Tacos just got an upgrade! These tangy black bean and tofu tacos are quick and easy and make and are flavourful and delicious! (vegan)
To make taco shells: Spray both sides of multigrain wraps with cooking spray. Pre-heat oven to 375F and place in between two bars on oven rack. Cook for 5-7mins.
Heat oil in a pan on medium high heat. Add tofu and roast for 10mins. Add paprika, chili powder, cumin, asafoetida (hing) and turmeric powder and cook for ~2-3mins. Add peppers and tomatoes and cook for ~5mins more.
Blend half can of black beans in a food processor until resembles a paste (may need to add 1-2 tbsp water). Add half blended and half whole beans can to tofu and allow to cook until beans softened.
Add Braggs, and salt & pepper to taste. Squeeze half lemon on top for a tangy flavour.
Fill each taco with ½ cup of tofu filling. Top it with your favourite taco fillings. I used lettuce, tomatoes, jalapenos and sour cream with a sprinkle or parsley on top. You can also add avocado, cheese, and salsa
Ingredients
Directions
To make taco shells: Spray both sides of multigrain wraps with cooking spray. Pre-heat oven to 375F and place in between two bars on oven rack. Cook for 5-7mins.
Heat oil in a pan on medium high heat. Add tofu and roast for 10mins. Add paprika, chili powder, cumin, asafoetida (hing) and turmeric powder and cook for ~2-3mins. Add peppers and tomatoes and cook for ~5mins more.
Blend half can of black beans in a food processor until resembles a paste (may need to add 1-2 tbsp water). Add half blended and half whole beans can to tofu and allow to cook until beans softened.
Add Braggs, and salt & pepper to taste. Squeeze half lemon on top for a tangy flavour.
Fill each taco with ½ cup of tofu filling. Top it with your favourite taco fillings. I used lettuce, tomatoes, jalapenos and sour cream with a sprinkle or parsley on top. You can also add avocado, cheese, and salsa
