These Smoky Tofu Tacos are a prime example of fusion food – bursting with Tex Mex and Indian flavors and packed with protein and fiber from tofu and black beans, and they are ready in less than 30 minutes! They are my quick go to weeknight meal.
These easy tofu Tacos are here to liven up your Taco Tuesday. This is one of the meals that I put together in a jiffy one night and it was hit! It stuck around for future quick meals.
For the tofu seasoning, I use a combination of Mexican and Indian spices and also add some fenugreek and black pepper which makes the tofu taste just amazing. You can use this tofu in many ways, add to wraps, burrito or as a side or make a naan pizza with it.
Along with a mix of classic fajitas veggies, I went with another Mexican addition: homemade quick refried black beans, which are not only delicious but also add additional protein and fiber. I change these up with different beans or lentils. As well as change up the flavor with Cajun spices or curry powder.
They are a quick grab whatever flavors you like and put them together tacos! Try them!
These tofu tacos are lightly spicy, and packed with protein and fiber, and they are ready in less than 30 minutes. The tofu is pressed before we fry it and gets a wonderfully satisfying pleasing texture.
If you’re not huge on tacos, but like the sound of the filling, you can use the filling in all kinds of ways. Make a burrito or wrap, make tostadas, make a bowl with a side of cilantro lime rice or quinoa. Or make quesadillas!
More Vegan Taco Recipes
Tikka Masala Birria Tacos (vegan)
Blackened Tofu Tacos with Caramelized BBQ Onion
Cauliflower Bean Taco Meat Enchiladas with homemade Enchilada Sauce
For the rest of the tacos:
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Cook the tofu
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Press and cube the tofu if you haven’t already. Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and toss. Cook until it is golden on some edges. 4-6 mins
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Add in onion, bell peppers and green chili and add a generous pinch of salt. Cook until the peppers are starting to get golden on most of the edges. 4-5 mins. Keep stirring in between. If the pan is starting to dry up too much then splash of water and continue.
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Add in all of the spices and rest of the salt and toss well. Continue to cook for another 1-2 minutes until the tofu and peppers are seared and coated with the spices. Take off the heat and remove from the skillet.
Make the black beans:
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Add all of the ingredients of the black beans into the same skillet. Add 1-2 tablespoons of water and cook until the mixture comes to a good boil. 3-4 mins
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Mash some of the beans and taste and adjust salt and flavor. Mix well and set aside.
To assemble:
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Heat your tortillas on a gas range or toaster oven.
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Top them with some chopped fresh lettuce or greens of choice. Add a good layer of the black beans. Then add a good helping of tofu.
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Squeeze some fresh lime juice on top, add cilantro or pickled jalapenos or salsa of choice. You can also add hot sauce. Then serve.
Store: store the tofu and refried beans refrigerated for upto 3 days. Reheat on a skillet or microwave and assemble as needed.
This recipe is nutfree. For gluten-free- use corn or gluten-free tortillas
For soy-free, use chickpea flour tofu or pumpkin seed tofu or seitan
For higher protein in the meal, use whole grain tortillas and add a sprinkle of hemp seeds on top.
Calories: 271kcal, Carbohydrates: 38g, Protein: 18g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 541mg, Potassium: 674mg, Fiber: 16g, Sugar: 6g, Vitamin A: 1408IU, Vitamin C: 48mg, Calcium: 157mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- tofu – firm or extra firm tofu, pressed and cubed
- tortillas – 6 inch or similar. use a gluten-free brand for glutenfree
- veggies: I stick with classic fajitas veggies here – onions, chilies and bell peppers
- the fried tofu is seasoned with cumin, black pepper, cayenne, garlic powder and onion powder as well as fenugreek leaves
- For our homemade refried beans, we fry black beans with some salt, garlic and Mexican chili powder as well as ketchup for sweetness
- typical taco toppings like chopped lettuce, jalapeños, chopped cilantro and lime juice add the perfect finishing touch
Tips
- instead of fenugreek leaves, you can use 1/4 teaspoon fenugreek seed powder or ground mustard
- I like a smoky note in my refried beans so I added a generous amount of chipotle chili powder, which has a lightly smoky, spicy taste
How to make Tofu Tacos
Cook the tofu.
Press and cube the tofu if you haven’t already. Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and toss. Cook until it is golden on some edges. 4-6 mins
Add in onion, bell peppers and green chili and add a generous pinch of salt. Cook until the peppers are starting to get golden on most of the edges. 4-5 mins. Keep stirring in between. If the pan is starting to dry up too much then splash of water here and there and continue.
Add in all of the spices and rest of the salt and toss well. Continue to cook for another 1-2 minutes until the tofu and peppers are seared and the spices coat the mixture evenly. Take off the heat and set aside.
Make the black beans:
Add all of the ingredients for the black beans into the same skillet. Add 1-2 tablespoons of water and cook until the mixture comes to a good boil. Mash some of the beans and taste and adjust salt and flavor. Mix well and set aside.
To assemble:
Heat your tortillas on a gas range or toaster oven.
Top them with some chopped fresh lettuce or greens of choice. Add a good layer of the black beans. Then add a good helping of tofu.
Squeeze some fresh lime juice on top, add cilantro or pickled jalapenos. You can also add hot sauce or cheese sauce of choice. Then serve.