a lighter, vegan option for Taco Tuesday. serves 4.
14-ounce block extra firm tofu, drained (don’t skip the draining unless you like mushy taco filling)
1 tbs soy sauce
2 tbs taco seasoning
14-ounce can black beans, rinsed and drained
2 tbs olive oil
1/2 onion, diced
1 red bell pepper, diced
8 oz. can tomato sauce (I prefer no salt added)
Add the tofu, soy sauce, and taco seasoning to a bowl. Crumble the tofu using a potato masher, two forks, or your hands and allow to sit while you compete the next few steps.
Finely dice the onion and bell pepper. Heat the olive oil in a large skillet over medium heat. Sauté the vegetables for a few minutes until the onions can be pierced with a fork. Add the tofu to the pan and cook for 10 minutes, stirring frequently. Add the black beans and tomato sauce, and cook until heated through.