any of your other salad favorites. It will be especially good with this creamy vegan avocado dressing!
  • Tofu Black Bean Burrito Bowl: pile it on top of rice and top with guacamole, salsa, and any of your other favorites.

How to Store and Freeze Tofu Tacos

  • To Store: place any leftover filling in an airtight container in the refrigerator for up to 4 days.
  • To Freeze: place the tofu filling in an airtight freezer-safe storage container for up to 3 months. Let it thaw overnight in the refrigerator before reheating in the oven or microwave.

Happy taco night, enjoy!!

Want more vegan taco recipes?

Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo

Made with tofu scramble “eggs” and soy chorizo, these Vegan Breakfast Tacos are a filling and protein-packed breakfast you’ll love! Ready in 20 minutes with only 10 ingredients, including toppings. Over 13 grams of protein per taco!

This Vegan Taco Meat recipe is a game-changer! It's made with cauliflower, mushrooms, nuts, and spices. It's perfect as a vegan taco filling, over nachos, on a taco salad, or wrapped in a burrito.

25-Minute Vegan Taco Meat Recipe

This flavorful plant-based taco meat recipe is a game-changer! It’s made with cauliflower, mushrooms, nuts, and spices, and is an easy vegan substitute for ground beef. The veggie taco meat is a great alternative filling for tacos, burritos, wraps, bowls, nachos and more. Ready within 25 minutes with the help of a food processor.

Cauliflower Tacos with Cabbage Slaw

These Vegan Roasted Cauliflower Tacos are filled with roasted cauliflower and onion, guacamole, and a simple cabbage slaw. This taco recipe is perfect for Taco Tuesday and makes for the best simple vegan dinner!

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Tofu Tacos with Black Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 tacos 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan


These Vegan Tofu Tacos feature a delectable tofu and black bean chorizo filling, bursting with spices and plant-based protein. Serve them on a corn tortilla with guacamole and cabbage slaw for a mouthwatering vegan dinner that can be ready in just 30 minutes. 24g of protein per serving!



For the tofu black bean chorizo taco filling

  • 1 1/2 cups (1 can) black beans, drained and rinsed
  • 1 (16 oz) block extra firm tofu, crumbled
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cayenne or to taste
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar

For the cabbage slaw

  • 3 cups sliced cabbage (from about 1/4 large head or 1/2 small head)
  • 1/4 cup toasted pepitas
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Salt, to taste

For the guacamole

  • 2 medium ripe avocados, mashed
  • 1 lime, juiced
  • Salt, to taste

To serve

  • About 6 corn tortillas, use almond flour tortillas or cassava tortillas for grain-free
  • Lime wedges
  • Fresh cilantro


  1. Preheat the oven to 425ºF.
  2. In a large mixing bowl, whisk together the smoked paprika, oregano, cumin, garlic powder, salt, cayenne, tamari, tomato paste, and apple cider vinegar.
  3. Drain and tofu and dry the outside with a paper towel. Crumble the tofu into bite sized pieces over the spice-filled mixing bowl. Add the drained black beans and stir to coat the tofu and black beans in the spice mixture. If desired, you can cover and place this in the refrigerator to marinate for up to 48 hours.
  4. Spread the tofu and black bean mixture evenly on a rimmed baking sheet. I like to line mine with parchment paper for easy clean up.
  5. Bake for 18 minutes at 425ºF, and then turn on the broiler for another 2 to 3 minutes to crisp up the edges (make sure to keep a close eye on things while you’re broiling to ensure the filling doesn’t burn).
  6. While the filling is baking, make all of your taco fillings and warm the tortillas so it’s ready to serve as soon as the tofu black bean taco filling comes out of the oven.

For the cabbage slaw: add the sliced cabbage to a large bowl. Add the lime juice, olive oil, and salt. Mix to coat, and taste, adding more salt and lime as needed. Stir in the pepitas.

For the guacamole: Mash the avocados in a bowl. Add the lime juice and salt and mix to combine. Taste, and add more salt and lime as necessary to your tastes.

To assemble: Char the tortillas over a gas burner or on a pan until heated. Spread with guacamole, and then add the tofu black bean mixture. Top with cabbage slaw, cilantro, lime, and/or any of your favorite toppings. Enjoy immediately.


To make ahead: if you want to make this ahead of time, you can prepare the tofu black bean taco filling and cabbage slaw a day or two ahead of serving. Just store the filling and the cabbage slaw in separate airtight containers in the refrigerator. If you have any leftover tofu taco filling, it’s super easy to make these again as leftovers the next day, too!

Nutritional information includes just the tofu black bean filling, without the tortillas or fillings. 

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