It’s Taco Tuesday time again! Not only does it roll off the tongue nicely, but tacos also fit the feel of a Tuesday nicely. The week is still getting going, and you’re not probably inclined to get into a big cooking project on a Tuesday. Enter Taco Tuesday.
Tacos that start with refried beans are a regular part of our routine. Our 10 year old loves them, though he doesn’t tend to go for some of the extras, such as the spicy tofu cream. But that’s part of the beauty of a taco night, each person can tailor their taco to suit their own tastes.
This Tacos with Spicy Tofu Cream provides a healthy alternative to topping a bean taco with sour cream or cheese. Pureeing silken tofu along with garlic and spices creates the creamy consistency of sour cream with a lot more flavor!
Once you get the tofu cream made, just heat the beans and you are ready to assemble that taco.
A couple notes on the healthy ingredients used here. As you might guess from the photo, we use whole wheat tacos for this. Of course, feel free to go with corn tortillas or other wrapper of your choice.
I noted in the title that this is a vegan friendly recipe, but you need to be sure to get vegetarian refried beans for a vegan version of the meal. Some refried beans are made with lard. I typically get the 365 Organic Refried Beans from Whole Foods, which do not have lard in the ingredients.
Most of the recipes here get served with wine, but these Bean Tacos with Spicy Tofu Cream were served up with a beer. I didn’t make note, but I believe this was a hoppy IPA style beer, and as I recall it was a good combo. Experiment with your own pairings and let me know how it goes!Print
Bean Tacos with Spicy Tofu Cream
Refried beans combined with a spicy tofu cream and veggies for a healthy soft taco. A good vegan meal.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Fusion
- 1 clove garlic
- 1 tsp olive oil
- ½ tsp coriander
- ½ tsp cumin
- pinch salt
- pinch cayenne
- 8 ozs silken tofu
- 4 soft taco shells
- 1 14.5 oz can vegetarian refried beans
- 1 tomato, diced
- 4 ozs salad greens
- Make the tofu cream: Add the garlic to the food processor, and mince. Add the silken tofu to the food processor, followed by the olive oil, coriander, cumin, salt and cayenne. Puree to combine into a creamy smooth consistency.
- Empty the refried beans into a small pan along with a quarter cup of water. Cook on medium heat, stirring occasionally, until the beans are warm.
- Assemble the tacos: Place a soft taco on a plate. Add add a few scoops of beans in the center of the tacos. Then add a few scoops of the tofu cream alongside the beans. Place the tomatoes and some greens on top of the beans and tofu. Fold up the edges of the tacos and it is ready to eat! Repeat to make additional tacos.
Looking for another #TacoTuesday idea? Try the Bean Tacos with Mango Salsa!