Tofu Black Bean Tacos (High Protein)
These chipotle black bean tofu tacos will spice up your Taco Tuesday with mouthwatering smoky flavors combined with creamy avocado and pickled onions.
Servings: 6 tacos
Calories: 356kcal
Ingredients
Easy Pickled Onions (Optional but recommended)
- 1 small red onion thinly sliced
- ½ cup apple cider vinegar
- 2 tablespoon sugar
- ½ cup water
- 1.5 teaspoon salt
Chipotle Black Bean Tofu Tacos
- 1 block extra firm tofu drained and pressed
- 15 oz black beans drained and rinsed
- 3 tablespoon olive oil
- 3 chipotles in adobo
- 1 teaspoon sugar
- 2 teaspoon apple cider vinegar or white vinegar
- ¼ cup water +1 tbsp
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon 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: 356kcal | Carbohydrates: 44g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1048mg | Potassium: 615mg | Fiber: 11g | Sugar: 8g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 4mg