Loaded Black Bean Tofu Tacos with Walnut Crumble

• Produce

  • 1 Avocado
  • 1 cup Black beans, cooked
  • 1 Green bell pepper
  • 1 Lettuce
  • 1 Red bell pepper
  • 1 Tomatoes

• Refrigerated

  • 7 oz Tofu, firm

• Condiments

  • 3 Teasp fresh lemon juice

• Baking & Spices

  • 1/4 Teasp salt

• Oils & Vinegars

  • 2 Teasp apple cider vinegar
  • 1 Teasp cooking oil

• Nuts & Seeds

  • 1 cup Cashews
  • 1 cup Savory sun-dried tomato walnut crumble

• Bread & Baked Goods

  • 10 Taco shells, hard

• Liquids

  • 7 tbsp Water

• Other

  • (optional hot sauce or salsa

Found on vegetariangastronomy.com

Description

Ingredients

• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 cup cooked black beans (washed well if from can)
• 7 oz. firm tofu
• 1-2 teasp cooking oil
• 1 cup Savory Sun-Dried Tomato Walnut Crumble
• 1 cup cashews, soaked for 2 hours (if not using powerful blender)
• 2 teasp apple cider vinegar
• 3 teasp fresh lemon juice
• 1/4 teasp salt
• 7-8 tbsp water
• hard taco shells (~10)
• lettuce, chopped
• tomatoes, finely diced
• avocado, mashed & seasoned with salt
• (optional) hot sauce or salsa

Directions

• Remove as much water as you can from the firm tofu using paper towels to firmly press and soak up the water.
• Heat 1-2 teasp cooking oil in a non-stick pan on medium heat. Using your hands, crumble the tofu into the heated pan. Saute on medium-high heat, mixing frequently, until all of the water from the tofu is released and burned off, and the tofu just starts to turn golden in color. Meanwhile, prepare the Vegan Sour Cream below to save time.
• Turn the heat down to medium. Add in the diced red and green bell peppers and cook along with the tofu until the bell pepper is tender.
• Add in the black beans and prepared Walnut Crumble. Mix well, season with salt to taste, and cook for an additional 1-2 minutes. Set aside.
• Add all the ingredients listed under Vegan Sour Cream above into a blender (I used a powerful blender such as a Vitamix).
• Blend/puree until the contents are completely creamy and no chunks remain. Feel free to adjust the flavor if necessary with salt and/or lemon juice.
• Pour the prepared Vegan Sour Cream into a bowl and place in the fridge to cool until ready to use.
• Bake or Microwave the hard taco shells for a short time to slightly heat and cook them.
• For each taco shell, place a layer of the filling at the bottom, top with some chopped lettuce, followed by a layer of mashed avocado, and diced tomatoes. Drizzle on some of the cooled prepared Vegan Sour Cream. Top with salsa or hot sauce (optional) and devour!