Mexican Style Shredded Tofu with Black Beans

Preparation Time

10 mins

Cooking Time

35 mins



This recipe makes a versatile & tasty filling ideal for burritos, tacos, enchiladas, quesadillas or anything like that. It’ll keep in the fridge for a couple of days, if you want to pop it into lunchbox wraps or pile into a jacket potato. Whatever floats your boat!


400g super firm tofu
1 tablespoon soy sauce
1 tablespoon neutral oil (rapeseed is good)
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
jar of Scarlett & Mustard Smoked Salsa
400g can of black bean, drained and rinsed

Toppings and breads to serve: grated cheese, avocado, salad, wraps etc


Preheat your oven to 180°c and line a large tray with baking paper.

Pat the tofu dry with kitchen paper, there’s no need to press it. Grate the tofu using the coarsest side of your cheese grater and pop in a mixing bowl.

Meanwhile, mix the soy sauce, oil, spices and garlic in a small bowl. Drizzle the dressing over the tofu and toss well until evenly coated.

Spread the tofu onto your prepared tray into as even a layer as possible.

Bake for 30 minutes, until chewy and browned.

Meanwhile, put the jar of Scarlett & Mustard Smoked Salsa in a pan. Rinse the jar with about 100ml of water and add this water to the pan (the tofu absorbs a lot of moisture).

Add the tofu shreds and beans to the salsa and mix well.

Use as you fancy, whether it’s in beautiful burritos, excellent enchiladas, tasty tacos or quick quesadillas.

Products Used In This Recipe