Tofu Tacos

Name: Tofu Tacos
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground cinnamon; 1 (14 to 16 ounce) block extra-firm tofu, patted dry and cut into 1/2-inch pieces; 3 tablespoons extra-virgin olive oil, divided; 1/2 cup chopped onion; 2 large cloves garlic, minced; 1 (15 ounce) can black beans, rinsed; 2 teaspoons cider vinegar; 1/2 cup chopped fresh cilantro; 8 corn tortillas, warmed; 1/4 cup shredded cabbage, pico de gallo, and/or guacamole for serving

Recipe GLPRa7d7a12a7af09c

Mexican

Main Course

30 min

227 cal

Servings: 8

Stovetop

SNAP eligible

Crispy pan-fried tofu seasoned with warm spices like cumin, chili powder, and a hint of cinnamon, combined with black beans and aromatics for a vibrant, satisfying plant-based taco filling. Serve with warm corn tortillas and your choice of fresh toppings for a quick, nutritious meal.

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Ingredients

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground cinnamon

1 (14 to 16 ounce) block extra-firm tofu, patted dry and cut into 1/2-inch pieces

3 tablespoons extra-virgin olive oil, divided

1/2 cup chopped onion

2 large cloves garlic, minced

1 (15 ounce) can black beans, rinsed

2 teaspoons cider vinegar

1/2 cup chopped fresh cilantro

8 corn tortillas, warmed

1/4 cup shredded cabbage, pico de gallo, and/or guacamole for serving

Directions

In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and cinnamon. Set the spice blend aside.
Pat the tofu block dry with clean towels to remove excess moisture. Cut into 1/2-inch cubes and set aside.
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the tofu pieces and cook for 5 to 7 minutes, stirring occasionally, until they begin to brown on the edges. Sprinkle the spice blend evenly over the tofu and stir to coat. Continue cooking for another 2 minutes until the spices become fragrant.
Push the seasoned tofu to the side of the skillet. Add the remaining 1.5 tablespoons of olive oil to the cleared space, then add the chopped onion. Sauté for 3 minutes until softened, then add the minced garlic and cook for 1 minute more until fragrant.
Add the rinsed black beans to the skillet and stir everything together to combine. Cook for 2 to 3 minutes, stirring occasionally, until the beans are heated through.
Remove the skillet from heat and stir in the cider vinegar and chopped cilantro. Taste and adjust seasonings as needed.
Warm the corn tortillas by heating them individually in a dry skillet or over a gas flame for about 30 seconds per side until pliable.
Divide the tofu and black bean filling evenly among the warm tortillas. Top each taco with shredded cabbage, pico de gallo, and/or guacamole as desired. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at major Charlotte chains—tofu, spices, and dried beans are all reliable finds at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. At roughly $1.20 per serving (tofu and canned black beans are the cost anchors, offset by cheap tortillas and bulk spices), this is a solid weeknight value. The 30-minute claim holds if you use canned beans and skip the salsa-making; fresh cilantro and cabbage are Charlotte staples that reheat poorly, so plan to serve same-night or accept limp garnish on leftovers. This feeds a family without fussing and relies on pantry staples, but it's not a standout—just a reliable, budget-conscious taco base.