Freezing tofu gives it an extra-chewy texture and if you have frozen tofu, remove it from the freezer, place in a bowl, and defrost in the refrigerator overnight. Once thawed, set the tofu aside for an hour in a colander in the sink to drain before proceeding with the recipe. It’s worth the extra time for the toothiness it imparts to this dish.
Makes 4 servings
1 block (14-ounce) extra-firm tofu (see recipe introduction)
2 tablespoons extra-virgin olive oil or coconut oil
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped, or 2 cups chopped kale
1 tablespoon Garam Masala Spice Blend or Red Curry Paste
2 cups cooked black beans, rinsed and drained
Sea salt and freshly ground black pepper to taste
4 wheat or corn tortillas, warmed
1 cup tomato salsa or Guacamole, optional
1. Place the tofu on a paper towel–lined plate and cover with a clean kitchen towel. Place something heavy on top (like a large can of vegetables or a cast iron skillet) and set aside to drain.
2. Heat the oil in a medium skillet over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Stir in the bell pepper and zucchini and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes.
3. Using a fork, shred the tofu into small pieces. Add the tofu, spice blend, and beans to the onions. Cook, stirring frequently, until the beans and tofu are heated through, 1 to 2 minutes. Season with salt and pepper and serve with warmed tortillas and salsa if using.