I can get into ruts when it comes to tacos. When I'm dining out, give me all the different types - but when I'm cooking at home, I tend to get obsessed with one flavor. Recently, it's been these cauliflower tacos and these vegan breakfast tacos. But there's a new taco on my radar, and it's safe to say I am OBSESSED.
These Tofu Tacos with Black Beans are a hit for all my favorite reasons -
- Packed with plant-based protein
- Ready in about 30 minutes
- Easily customizable with your favorite toppings
- The perfect make-ahead meal
- Will satisfy vegans, vegetarians, and carnivores alike!
- Loaded with chorizo flavor
- The filling can be used in a wide variety of ways - see below for inspiration.
Ingredients for Tofu Black Bean Tacos
Black Beans: you'll want to drain and rinse them before using in this recipe. You could substitute chickpeas if you don't have any black beans.
Super Firm Tofu: I recommend using a firm or extra firm tofu for this recipe. Do NOT use a soft or medium firmness tofu. I would recommend pressing firm tofu for at least 15 minutes if that's all you have on hand. Using super firm tofu means you don't need to press it, which makes this recipe a lot quicker and simpler to make.
Spices: we use a combination of smoked paprika, oregano, cumin, garlic powder, salt, and cayenne. Use as much cayenne pepper as you like to get to your desired spiciness!
Tamari: we add this for saltiness and an extra depth of umami flavor, which helps mimic chorizo's meaty flavor.
Tomato Paste: this also adds umami flavor and brings both richness and color to the tofu chorizo.
Apple Cider Vinegar: this adds a "zing" to the taco filling that brightens it up and complements all the warmth of the spices and saltiness of the tamari.
How to make black bean tofu tacos
In a bowl, combine the tomato paste, apple cider vinegar, tamari and spices. Stir together well.
Stir in the crumbled tofu and black beans. You can also cube the tofu if you desire, but I like having a variety of sizes of tofu crumbles in my tacos. You can let it marinate in the fridge at this point if needed or desired.
Spread on a baking sheet. I like to line mine with parchment paper for easy clean up and spread everything out so it has room to crisp up.
Bake for about 20 minutes, or until crispy but not dried out.
Assemble your tacos with your desired toppings (ideas below) and enjoy!
Best vegan taco toppings
I'm a creature of habit when it comes to taco toppings, and for me, not much beats a crispy cabbage slaw with lots of lime and pepitas, plus a whole lot of homemade guacamole. I give the recipe for both of these in the recipe card below.
However, you should add all YOUR favorite vegetarian taco toppings! If you need ideas, here are some other amazing toppings to add to your plant-based tacos.
- Salsa
- Hot sauce
- Sour cream (vegan if needed)
- Shredded cheese (vegan if needed)
- Shredded lettuce
- Chopped tomatoes
- Cilantro
- Crema (vegan if needed)
- Vegan avocado dressing
More ways to use this Tofu Black Bean Filling
This is a fabulous taco filling, but it's also great in so many other ways!
- Vegan Nachos: always a crowd favorite, and this filling will pack your nachos with plant-based protein.
- Vegan Chilaquiles: this black bean taco filling will make an amazing protein addition to your favorite Mexican breakfast.
- Tofu Taco Salad: with lettuce, cabbage, tomatoes, avocado, and any of your other salad favorites. It will be especially good with this creamy vegan avocado dressing!
- Tofu Black Bean Burrito Bowl: pile it on top of rice and top with guacamole, salsa, and any of your other favorites.
How to Store and Freeze Tofu Tacos
- To Store: place any leftover filling in an airtight container in the refrigerator for up to 4 days.
- To Freeze: place the tofu filling in an airtight freezer-safe storage container for up to 3 months. Let it thaw overnight in the refrigerator before reheating in the oven or microwave.
Happy taco night, enjoy!!
Want more vegan taco recipes?
