Crispy tofu and black bean tacos
Smoky crumbled tofu, black beans and crunchy slaw in warm tortillas.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Firm tofu280 g
- Black beans (tin)1 tin
- Plain tortilla wraps8 wraps
- White cabbage¼ cabbage
- Limes1 lime
- Natural yoghurt100 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Crumble the tofu into small pieces. Heat 2 tablespoons of oil in a frying pan over a medium-high heat and fry for 8 minutes, stirring now and then, until crisp. Add the drained black beans, 2 teaspoons of paprika, a teaspoon of cumin and a pinch of chilli flakes, and cook for 3 minutes.280 g firm tofu1 tin black beans
- Finely shred the cabbage and toss with the juice of the lime and a pinch of salt.¼ cabbage1 lime
- Warm the wraps for 20 seconds a side in a dry pan. Fill with the tofu mix and the cabbage, with a spoon of yoghurt if you are using it.8 wraps100 g natural yoghurt
Let the tofu crumbs sit undisturbed in the pan for a few minutes so they brown like mince.
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