Meatless Monday: Garlic Tofu and Black Bean Tacos

I don’t cook a lot of tofu, but when I do, I always wonder why not. It’s super easy and fast to work with, and it absorbs flavor so well. I’m in a few different recipe sharing groups on social media, and I found my way to this recipe’s inspiration through one of those (here’s the inspo post on Real Simple). It looked great as-is, but I can’t help myself and I decided to add a little to it. The outcome was SO GOOD. Even a certain Meatless Monday hater admitted it was delicious. And totally kid-friendly. Our little foodie ate three whole tacos and then licked her plate clean and then sucked all the lime juice out of the remaining garnish limes and then asked for more! Plus, it’s inexpensive (!) and so fast to pull together (!). Ding! Ding! Ding! Here you go.

* 1T olive oil
* 1 package cubed extra-firm tofu, drained, patted dry
* 2T minced garlic
* 1t chili powder
* 1 1/2t kosher salt, divided
* 1/2t black pepper
* 15oz can black beans, drained and rinsed
* 12oz package frozen sweet corn, thawed
* 15oz bag baby spinach
* Juice of 1 lime
* Corn tortillas, warmed
* Crumbled goat cheese, for topping
* Fresh lime wedges, for topping

Heat the olive oil in a large skillet over medium heat. Add the tofu, garlic, chili powder, 1t of salt, and the pepper and mix carefully. Cook, stirring occasionally for 3-4 minutes, then add the black beans. Again, mix carefully to combine, and cook another 2 minutes.

Add the corn, and stirring to combine everything cook another 2 minutes. Finally, reduce heat to medium low and add the spinach. Squeeze the juice of one lime over the pan and mix to combine until the spinach has wilted, just a few minutes more.


There you go. That’s the whole tortilla, as it were. Serve with warmed corn tortillas, a little crumble of creamy goat cheese, and a squeeze of lime. Delicious beyond what you think. Seriously. This seasoning and texture combo is so so good. Yessir.

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