This tofu taco recipe is so delicious that it is sure to become a family favorite. Mexican Tofu Crumbles That Taste Amazing - Your family will love this vegan dinner.
Servings: 6 Calories: 187kcal
Ingredients
3 tablespoons of tomato paste 50g
2 tablespoons olive oil 30ml
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon corriander leaves
1 teaspoon onion powder
½ teaspoon oregano leaves
½ teaspoon garlic powder
½ teaspoon chili flakes
2 teaspoons cocoa powder
450 g firm tofu
400 g canned black beans
½ cup crushed tomatoes 125 ml
Salt
3 tablespoons of tomato paste 50g
2 tablespoons olive oil 30ml
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon corriander leaves
1 teaspoon onion powder
½ teaspoon oregano leaves
½ teaspoon garlic powder
½ teaspoon chili flakes
2 teaspoons cocoa powder
450 g firm tofu
400 g canned black beans
½ cup crushed tomatoes 125 ml
Salt
Instructions
- In a large mixing bowl, add: 1 tablespoon olive oil, tomato paste, soy sauce, cumin, paprika, coriander leaves, onion powder/granules, oregano leaves, garlic powder, chili flakes (optional: see notes), and cocoa powder.
- Whisk all these ingredients together to form a paste.
- Dry the tofu with either a paper towel or a tea towel to remove the excess surface water. You don't need to press the tofu for long.
- Using your hands, crumble the tofu into the Mexican-spiced paste.
- Mix the crumbled tofu with the Mexican paste until the tofu crumbs are evenly coated with the spices.
- Heat a large skillet/pan and the second tablespoon of olive oil over medium-high heat.
- Add the Mexican tofu crumbs. Fry the tofu for 10 to 15 minutes, stirring occasionally. The liquid should evaporate and the tofu should brown.
- While the tofu is cooking, drain the black beans and rinse them under the tap, I do this in a colander.
- Add the drained black beans and crushed tomatoes to the tofu and cook over medium heat until the beans are cooked through and the tomato liquid has been absorbed.
- Season the tofu and beans with salt and pepper. I usually add ½ teaspoon of salt.
- Serve your tofu tacos with soft or crispy tortillas and your favorite fillings (see the recipe notes for my favorite combination for tofu tacos)
notes
My tips
- If you know your whole family loves chili in their tacos then add the chili flakes into the spice paste at the beginning, if not you can add them at the end or maybe just to some of the sprinkles so it's both spicy and not spicy tofu tacos that your family can enjoy together.
- When crumbling the tofu, don't crumble it too much, i.e. keep the crumbles a bit chunky and not super fine, I find this gives the crumbles a better texture.
- Cook the tofu taco fillings until they are very dry, the moisture has been absorbed, and they are well browned.
- After cooking, taste your tofu taco meat and season well, adding salt and chili as needed. Tofu is great, but I think it needs to be well seasoned.
Substitution of ingredients
- Firm Tofu or Extra Firm Tofu : No subs for this ingredient
- Black Beans : These can be replaced with another canned or cooked bean, kidney beans work very well. You can also leave them out entirely and increase the amount of tofu to balance them out.
- Cocoa : This can replace cocoa powder.
- Soy sauce : This can replace tamari or a yeast extract spread such as Marmite or Vegemite.
- Crushed & pureed tomatoes: This is essentially tomato puree, another substitute would be passata.
- herbs and Spices: Instead of using my combination of Mexican-inspired spices, you can use your own favorite Mexican spice blend, taco seasoning, or Mexican paste.
- Garlic and Onion Powder: These can be replaced with 2 freshly crushed garlic cloves and a small finely diced onion, but I prefer the flavor that the dried onions and garlic give to this dish, which is why I recommend them.
storage
You can store leftover tofu taco meat in an airtight refrigerator for up to 5 days. You can freeze any leftovers for up to 3 months, allowing them to thaw before reheating them in a frying pan/pan until piping hot.
Nutrition
Calories: 187 kcal | Carbohydrates: 17g | Protein: 12g | Fat: 9g | Saturated fatty acids: 1g | Sodium: 521mg | Potassium: 367mg | Fiber: 6g | Sugar: 2g | Vitamin A: 251 IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 3 mg
