Tofu, Black Bean, and Roasted Corn Tacos

I’ve chosen to initiate a new food club on the snowiest day of 2013. Oh well. Adds to the excitement, I suppose. The dish I made has been in my queue forever. It couldn’t be easier. Seriously, a 4 year-old could make this. I found the recipe on Whole Foods website. I modified a few things. Enjoy!

Tofu, Black Bean, and Roasted Corn Tacos

  • 1 package extra-firm tofu, drained
  • 1/2  tsp chili powder (I used Penzey’s Arizona spice, somehow I didn’t have a drop of chili powder on hand, whoops)
  • 1/2  tsp dried oregano
  • 1/2  tsp ground cumin
  • 1/2  tsp ground coriander
  • 1/2  tsp salt
  • Enough lime juice to make a paste, about 1-2 tsps
  • olive oil
  • 3  cloves garlic, chopped
  • 3  green onions, hopped
  • 1  can black beans, drained and rinsed
  • 12  corn tortillas, warmed


  1. Combine spices and lime juice, crumble in tofu, use your hands to get the spice slurry all over the tofu. The longer you can let it marinate, the better
  2. Saute the garlic and most of the green onion until fragrant


3.  Add the tofu mixture. Cook for about 10 minutes



4.  Add the frozen fire roasted corn to the heating tofu mixture. Cook for several minutes. Then add the black beans and remaining green onion. Cook until there is no liquid left in the pan (which accumulates from tofu/marinade/frozen corn/rinsed beans)


5.  Serve over tacos and top with whatever you desire!




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