Spicy Tofu & Poblano Tacos

Name: Spicy Tofu & Poblano Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 ounce extra-firm tofu (pressed, diced into 1/2-inch cubes); 1 tablespoon olive oil; 1 poblano pepper (medium, cored, diced); 0.5 yellow onion (medium, diced); 2 clove garlic (minced); 1 tablespoon chili powder; 1 teaspoon smoked paprika; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 15 ounce black beans (rinsed, drained); 0.5 cup plain Greek yogurt; 1.5 tablespoon chipotle peppers in adobo sauce (minced); 1 lime (half juiced for crema, half cut into wedges for serving); 0.25 cup fresh cilantro (chopped); 8 corn tortillas (small); 1 cup Monterey Jack cheese (shredded); 1 cup shredded lettuce (shredded)

Crispy pan-fried tofu and hearty black beans seasoned with a blend of smoky chili and paprika, nestled in warm corn tortillas with a zesty chipotle lime crema, fresh lettuce, and Monterey Jack cheese.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $2.96/serving

Dietary

Vegetarian
High-Fiber
Nut-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

20 ounce extra-firm tofu (pressed, diced into 1/2-inch cubes)
1 tablespoon olive oil
1 poblano pepper (medium, cored, diced)
0.5 yellow onion (medium, diced)
2 clove garlic (minced)
1 tablespoon chili powder
1 teaspoon smoked paprika
0.75 teaspoon salt
0.5 teaspoon black pepper
15 ounce black beans (rinsed, drained)
0.5 cup plain Greek yogurt
1.5 tablespoon chipotle peppers in adobo sauce (minced)
1 lime (half juiced for crema, half cut into wedges for serving)
0.25 cup fresh cilantro (chopped)
8 corn tortillas (small)
1 cup Monterey Jack cheese (shredded)
1 cup shredded lettuce (shredded)

Instructions

Prepare the chipotle lime crema: In a small bowl, combine the plain Greek yogurt, 1 1/2 tablespoons minced chipotle peppers in adobo sauce, juice from 1/2 a lime, and 2 tablespoons chopped fresh cilantro. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced extra-firm tofu and cook for 7-8 minutes, stirring occasionally, until golden brown and slightly crispy.
Add the diced poblano pepper and diced yellow onion to the skillet with the tofu. Cook for 3-4 minutes until vegetables start to soften. Stir in 2 cloves minced garlic, 1 tablespoon chili powder, and 1 teaspoon smoked paprika. Cook for 1 minute more, until fragrant.
Stir in the rinsed and drained black beans, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes, just until the beans are heated through.
Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
To assemble the tacos, fill each warm corn tortilla with the tofu and black bean mixture. Top with shredded Monterey Jack cheese, shredded lettuce, and a drizzle of the chipotle lime crema. Serve immediately with extra lime wedges and fresh cilantro, if desired.

Notes

Leftovers can be stored separately and assembled fresh to prevent tortillas from getting soggy. The tofu and bean filling will keep well in an airtight container for 3-4 days.

Nutrition (per serving)

Calories: 565
Protein: 33.9 g
Carbohydrates: 58.1 g
Fat: 20.2 g
Fiber: 8.9 g
Sodium: 1118 mg
Saturated Fat: 6.7 g
Sugar: 4.7 g
Cholesterol: 29 mg