2T.Extra Virgin Olive Oil to sauté onion and pepper in
Prepping the Tofu:
Preheat your oven to 475 degrees Fahrenheit and get excited!! This is going to be SO good!!
Gently squeeze most of the water from your tofu. Then slice in slabs and strips and finally dices (about ¼ in. size). Place tofu in bowl, sprinkle spices and olive oil over in amounts as directed below and toss well to coat all sides. Pour onto pan sprayed or oiled baking tray. Bake for about 15-18 minutes stirring the tofu around once or twice.
Prep Bean Filling:
Rinse and drain black beans and seat aside. Sauté onions and peppers in olive oil until onions are clear and peppers are soft. Add garlic and sauté just until warm and fragrant. Then add beans and cook until warm. Add salt to taste.
Prep the toppings:
Shred cabbage and sprinkle with fresh squeezed lemon and salt. Stir.
Assemble other toppings as desired, salsa, vegan sour cream, shredded vegan cheese, diced avocado – you name it.
Put it all together on your little corn street tacos (or regular size if you prefer ???? ), and prepare to take a bite of flavor that is absolutely epic!!!