In 2022, I made close to thirty different tacos over a campfire in one of our National Parks. This recipe, however, was crafted over a stove in an Airbnb on the Gulf Coast of Florida, at the very end of our trip, after leaving a mosquito-infested central Florida campsite. Finally a place to unwind, enjoy the end of our trip indoors, and create our favorite meal, a taco.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Course Appetizer, dinner, Entree, Snack
Cuisine black bean tacos, crispy tofu, pico de gallo, taco recipe, tacos, tofu recipe, tofu tacos
Servings 2-4
Ingredients
1brick of tofu
1can of black beans drained and rinsed
2tbspJustEgg
2tbspplant milk
2tbspflour
1/2cupbread crumbsspiced however you want, I used nutritional yeast and paprika
1tomato
3-5tbspsliced scallion
1-2tspchopped cilantro
1lime
2tspcumin
1tspcayenne pepper
2tspgarlic powder divided
1tsponion powder
2tbspnutritional yeast
Salt & Pepper to taste
Vegan feta crumbles
Sliced red cabbage
Tortillas
1/3cupoil
Instructions
Heat oil in a skillet and heat another skillet for the beans.
Dice tofu into 1/2 inch cubes.
Mix the JustEgg and plant milk together.
Toss the tofu in the flour, dip in the egg-milk, coat in the bread crumbs.
Fry the tofu in the hot oil and dump the beans with 1/2 cup of water.
Let the tofu brown on all sides slowly and evenly to ensure crispiness and solid cooking.
Add the cumin, cayenne, garlic and onion powder, nutritional yeast, salt, and pepper, to the black beans and stir.
Dice the tomato, slice the scallions, chop the cilantro, and mix in a bowl with lime juice and the other half of garlic powder.
Warm a street style taco shell and add the black beans, crispy tofu, salsa, sliced cabbage, and feta crumbles, and enjoy!