Blackened Tofu Tacos

Spicy, savory blackened tofu served in warm tortillas with cilantro-lime rice and a vibrant black bean corn salad.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.78/serving

Dietary

• Vegetarian
• Dairy-Free
• Vegan
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• fresh
• quick
• sauté
• spicy

Ingredients

• 1 pound extra-firm tofu (pressed, crumbled into small pieces)
• 2 tablespoon olive oil
• 2 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt (for salad)
• 0.5 teaspoon black pepper (freshly ground, for salad)
• 8 tortillas
• 1.5 cup white rice
• 0.5 cup fresh cilantro (chopped and chopped, for salad)
• 1 lime (juiced)
• 1 can black beans (rinsed and drained)
• 1 cup frozen corn (thawed)
• 0.5 red onion (finely diced)
• 1 tablespoon lime juice (for salad)

Instructions

1. Cook white rice according to package directions. Once cooked, stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime. Keep warm.
2. While rice cooks, in a small bowl, combine paprika, onion powder, garlic powder, dried oregano, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the blackening spice mix.
3. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the crumbled tofu and sprinkle generously with the blackening spice mix. Cook, stirring frequently and pressing down on the tofu occasionally, for 8-10 minutes until the tofu is crispy and deeply browned (blackened).
4. For the black bean corn salad, combine the rinsed and drained black beans, thawed frozen corn, finely diced red onion, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Toss gently to combine.
5. Warm tortillas according to package instructions (microwave, oven, or skillet).
6. Serve the blackened tofu in warm tortillas, topped with cilantro-lime rice and the black bean corn salad.

Notes

Adjust cayenne pepper to control the spice level. A squeeze of lime juice over the finished tacos adds a nice brightness.

Nutrition (per serving)

• Calories: 540
• Protein: 28.5 g
• Carbohydrates: 70.3 g
• Fat: 17.5 g
• Fiber: 12.8 g
• Sodium: 880 mg
• Saturated Fat: 2.5 g
• Sugar: 4.1 g