Tofu Black Bean Tacos

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Spice up your weeknight dinner with these tofu black bean tacos with chipotle seasoning. Crispy chipotle black beans and tofu crumbles with creamy avocado and pickled onions create the ultimate taco that you will crave every Taco Tuesday!

Overhead shot of tacos with limes and pickled onions

Why you’ll love this:

  • EASY: Simple ingredients combined in a taco for an easy dinner you can make during a weeknight.
  • FLAVORFUL: Chipotle flavors create a little heat combined with flavorful spices of paprika, garlic, and onion
  • HEALTHY: These tacos are packed with plant-based protein (15 g protein per taco!). Tofu is a great complete protein source with all 9 essential amino acids.
  • VEGAN, DAIRY-FREE, AND GLUTEN-FREE

I never thought tofu would go well in a taco, but I was so wrong. Most of the vegan tacos I make have refried beans, black beans, and some other veg….tofu never crossed my mind… until now! The tofu crumbles are flavored with lots of spices and it has almost a “meaty” texture. You definitely need to give this black bean tofu taco recipe a try for your next Taco Tuesday!

Ingredients

  • Extra firm tofu: Extra firm works best to create the ideal texture for this taco. Make sure to press it so your tofu isn’t watery or soggy.
  • Black Beans: I use canned, no sodium black beans. Make sure to drain and rinse!
  • Chipotle in Adobo Sauce: These are smoked and dried jalapeno peppers that have been rehydrated and canned in a sauce made with vinegar, tomato paste, garlic, and various spices. You can find this at the grocery store in the international aisle. It comes in a small can (3.5-3.7 oz). You will only need 3 chipotle peppers for this recipe. Try to choose ones that are medium and uniform in size.
  • Olive oil: Helps our tofu and black beans crisp up
  • Spices: garlic powder, chili powder, salt, oregano
  • Tortillas: You can use soft tortillas (flour or corn) for this recipe. You can also make hard shell tacos (they’re super easy to make!). Learn how to make hard shell tacos homemade.
  • Avocado: Adds a creaminess to the taco (and who doesn’t love avocado??)
  • Lime juice (optional)
  • Cilantro (optional)

Easy Pickled Onions

For this recipe I recommend making some quick pickled onions. They taste AMAZING on top of these smoky tacos. You will need…

  • Red onion: A small red onion is all you need (small)
  • Apple cider vinegar: You can also use regular white vinegar, red or white vinegar, etc but be aware it will change the flavor of the pickled onions
  • Sugar: You can use maple syrup or agave too.
  • Salt: Brings out the flavor of the pickled onions

▶︎Don’t have black beans? Check out this article that lists easy substitutes for black beans!

Substitutions & Variations

Other topping ideas:

  • I love some black bean or corn salsa on top! You could also try pico de gallo
  • Shredded cabbage would give a nice crunch
  • Nutritional yeast for a little cheesiness topping
  • Hot sauce for MORE heat
  • Cool it down with some vegan sour cream

Equipment

How to Make Black Bean Tofu Tacos

*If you have not yet, make sure to press your tofu to remove the excess water. (Use a tofu press or wrap your tofu in a cloth and place some heavy objects on top).

Step 1: Preheat your oven to 400 F.

Start my making your pickled onions first so they have time to marinate.

Slice your red onion into thin strips. Pack them into a jar or glass container.

Heat up your water in a small bowl (microwave is easiest) until it is warm. Add in apple cider vinegar, sugar, and salt and stir until dissolved. Pour liquid over onions and make sure onions are fully covered. Cover the jar and give it a shake.

Let it refrigerate as you prep the other ingredients.

Step 2: In a small blender, add 3 chipotle peppers in their adobo sauce with olive oil, water, apple cider vinegar, sugar, and spices. Blend until combined.

Step 3: Crumble your tofu into small pieces with your fingers into a large bowl. (See picture above for ~ size).

Step 4: Add in black beans with the chipotle sauce and mix until combined.

Step 5: On a parchment lined baking sheet, evenly spread tofu black bean mixture. Bake for 20 minutes, stirring halfway through, until it’s black beans and tofu are slightly browned and little crispy.

Step 6: Warm tortillas over the stove (open flame or in a pan) and then spoon tofu mixture onto each tortilla. Add on top a few slices of pickled onions and avocado. Top with salsa, cilantro or lime wedges on the side.

▶︎You can serve these tacos with sourdough discard tortillas that have amazing flavor! Or consider a crunchy taco shell; check out this article on how to make hard shell tacos at home!

Storage

Store the leftover black beans and tofu in an airtight container for up to 3 days. Reheat in the microwave.

You can make more tacos or consider switching it up with a burrito bowl or nachos. Make some white or brown rice and serve with salsa and avocado in a giant burrito bowl. Create some black bean tofu nachos with tortilla chips and a vegan cheesy sauce. YUM!

