Go Back

Tofu Pinto Bean Tacos with Brussels Sprouts

Makes 4 servings. *Gluten-Free, Vegan


  • 1 14- oz. package extra-firm tofu
  • 1/4 cup tamari
  • 2 tsp cumin
  • 1 medium yellow onion
  • 1 clove garlic
  • 1 large tomato
  • 1/2 tsp coriander
  • pinch red pepper flakes
  • 1/2 tsp salt
  • 1 15- oz. can pinto beans
  • 1/2 lb. Brussels sprouts
  • 2 Tbsp apple cider vinegar
  • 1 avocado
  • 4 –8 taco-size tortillas


  • Drain tofu and press to remove any excess liquid. Cut into slices. Mix tamari and cumin in a shallow dish, and marinate tofu in this mixture, turning once, for 10 minutes.
  • Meanwhile, dice onion, garlic, and tomato. Sauté onion, garlic, tomato, coriander, red pepper flakes, and salt for 5 minutes. Add pinto beans and cook 2 more minutes until warmed. Remove to a serving bowl and cover to keep warm.
  • Quarter Brussels sprouts and cook with apple cider vinegar in the same skillet. Remove to a serving bowl and cover to keep warm.
  • Remove tofu slices from marinade and cook in dry skillet, browning on both sides and then chopping roughly.
  • Top tortillas with beans, tofu, sprouts, and sliced avocado.