My 2 Cents

Give Tofu a Chance!

Posted on: July 26, 2011

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Tofu and Black Bean Tacos

Recipe from Whole Foods

Serves 6

This simple mixture of tofu, spices, garlic and black beans makes a robust filling for tacos. Pack leftovers to assemble tacos for lunch.

Ingredients

1 (14-ounce) package extra-firm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese

Method

Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.

Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.

Nutrition

Per serving (2 tacos/299g-wt.): 350 calories (160 from fat), 18g total fat, 7g saturated fat, 30mg cholesterol, 760mg sodium, 36g total carbohydrate (8g dietary fiber, 3g sugar), 20g protein

This recipe was super yummy!  But, Matt and I like a little “heat” in our Mexican dishes and it was lacking in that department.  We threw a little Frank’s hot sauce on it, and that made it good, but I think next time I make it I will throw in a little cayenne pepper or something to give it a little kick.  Also, the corn tortillas were delish, but they always seem to break for us, so next time I’ll go with flour tortillas.

Enjoy!

-Melinda

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