I LOVE this recipe and have it at least once a week. I cut the recipe in half (because Mark still likes turkey in his tacos), and add smoked Spanish paprika to the mix for a nice, smoky flavor. You can put this "taco meat" mixture on a salad or for a treat, find gluten free corn tortillas. Very, very good!
Tofu and Black Bean Tacos
1 14-oz package extra-firm tofu, drained
1 1/2 t chili powder
1/2 t dried oregano
1/2 t ground cumin
1/2 t ground coriander
1/2 t salt
1 T olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 15-oz can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.
Spoon tofu mixture into tortillas, top with lettuce, tomatoes and serve.
Nutrition per serving (2 tacos/299g-wt.): 350 calories (160 from fat), 18g total fat, 7g saturated fat, 30mg cholesterol, 760mg sodium, 36g total carbohydrate (8g dietary fiber, 3g sugar), 20g protein