Tofu Tacos

These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon ground pepper

⅛ teaspoon ground cinnamon

1 (14 to 16 ounce) block extra-firm tofu, patted dry and cut into ½-inch pieces

3 tablespoons extra-virgin olive oil, divided

½ cup chopped onion

2 large cloves garlic, minced

1 (15 ounce) can black beans, rinsed

2 teaspoons cider vinegar

½ cup chopped cilantro

8 corn tortillas, warmed

¼ cup Shredded cabbage, pico de gallo and/or guacamole

Directions at eatingwell.com

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