Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

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Serving Size: 8 ounces
Diets: Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Lower Carb, Refined Sugar Free, Vegan, Vegetarian
Recipe adapted from:
Tarik Assagai
With this selection you'll get two great Tofu dishes with 4 servings each. First, enjoy delicious tacos made with traditional Mexican spices and crumbled tofu, and second you'll get a flavorful stir fry that's full of protein and fiber, fresh peppers, corn, and black beans.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Cook Times

Active Prep34.615
Hands-On Cook0
Hands-Off Cook0
Passive0
Recipe Serving Size8

Cooking Instructions

Instructions

Tofu Tacos

  • Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
  • In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
  • Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.

Tofu Stir-Fry with Black Beans

  • Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
  • Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
  • Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
  • Serve immediately or freeze portions for later.

Ingredients

Ingredients

For the Tofu Tacos:

  • 14 ounce extra firm tofu drained and crumbled
  • 2 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 8 each small corn tortillas
  • 1/4 cup cilantro chopped
  • 2 cup green cabbage shredded
  • 1 each lime juiced
  • 3/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

For the MexTofu Stir-Fry with Black Beans:

  • 14 ounce firm tofu drained and crumbled
  • 1 tablespoon avocado oil
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

Cooking Tools Required

12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove
Reheating/Serving Instructions
Heat the crumbled tofu in a sauté pan over medium heat until heated through.

Nutrition

Calories: 206kcal | Carbohydrates: 21g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 616mg | Potassium: 419mg | Fiber: 6g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 3mg

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You can get some side dishes for free.

  • Start with the main dish, then add the sides.
  • You'll see the magic pricing at work.
  • The prices will change as you add more dishes to your cart.
  • You'll only pay for the total time it takes to prepare everything.
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