Crispy Shredded Tofu & Black Bean Baked Tacos
Directions
- 1Start by shredding your tofu.
- 2Add some olive oil, onion powder, paprika, and tomato paste to the shredded tofu.
- 3Mix this all up and add it to a baking sheet.
- 4Bake the tofu for 20 minutes at 420°F.
- 5In a second bowl, add some diced bell peppers, onions, garlic, a tin of green chilies, and a tin of black beans.
- 6Add some corn, drizzle on some olive oil, and a little bit of chili powder.
- 7Mix this all up.
- 8Place the veggie mixture in the oven with the tofu for about 15 minutes.
- 9Once both trays are done, dump everything into a bowl.
- 10To make the sauce, add half a cup of vegan cream cheese, some water, a cup of vegan yogurt, lime zest, juice from the whole lime, garlic powder, and a pinch of salt to a blender.
- 11Blend the sauce until smooth.
- 12Take half of the sauce and pour it on top of the tofu and veggie mixture.
- 13Fill the tortillas one at a time with the mixture.
- 14Stack the filled tortillas in your casserole dish and bake them for 10-15 minutes at 400°F.
- 15Once done, take some salsa and add the remaining sauce that was made earlier.
Ingredients
- 1 block extra-firm tofu, shredded
- 1 cup bell pepper, diced
- 0.5 cup yellow onion, diced
- 0.5 cup corn
- 1 can black beans, drained & rinsed
- 1 tbsp olive oil
- spices
- 0.5 cup vegan cream cheese
- 0.5 cup vegan yogurt
- 0.5 lime zest
- 1 juice from a lime
- 10 small tortillas
- 1 cup vegan shredded cheese
- 1 cup shredded lettuce
- 1 cup salsa for dipping
- onion powder
- paprika
- tomato paste
- garlic
- 1 tin green chilies
- chili powder
- water
- garlic powder
- 1 pinch salt
Equipment
baking sheetovenbowlcasserole dish
Tips
- Bake tofu and veggies separately at 420°F until crispy/roasted.
- Toss hot tofu + veggies with ¾ of tangy lime sauce.
- Blend remaining sauce with salsa for dipping.
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