NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

0.5 cup black beans

2 small corn tortillas

1 tsp avocado oil

1 tbsp chili powder

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh cilantro

0.25 cup red onion

0.25 cup Greek yogurt

PREPARATION

• 1

  Press the tofu between paper towels to remove excess moisture, then crumble it into small, bite-sized pieces.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the crumbled tofu to the skillet and sauté for 8-10 minutes, stirring occasionally, until the edges are golden and crispy.

• 4

  Stir in the chili powder, sea salt, black pepper, and black beans, cooking for another 2 minutes until the beans are heated through.

• 5

  Remove the skillet from the heat and squeeze the fresh lime juice over the tofu mixture, tossing well to coat.

• 6

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame until they are soft and pliable.

• 7

  Divide the crispy tofu and bean mixture evenly among the tortillas.

• 8

  Garnish each taco with diced red onion, fresh cilantro, and a dollop of Greek yogurt before serving.