If you are looking for a tasty alternative to beef for taco night, try this tofu version. With plenty of spices, some nutritional yeast, and some crisping in the oven, you won't be disappointed.
What you will need
2 Tbsp Olive Oil
1 Tbsp Soy Sauce
1/8 tsp Cayenne Powder
1 tsp Ground Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Chili Powder
14 oz block Extra-Firm Tofu
14 oz can Black Beans
1/2 cup Salsa
2 Tbsp Nutritional Yeast
1 bunch Cilantro
8 Crispy Taco Shells(Nutritional facts 86 calories, 4.57 g fat, 8.22 g carbohydrates, 4.14 g protein, undefined mg cholesterol, 357 mg sodium)
How to cook
Gather and portion all ingredients.
Add half the olive oil, soy sauce, cayenne, cumin, garlic powder, onion powder, and chili powder to a medium sized bowl.
Stir together the spices and oil and then crumble the tofu.
Mix the crumbled tofu in with the seasonings.
Heat the rest of the olive oil to an oven-safe skillet and add spiced tofu.
Crisp up the tofu for a few minutes over high heat. Then add the black beans and salsa.
Next, stir in the nutritional yeast and squeeze the juice from half a lime over the tofu. Then stir to combine.
Broil on high for about 8 minutes stirring every two minutes. The goal here is to crisp up the edges of the tofu.
Cut the avocodo in half, remove the pit, and slice into strips.
Spoon the tofu into the crispy taco shell, top with cilantro, salsa, avocado, and lime juice.