Ingredients
For the filling
- 1 block super firm tofus
- handful pecan nuts
- 4 sun-dried tomatoes
- 2 cloves garlic
- 1/2 red onion
- 1 tbsp nutritional yeast
- 2 tsp ground cumin
- 1 tbsp oregano
- pinch cayenne pepper
- 2 tsp smoked paprika
- 2 tsp tomato paste
- 100 ml soy sauce (can use tamari instead)
- dash maple syrup
- drizzle olive oil
For the black beans
- 1 red onion
- 1 clove garlic
- 1 can black beans
- pinch chilli flakes
- pinch cayenne pepper
- pinch cumin
For the salsa
- 1 red pepper
- 1 tomato
- 1 red onion
- 1 clove garlic
- dash soy sauce
- dash apple cider vinegar
- drizzle olive oil
- pinch chilli flakes
For the casing
- 1 packet favorite taco shells or tortillas for soft tacos
Instructions
For the taco filling
- Place all of the dry ingredients (pecans, diced tofu, sun-dried tomatoes, garlic, and red onion) into a blender or food processor and pulse together. We want to avoid blending so that we maintain a thick and chunky texture.
- Once pulsed add in the remainder of your ingredients and return to the blender. Pulse again until you are left with a nice thick mix.
- Empty the contents onto a baking tray and spread out before placing into a pre-heated oven (160c) for 20 minutes, stirring and turning half-way through.
For the black beans
- Finely chop the red onion and garlic and fry off in a hot pan with a small bit of oil until golden brown.
- Once they are golden brown add your black beans, chilli flakes, cayenne pepper and cumin to the pan and stir.
- Take off the heat once cooked and place the contents to one side
For the salsa
- Finely chop the red pepper, tomato, red onion and garlic and place into a bowl.
- Marinade the contents of the bowl with the soy sauce, apple cider vinegar and olive oil. Give it all a good stir to make sure all the ingredients have mixed. leave for 20 minutes.
- If you want your tacos a little spicy, I would add some chilli flakes into your salsa.
Build the tacos
- Add any combination of the above ingredients into your taco shells or tortillas and enjoy!