1 x 280 gram extra firm tofu (I used ‘The Tofoo Naked Tofu’ extra firm)
1 x can organic black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chilli powder
1 tablespoon tamari
2 tablespoons nutritional yeast
2 tablespoons of olive oil
1 large ripe avocado
1 lime cut into 4 wedges
Small bunch of coriander, roughly chopped
4 corn tortilla taco shells
Combine half the olive oil, tamari and spices in a mixing bowl. Pat the tofu dry and then using your hands, roughly crumble into the bowl and mix well to coat. Allow to marinate for an hour.
Pre-heat the oven to 125°C/ 250°F
Warm the taco shells in the oven for 5 minutes.
In a large non-stick frying pan heat up the remaining olive oil and then add the tofu. Cook for 4-5 minutes, stirring constantly until the tofu begins to brown and crisp and any moisture has evaporated. Add the black beans and the nutritional yeast and stir well to combine all the flavours.
Peel and chop the avocado into small dice. Remove the taco shells from the oven and divide the tofu and black bean mix between them followed by the avocado. Arrange on a serving platter and scatter over the coriander. Serve with the lime wedges along-side.