Meatless Friday: Tofu Crumble and Black Bean Tacos

• 2 10-Ounce Blocks Super Firm Tofu (see notes)
• 1/4 Cup Taco Seasoning
• 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
• 1 Tablespoon Cornstarch
• 1 15 ounce Can Black Beans, drained & rinsed
• To Serve: Tortillas or Taco Shells, Lettuce, Tomato, Red Onion, Vegan Sour Cream, Red Pepper Flakes, etc.

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. If using extra firm tofu instead of super firm, press the tofu using a tofu press or place it under a heavy object for at least 10 minutes.
2. In a medium bowl, use your hands to crumble tofu into small pieces.
3. Add the soy sauce and taco seasoning, and toss to combine.
4. Sprinkle the cornstarch over the tofu and toss again.
5. Spread the tofu on the prepared baking sheet and bake for 30 minutes, stirring halfway through.
6. Remove from the oven and add the black beans. Return to the oven for another 10 minutes.
7. Serve with your favorite taco fixings. Enjoy!

RECIPE NOTES

I used Hodo tofu which does not require any pressing. You can also make these tacos with a regular 14-ounce block of extra firm tofu—you can press it while you heat up the oven, or simply follow the recipe as written—your tacos may have a slightly softer texture.