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Tofu and Black Bean Tacos are easy and a healthful way to enjoy tacos.  Even a diehard carnivore won't miss the meat!



Total time

95 minutes




  • 14 ounce Block extra-firm tofu
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons dried Mexican oregano
  • ½ teaspoon chipotle powder
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons canola oil (divided)
  • 1 small Onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 can (10-ounce) diced tomatoes with green chiles
  • 1 can (15-ounce) black beans
  • ¼ cup cilantro
  • 8 tortillas (corn or flour), warmed
  • shredded cheese, shredded lettuce, chopped green bell pepper, sour cream, lime wedges, chopped scall


  1. Cut tofu into six "slabs" lengthwise.  Lay tofu out on several layers of paper towels or a clean kitchen towel.  Place several more layers of paper towels or another kitchen towel over the tofu.  Top with a baking sheet and place something heavy such as several cookbooks on the baking sheet.  Let drain 1 hour.  Cut tofu into cubes.
  2. Combine chili powder, cumin, coriander, oregano, chipotle powder, salt and black pepper in a small bowl.  Season tofu cubes with half of the spice combination.
  3. Heat half the canola oil in a nonstick skillet over medium-high heat.  Add the tofu and sear well on all sides.  Transfer to a plate or bowl.
  4. Heat remaining oil over medium-high heat.  Add the onion, reduce heat to medium and cook 8-10 minutes or until soft.
  5. Add the remaining spice combination, garlic and tomatoes.  Bring to a boil.  Stir in black beans and tofu and heat through.  Stir in cilantro.  Adjust seasoning with salt and black pepper.
  6. Serve in tortillas with all your favorite taco "fixins!"
  7. View the recipe instructions at From a Chef's Kitchen

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