Tofu~Blackbean Tacos

I know it isn’t Taco Tuesday but hey, tomorrow is Tuesday so maybe you can use this recipe for your taco cravings!

Vegan and Gluten Free!


  • Hard taco shells (you can certainly use soft ones, if you prefer)
  • 1/2 brick of firm tofu-use a fork to crumble into a ‘scramble’ like consistency
  • 1 can of black beans-rinsed and drained.
  • 1/2 onion-diced
  • 1/2 green pepper-diced
  • 2 tbsp olive oil
  • 1 tsp turmeric paste
  • 2 tsp chili powder
  • 1/2 tsp of cayenne pepper (if you like it!)
  • salt to taste
  • vegan cheese, salsa, greens to garnish.


  1. Heat oven to 350 F and put the shells in for 5 minutes to crisp, if you are using the hard shell.
  2. Heat the olive oil in a fry pan on medium.
  3. Put the onions and peppers in the pan with oil.
  4. Cook onions and peppers for 5 minutes.
  5. Put in the crumbled tofu in and black beans. Mix thoroughly.
  6. Add all the spices and mix again.
  7. Cook for 10 minutes to get the spices all mixed and the beans and tofu heated up.
  8. Fill the taco shells and garnish with vegan cheese, salsa, hot sauce and greens!

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Fast and Easy Quinoa Salad

Now for something Fast & Easy!


Salad people.  I’m about Salad!

We are always looking for something fast for dinner through the week.  You get home from work and have somewhere to be in an hour…what do you make?  Also, what can you make that you can take for lunch tomorrow too?

Quinoa-Black Bean-Mango Salad


  • 1 cup quinoa
  • 1 mango
  • 1 can black beans
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • salt to taste
  • 1 cup chopped greens of your choice (today I used Arugula)
  • 1/2 English cucumber


  1. Cook the quinoa as usual.  I put 2 cups of water on to boil. Then put in 1 cup of quinoa and turn down the heat to low and cover.  Cook for about 13-15 minutes. Take off the heat and fluff up with a fork.
  2. Chop up the mango in small pieces and the cucumber and the greens
  3. Drain and rinse well your black beans
  4. Mix it ALLLL UP!
  5. Then I put in the lime juice and oil and salt to taste.

Now you can eat it all right away but I kind of like it better cold so it is the perfect lunch for tomorrow as well!!