Total Time: 30 minutes | Serves 4
Ingredients
2 tablespoon extra-virgin olive oil divided
1 tablespoon soy sauce or use tamari to make gluten free
1 teaspoon chili powder
1 teaspoon chipotle chili powder pretty hot! reduce to 1/2 teaspoon if sensitive to spice
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (14-ounce) block extra-firm tofu drained and patted dry
1 (14-ounce) can black beans rinsed and drained
1/2 cup prepared salsa
2 tablespoons nutritional yeast
For serving:
Warm corn or flour tortillas
Sliced avocado, chopped cilantro, salsa, cheese (dairy free if needed), tomatoes, and/or any of your favorite taco fixings
INSTRUCTIONS
Place a rack in the upper third of your oven and turn the broiler to high.
In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. The tofu should be in small bits. Toss until the tofu is evenly coated with the spices. I find it fastest and easiest to use my hands.
Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium high. Add the tofu crumbles. Cook, stirring occasionally, until the tofu is dry and the moisture has cooked off, about 6 minutes. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off, about 1 to 2 minutes more.
Spread the tofu mixture into an even layer. Place under the broiler and cook until darkened on top, about 4 minutes. Remove from the oven, stir to expose new parts of the tofu to the top, then spread back into a single layer. Return to the oven and broil 4 additional minutes. Remove from the oven and repeat the stirring and broiling once more (3 times total). Pile the filling inside warm tortillas and top with all of your favorite fixings.