dinner

Crispy Tofu and Black Bean Tacos with Avocado-Lime Crema and Toasted Pepitas

Name: Crispy Tofu and Black Bean Tacos with Avocado-Lime Crema and Toasted Pepitas
Ingredients: 101.9 g Firm tofu, calcium sulfate prepared, pressed and cubed; 103.3 g Cooked black beans, rinsed and drained; 103.3 g Corn tortillas; 29.1 g Avocado, Hass, peeled, pit removed; 12.9 g Lime, juice only; 8.7 g Pepitas (pumpkin seeds), raw; 2.2 g Garlic powder; 2.2 g Cumin, ground; 1.5 g Smoked paprika; 57.9 g Olive oil, extra virgin; 11.6 g Salt, kosher; 0.6 g Black pepper, ground; 4.3 g Fresh cilantro, chopped (for garnish)

Nutrition

844

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Firm tofu, calcium sulfate prepared, pressed and cubed101.9 g

Cooked black beans, rinsed and drained103.3 g

Corn tortillas103.3 g

Avocado, Hass, peeled, pit removed29.1 g

Lime, juice only12.9 g

Pepitas (pumpkin seeds), raw8.7 g

Garlic powder2.2 g

Cumin, ground2.2 g

Smoked paprika1.5 g

Olive oil, extra virgin57.9 g

Salt, kosher11.6 g

Black pepper, ground0.6 g

Fresh cilantro, chopped (for garnish)4.3 g

Instructions

Prepare the Crispy Tofu: Pat the pressed tofu cubes very dry with paper towels. In a bowl, toss the tofu with 1 tablespoon of olive oil, garlic powder, cumin, smoked paprika, salt, and pepper until evenly coated. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the seasoned tofu in a single layer. Sear for 5-7 minutes per side, undisturbed, until deeply golden brown and crisp. The tofu should sound audibly crisp when you shake the pan.

Warm the Beans and Tortillas: While the tofu sears, gently warm the black beans in a small saucepan over low heat or in the microwave. In a separate dry skillet or on a griddle, warm the corn tortillas for about 30 seconds per side until pliable and slightly toasted. Keep them warm wrapped in a clean kitchen towel.

Make the Avocado-Lime Crema: In a small bowl, mash the avocado with a fork until mostly smooth. Stir in the lime juice and a pinch of salt. If the mixture is too thick, add a teaspoon of water to reach a creamy consistency.

Toast the Pepitas: In a small, dry skillet over medium heat, toast the pepitas for 3-5 minutes, stirring frequently, until they begin to pop and turn golden brown. Be careful not to burn them. Remove from heat.

Assemble the Tacos: Lay out the warm tortillas. Spoon a generous portion of the warmed black beans onto each tortilla. Top with the crispy seared tofu. Drizzle with the avocado-lime crema. Sprinkle with the toasted pepitas and a scattering of fresh chopped cilantro. Serve immediately.