Recipes
Tofu Tacos
- Dinner
These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.
Ingredients
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1 tablespoon chili powder
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1 teaspoon ground cumin
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½ teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon ground pepper
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⅛ teaspoon ground cinnamon
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1 (14- to 16-ounce) block extra-firm tofu, patted dry and cut into ½-inch pieces
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2 tablespoons extra-virgin olive oil
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½ cup chopped onion
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2 large cloves garlic, minced
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1 (15-ounce) can black beans, rinsed
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2 teaspoons cider vinegar
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½ cup chopped cilantro
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8 corn tortillas, warmed
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Shredded cabbage, pico de gallo and/or guacamole (optional)
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