Grilled Tofu and Black Bean Tacos with Peach Salsa and Lime Crema Drizzle

Ingredients

1 tsp olive oil

2-8 oz package firm tofu

¼ tsp pepper

½ jalapeño, minced

½ bunch cilantro, minced

6 corn tortillas, warmed

½ red onion, finely diced

1-16 oz can low-sodium black beans

1 tsp paprika

3 yellow peaches, finely diced

1 tsp cumin

1 lime, juiced

1 cup low-fat Greek yogurt

¼ tsp salt

1 tsp chili powder

1 small cucumber

Directions

1. Preheat outdoor grill to medium-high heat.

2. Make the lime crema by stirring together the Greek yogurt and half the lime juice in a small bowl. Set aside.

3. Make the salsa by combining the peaches, cucumber, onion, jalapeno, and cilantro and other half of lime juice in a large bowl. Set aside.

4. Warm up the black beans in a small saucepan over medium heat.

5. Brush the tofu on both sides with olive oil. Season tofu with the spices: chili powder, paprika, cumin, salt, and pepper. Grill for 2 to 3 minutes per side, to heat through, then transfer to the cutting board and slice.

6. To build the taco, spoon some beans into the tortilla. Top with tofu and salsa. Drizzle with lime crema and serve immediately.

Helpful Tip: Make the salsa and crema ahead of time to save time as well as infuse the flavors longer.

Nutritional information:

6 Servings

Serving Size: 1 taco

Calories: 250.9 kcals

Total Fat: 5.9g

Saturated Fat: 1.1g

Cholesterol: 2.2mg

Sodium: 579.3mg

Total Carbohydrate: 33.9g

Protein: 16.3g

Fiber: 7.5g