Okay, so these aren’t intentionally messy tacos, it just so happens that no matter how careful I am when loading up the shells, they tip over. Part of the problem is that I like to max out the shell space with delicious ingredients….and once you try these once, I guarantee that you will too! Anyway, with the tofu and black beans, you’ve got yourself one protein-packed, healthy, delicious dinner. Remove the shredded cheese, and they are vegan!
1 block extra firm tofu, pressed and drained
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp chili powder
1/2 tbsp onion powder
1/2 tbsp cumin
1/2 cup shredded cheddar cheese
1 cup black beans, drained and rinsed
2 cups shredded lettuce
1/4 cup your favorite salsa
2-3 tbsp Tofutti vegan sour cream (or queso if you’re feeling fesity)
gluten-free taco shells (most hard taco shells are gluten-free, but still double check the label)
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Crumble your drained tofu with your hands into bite-sized pieces right into the skillet. Cook for several minutes, turning regularly with a spatula until pieces start to get light-brown or yellowed and a little crispy on the outside.
Add in the second tbsp of olive oil, black beans, garlic powder, chili powder, onion powder, and cumin. Stir well to mix, and cook for an additional couple minutes until the flavors are very aromatic and absorbed well into the tofu.
You’re basically done! Scoop desired amount of tofu/black bean mixture into each shell, and top with cheese, lettuce, salsa, and sour cream (fresh cilantro would be amazing too). I always allow myself some extra lettuce, so that when all the extra stuff falls out the side of your taco, you can add the extra lettuce and make it a taco salad!