BEST VEGAN TACO RECIPE / Easy tofu taco with black beans / Budget friendly vegan dinner idea

Drain the package of extra firm tofu and gently squeeze out excess water, allowing it to crumble slightly.

Heat a pan on medium heat with a little bit of oil for about a minute.

Add diced red onion to the pan and season with a pinch of salt; caramelize and brown for about 2 minutes.

Crumble the tofu into the pan with the onions.

Add about 1 teaspoon of soy sauce to the tofu mixture.

Mix in taco seasonings (smoked paprika, chili powder, cumin, chipotle powder, garlic powder, onion powder, and salt) until well incorporated, ensuring no tofu pieces remain white.

Cook the tofu mixture for about 5 minutes to evaporate excess liquid.

Add about 1/4 cup of canned diced tomatoes to the tofu and let it cook for another 5 minutes.

Taste the mixture and adjust seasoning as needed.

Add a can of drained and rinsed black beans to the pan and stir well; cook for another 2 minutes to heat through.

Warm corn tortillas in aluminum foil in the oven at 350 degrees.

Prepare pico de gallo using shredded red cabbage, diced tomato, lime juice, diced onion, cilantro, and a little salt.

Top tacos with the tofu mixture and pico de gallo, and a dollop of vegan yogurt.

Equipment Needed

Spice Level:

Dietary