Note: This recipe is completely vegan with the exception of optional cheese.

Ingredients

• 14 oz extra firm tofu
• 1/4 cup soy sauce
• 1 tsp olive oil (if baking tofu)
• Cooking spray (if air frying tofu, optional)
• 8 small tortillas
• 1/2 cup purple cabbage, chopped
• 1/2 can (7.5 oz) of seasoned black beans
• 1/2 cup unsweetened, plain coconut yogurt
• 1-3 tsp Cholula, Tapatío, or hot sauce of choice
• Non-dairy cheese, such as Daiya Mexican 4 Cheeze Style Blend (optional) or dairy cheese, such as Cotija (optional, non-vegan)
• 1 bunch of cilantro (for garnish, optional)

Instructions

1. Prepare the tofu: Drain the tofu and press using a tofu press or by wrapping in a tea towel or paper towels and placing a heavy object (such as a frying pan or stack of plates) on top of the tofu for at least 10 minutes. Note: I use this EZ tofu press.
2. Pre-heat oven to 400° F.
3. Marinade the tofu: Slice tofu into 1/2 inch cubes (tip: the smaller, the crispier they will be). Marinade tofu in a shallow dish with 1/4 cup of soy sauce for at least 20 minutes (tip: marinade overnight for maximum flavor).
4. Bake the tofu (oven option): Line a large rimmed baking sheet with parchment paper or foil and olive oil to keep the tofu from sticking. Optionally, toss tofu in cornstarch for extra crispiness. Place tofu cubes on baking sheet and arrange in one even layer. Bake for 30-40 minutes or until tofu is golden brown.
5. Bake the tofu (air fryer option): Spray air fryer with non-stick cooking spray (optional). Place marinated tofu in air fryer in a single layer and air fry at 400° degrees F for 20 minutes or until tofu is golden brown, tossing the tofu halfway through.
6. Bake the tofu (air fryer option): Spray air fryer with non-stick cooking spray (optional). Place marinated tofu in air fryer in a single layer and air fry at 400° degrees F for 20 minutes or until tofu is golden brown, tossing the tofu halfway through. Note: I highly recommend the Ninja DualZone Air fryer.
7. Warm the tortillas: Wrap tortillas and foil in warm in the oven for 10 minutes.
8. Cook the beans: Heat 1/2 can of seasoned black beans in a small sauce pan over medium heat for 8 minutes or until warm.
9. Prepare the crema: Mix 1/2 cup of coconut yogurt and 1-3 tsp Cholula (depending on desired heat level). Season with a dash of salt and pepper.
10. Prepare the veggies:  Chop 1/2 cup of purple cabbage. De-stem and chop cilantro.
11. Plate:  Divide black beans and tofu among the tortillas. Top with spicy yogurt crema, cabbage, cheese (optional), and cilantro (optional). Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Does not include non-dairy cheese or dairy cheese.