❓Taco FAQs

Are these tacos spicy?

The chipotles in adobo gives the black beans and tofu a spicy kick. If you like it less spicy, consider decreasing the amount of chipotle peppers by 1. If you want it more spicy, add one more chipotle pepper and more chili powder. Add hot sauce on top of the finished taco.

Can I make this recipe ahead of time?

Yes! You can make all the taco fillings ahead of time and then reheat whenever you want a taco. It won’t be as crispy after reheating, but it will still have so much flavor!

Does this taste like Chipotle’s sofritas?

Yes, this has a similar taste to Chipotle’s sofritas. If you haven’t had them, this is a spiced tofu with chipotle peppers and other spices. This was my inspiration for this recipe!

▶︎Taco lovers will go crazy for these Vegan Taquitos (that are essentially a rolled taco!) For more Mexican-inspired dishes, try out these Mexican Chickpeas that are simmered in a flavorful creamy chipotle chili sauce.


Pro Tips


  • Add more flavor! I love to top this with salsa, fresh lime, and cilantro. Feel free to adjust it to your taste buds. You could also add in diced red pepper or mushrooms!
  • Warm it up. I love warmed, toasted tortillas because they really elevate a taco. If you have an open flame, warm them briefly over low heat on each side until slightly browned. Consider warming on a pan if you don’t have an open flame.

You will love this other delicious taco recipe- Crispy Oyster Mushroom Tacos are a mouthwatering taco you need to try! The Crispy Butternut Squash Baked Tacos are also to die for.

Top your tacos with easy homemade pickled jalopeños and red onions!

picture of tacos overhead shot. with limes and pickled onions

Tofu Black Bean Tacos (High Protein)

Allie Petersen
These chipotle black bean tofu tacos will spice up your Taco Tuesday with mouthwatering smoky flavors combined with creamy avocado and pickled onions.
5 from 45 votes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 6 tacos
Calories 356 kcal

Ingredients
  

Easy Pickled Onions (Optional but recommended)

  • 1 small red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 2 tbsp sugar
  • 1/2 cup water
  • 1.5 tsp salt

Chipotle Black Bean Tofu Tacos

  • 1 block extra firm tofu drained and pressed
  • 15 oz black beans drained and rinsed
  • 3 tbsp olive oil
  • 3 chipotles in adobo
  • 1 tsp sugar
  • 2 tsp apple cider vinegar or white vinegar
  • 1/4 cup water +1 tbsp
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 6 small flour tortillas
  • 1 avocado sliced

Optional Toppings

  • fresh lime
  • cilantro
  • salsa

Instructions
 

Pickled Onions (Optional)

  • Slice your red onion into thin strips. Pack them into a jar or glass container.
  • Heat up your water in a small bowl (microwave is easiest) until it is warm. Add in apple cider vinegar, sugar, and salt and stir until dissolved. Pour liquid over onions and make sure onions are fully covered. Cover the jar and give it a shake.
  • Let it refrigerate as you prep the other ingredients.

Chipotle Tofu & Black Beans

  • Preheat oven to 400 F or 204 C.
  • In a small blender, add chipotle peppers in their adobo sauce with olive oil, water, apple cider vinegar, sugar, and spices. Blend until combined and smooth.
  • Crumble your tofu into small pieces with your fingers into a large bowl.
  • Add in black beans with the chipotle sauce and mix until combined.
  • On a parchment lined baking sheet, evenly spread tofu black bean mixture. Bake for 20 minutes, stirring halfway through, until it's black beans and tofu are browned and slightly crispy.
  • Warm your tortillas and then spoon tofu mixture onto each tortilla. Add on top a few slices of pickled onions and avocado. Top with salsa, cilantro, or lime.

Notes

Chipotle in Adobo Sauce: These are smoked and dried jalapeno peppers that have been rehydrated and canned in a sauce made with vinegar, tomato paste, garlic, and various spices. You can find this at most grocery stores in the international aisle. It comes in a small can (3.5-3.7 oz). These are spicy! 
 
Tips:
  • Add more flavor! I love to top this with salsa, fresh lime, and cilantro. Feel free to adjust it to your taste buds. You could also add in diced red pepper or mushrooms!
  • Warm it up. I love warmed, toasted tortillas because they really elevate a taco. If you have an open flame, warm them briefly over low heat on each side until slightly browned. Consider warming on a pan if you don’t have an open flame
 

Nutrition

Calories: 356kcalCarbohydrates: 44gProtein: 15gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1048mgPotassium: 615mgFiber: 11gSugar: 8gVitamin A: 113IUVitamin C: 5mgCalcium: 104mgIron: 4mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

 

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