Tofu Tacos with Black Beans

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!

Course dinner, lunch

Cuisine American, Mexican

Keyword black bean chorizo, black bean tacos, plant based, quick, spicy, tofu chorizo, tofu tacos, vegan, vegan protein tacos

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

Calories 270kcal

Author Rachel Conners

Ingredients

For the tofu black bean chorizo taco filling

1½ 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
½ teaspoon garlic powder
½ teaspoon sea salt
½ 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 ¼ large head or ½ small head
¼ 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

Instructions

Preheat the oven to 425ºF.
In a large mixing bowl, whisk together the smoked paprika, oregano, cumin, garlic powder, salt, cayenne, tamari, tomato paste, and apple cider vinegar.
1 tablespoon smoked paprika, 1 teaspoon oregano, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon sea salt, ½ teaspoon cayenne, 2 tablespoons tamari, 1 tablespoon tomato paste, 1 tablespoon apple cider vinegar
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.
1 (16 oz) block extra firm tofu, 1½ cups (1 can) black beans
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.
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).
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.
3 cups sliced cabbage, ¼ cup toasted pepitas, 1 lime, 1 tablespoon olive oil, Salt
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.
2 medium ripe avocados, 1 lime, Salt
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.
About 6 corn tortillas, Lime wedges, Fresh cilantro

Notes

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!

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