Tex-Mex Tofu Tacos with Black Bean Corn Salsa
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Units
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- 1 12–oz package organic, firm tofu (drained, dried and cubed)
- 2 tbsp ground cumin
- 1 package mild taco seasoning
- 1 tbsp corn starch
- 6 corn tortillas
- 1 can black beans, drained and rinsed
- 1 red bell pepper
- 1 cup organic corn kernels
- 1/2 red onion, diced
- 1 handful chopped cilantro
- juice from 1 lime
- 1 jalapeno seeded and diced (optional)
- salt and pepper to taste
- oil for frying
Instructions
- Toss the cubed tofu in cumin, taco seasoning and cornstarch. Fry in a hot pan with olive oil until browned, turning every couple of minutes to brown each side.
- Meanwhile, combine the black beans, corn, red bell pepper, cilantro, lime juice and salt and pepper.
- Place a generous spoonful of tofu on each tortilla, then top with black bean salsa.
Keywords: Tofu Tacos
