Tofu Tacos with Black Beans
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Bakerita · by Rachel Conners★ 4.7 (3)

Tofu Tacos with Black Beans

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 34%
CARBS 35G39% OF CAL
12G FIBER20G OTHER3G TOTAL SUGAR
FAT 20G50% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned tofu and black bean tacos with cabbage slaw, avocado, and cilantro on corn tortillas. Ready in 30 minutes with 24 grams of plant-based protein per serving.

mainmexicantacotofubeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 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)
  • 2 medium ripe avocados (mashed)
  • About 6 corn tortillas (use almond flour tortillas or cassava tortillas for grain-free)
  • Lime wedges
  • Fresh cilantro
PREP
10M
SODIUM
688MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.