Crispy Tofu and Black Bean Tacos
with roasted mexican potatoes

Name: Crispy Tofu and Black Bean Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz Tofu, extra firm (vacuum packed preferable), 1/2” / 1.3cm cubes; 1 tsp Coriander, dried; 1 tsp Cornstarch; 1/2 tsp Salt; 1/2 tsp Paprika; 1/2 tsp Cumin; 1/4 tsp Chili powder; 1/4 tsp Black pepper; 1 Avocados, sliced; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized; 1/2 cup Cheese, pre-shredded (any type); 1 clove Shallots, chopped; 1 Jalapenos (opt), chopped; 6 Tomatoes, roma, chopped; 2 Tbsp Cilantro, chopped; 1/2 Limes, juice of; 2 Tbsp Cilantro, chopped; 1 lb Potato, Yukon gold (sub any baking variety), 1/2" / 1.3 cm cubes; 1 Tbsp Oil, cooking; 1/2 Limes, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Crispy Mexican-spiced tofu and black beans make a hearty filling for classic tacos with cheese and pico de gallo. Serve the tacos with roasted potatoes seasoned with lime and cilantro for some extra zing.

Dependency

Red Wine Braised Mushrooms

Proteins

Beans, black, Tofu

Cuisines

Latin

Ingredients

Metric

Servings:

Crispy Tofu and Black Bean Tacos:

Tofu, extra firm (vacuum packed preferable) - 12 oz , 1/2” / 1.3cm cubes
Coriander, dried - 1 tsp
Cornstarch - 1 tsp
Salt - 1/2 tsp
Paprika - 1/2 tsp
Cumin - 1/2 tsp
Chili powder - 1/4 tsp
Black pepper - 1/4 tsp
Avocados - 1 , sliced
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Tortillas, taco-sized - 8
Cheese, pre-shredded (any type) - 1/2 cup

Pico de Gallo:

Shallots - 1 clove , chopped
Jalapenos (opt) - 1 , chopped
Tomatoes, roma - 6 , chopped
Cilantro - 2 Tbsp , chopped
Limes - 1/2 , juice of

Roasted Mexican Potatoes:

Cilantro - 2 Tbsp , chopped
Potato, Yukon gold (sub any baking variety) - 1 lb , 1/2" / 1.3 cm cubes
Oil, cooking - 1 Tbsp
Limes - 1/2 , juice of

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2” / 1.3cm cubes. (Can be done 1 day ahead)
Make spice mix - Combine coriander, cornstarch, salt, paprika, cumin, chili powder and black pepper. (Can be done up to 5 days ahead)
Shallots / Jalapenos - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
Tomatoes / Cilantro (for pico and potatoes) - Prep as directed. Remember to divide cilantro to use in both toppings. (Can be done up to 1 day ahead)
Make pico de gallo - Combine tomatoes, shallots, jalapenos and cilantro (just the portion for the pico). Squeeze in lime juice (the portion for the pico) and season with some salt. (Can be done 1 day ahead)
Avocados / Potatoes - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Spread potatoes out onto a sheet pan and cover tightly with foil. ‘Steam’ in oven for 10 minutes.
While potatoes steam, toss tofu in spice mix.
Once potatoes have steamed, remove foil and toss potatoes with cooking oil (the portion for the potatoes) and some salt and pepper. Return pan to oven and roast until potatoes are tender and golden brown, another 12 to 16 minutes.
While potatoes finish cooking, place a skillet over medium-high heat. Add oil (the portion for the tofu) and tofu to hot oil. Saute until tofu is golden brown and crisp on the outside, 5 to 6 minutes. Add black beans and saute just to heat through.
Warm tortillas according to package directions.
When potatoes are finished roasting, toss with the remaining portions of cilantro and lime juice.
Serve tacos filled with tofu and black beans, avocados, cheese and pico de gallo. Enjoy potatoes on the side!

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