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Tofu Taco Crumbles with Cilantro Lime Crema

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Course Main Course

Ingredients
  

Tofu Crumbles

  • 2 tbsp olive oil divided
  • 1 tbsp soy sauce or tamari to make gluten-free
  • 14 oz block extra-firm tofu  drained and patted dry or pressed
  • 14 oz can black beans  drained and rinsed
  • 1 pack taco seasoning
  • 1/2 cup prepared salsa
  • 2 tbsp nutritional yeast

Cilantro Lime Crema

  • 1 cup raw cashews soaked and drained
  • 1/2 cup water
  • juice of 1 lime
  • 1/3 cup cilantro
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1 garlic clove

Instructions
 

Tofu Crumbles

  • Preheat your oven to 350F. Line with parchment paper or lightly grease a large baking sheet.
  • In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, taco seasoning. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. Toss until the tofu is evenly coated with the spices.
  • Heat the remaining 1 tablespoon olive oil in a large pan, Add the tofu crumbles. Cook, stirring occasionally until the tofu is dry and the moisture has cooked off. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off.
  • Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu halfway through. Keep an eye on it towards the end so that it doesn’t burn.

Cilantro Lime Crema

  • Blend all ingredients in a high-speed blender for about 1-2 minutes until creamy and smooth.

Serve hot in a taco bowl, taco shells, or wrapped in a burrito