Tofu and Black Bean Tacos with Spanish Rice
Yield: 10-14 Tacos
For the Spanish Rice
  • 1 tablespoon canola oil
  • 1 cup long grain brown rice
  • 1 (14.5 oz) can petite diced tomatoes with liquid
  • 1 1/2 cup vegetable broth or water
  • 1 teaspoon taco seasoning
For the Tofu and Black Beans
  • 1/4 cup taco seasoning
  • 2 chipotle peppers in adobo sauce
  • 1 jalapeno pepper, stem and seeds removed
  • 1 tablespoon lime juice
  • 12 ounces extra-firm tofu
  • 1 tablespoon canola oil
  • 1 (14 ounce) can black beans, drained and rinsed
For the Tacos
  • Whole wheat tortillas
  • Lettuce
  • Salsa
  • Vegan cheese, optional
For the Spanish Rice
  1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add rice and cook until light brown, stirring often, about 5 minutes.
  2. Add tomatoes with liquid, broth or water, and 1 teaspoon taco seasoning. Bring to a boil. Reduce heat and simmer for time listed on package (about 45 minutes).
  3. If there is still too much liquid remaining after simmering, turn the heat up to medium and cook uncovered until liquid is gone.
For the Tofu and Black Beans
  1. In a blender, blend 1 cup water with 1/4 cup taco seasoning, chipotle peppers, jalapeno pepper, and lime juice, set aside.
  2. Slice tofu and press with paper towels to remove excess water. Heat 1 tablespoon oil in a large skillet over medium heat. Add tofu and cook until lightly golden on both sides.
  3. Scramble tofu into small pieces using a spatula or spoon. Add taco sauce and black beans, reduce heat to medium-low, and simmer 15 minutes, until most of the liquid is gone.
For the Tacos
  1. Place rice, tofu, lettuce, salsa, and cheese on tortillas and roll up.
Nutrition Information
Serving size: 1 taco Calories: 280 Fat: 9g Saturated fat: 4.5g Trans fat: 0g Carbohydrates: 38g Sugar: 6g Sodium: 630mg Fiber: 7g Protein: 13g Cholesterol: 0mg
Recipe by Handful of Raspberries at