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Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Grate the tofu using the larger holes of a cheese grater into a bowl. Add the cannellini beans, spices, salt and pepper and use your hands or a potato masher to work the mixture together until most of the beans have broken down. The filling should feel moist and cohesive, holding together when pressed rather than crumbling. If it feels too dry at this stage, add 1 tbsp of olive oil and mix again. Set aside.
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For
2
M
I
For the Filling
230
g
Extra firm tofu, pressed and drained
230
g
Cannellini beans, rinsed and drained if canned
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Per Serving
Calories
769kcal
Fat
30g
Carbs
73g
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🌱 Plant Points: 8
🫙 Storage: Keep the filling, sauce and croutons in separate airtight containers in the fridge for up to 3 days. Assemble and griddle to order.
❄️ Freezer: The filling freezes well for up to 2 months. Thaw overnight before using.
💡 Nutritional values are approximate and calculated per serving:
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Catriona S
14 days ago
Didn’t work out with the cooking in the pan bit, maybe because I used wraps instead of tacos. Yummy flavours though!
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Gigi
14 days ago
Using wraps instead of tacos can sometimes change the cooking texture a bit because wraps might be thinner. Maybe reduce the heat just a little and keep a close eye! Glad you loved the flavors! 😊
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S
Shelly D
a month ago
Sort of a disaster. Taste is ok but what a mess. Ive made the smashed black bean and tofu tacos on here but this filling behaved very differently. Would not stick to the tortilla and crumbled like crazy. I think not pressing the tofu would have helped as the filling was clearly too dry/needed a binder. The dressing needed something so I added garlic powder and salt and that did the trick.
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Gigi
a month ago
Thanks for the feedback, Shelly! I'm sorry to hear it was a bit of a struggle! The cannellini beans are actually meant to act as the binder here, so if the mixture was already feeling a bit crumbly before cooking that's a good sign it needed a little more moisture. It can also depend on the brand of tofu used, if you're UK based I use Tofoo Naked for this recipe which works really well. A couple of things that might help next time: adding 1 tbsp of olive oil to the mixture and making sure the pan is well oiled before cooking, that makes a big difference for getting them to stick! I've added a few notes to the method to help clarify some of the steps, hopefully that will help in the future x
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Marijke
a month ago
Not for the non-vegan person in my household but I liked it very much! Sauce was spot on indeed, en the for the bean/tofu mixture I see other opportunities as well. Will make again.
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Gigi
a month ago
Glad you liked it, Marijke! Love that you're seeing more possibilities with the bean/tofu mixture. 😊 Enjoy recreating it!
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J
Jenna N
a month ago
Will try half the firm tofu next time and keep everything else the same. We found the mix a a little too subtle flavour wise with the current ratios. But the sauce was banging as per the original recipe!! Love your smashed taco recipes!!
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Gigi
a month ago
Great idea for next time! Everyone's palate is different so adjusting the tofu ratio is a great way to make it your own 🙌 another idea could be to use smoked tofu, that will add more depth. And banging sauce, love that 😂 So happy you're enjoying the smashed taco recipes!
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K
Karmen J
a month ago
Mamma mia! 🤤😉 Yesterday's dinner and today's breakfast 😎 I just used grated cucumbers instead of lettuce. My husband said this would also make a delicious burger 😁
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C
Catriona S
14 days ago
I put cucumber and Ricola on our tacos 😊
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Gigi
14 days ago
I'm thrilled you put your own spin on the recipe! 😊
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Gigi
a month ago
Yay! Love it! Great idea using the cucumber 😊 And funny your husband should say that, I am actually working on a burger recipe as I realised we don't have one on the app yet! 🍔
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tobietob
a month ago
Omg that's delicious 🤤 Great recipe and super easy. The bean-tofu mix didn't stick perfectly to the tortilla which made flipping a bit tricky. But it's super tasty.
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Gigi
a month ago
So glad you loved it! 😊 For the sticking issue, a few things that can help: making sure the tofu is a very firm variety and that’s well drained and pressed before mixing, pressing the mix firmly onto the tortilla before flipping, and making sure there’s enough oil in the pan. Also waiting until a little crust has formed before flipping makes a big difference! Your picture looks amazing by the way 😍
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Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Grate the tofu using the larger holes of a cheese grater into a bowl. Add the cannellini beans, spices, salt and pepper and use your hands or a potato masher to work the mixture together until most of the beans have broken down. The filling should feel moist and cohesive, holding together when pressed rather than crumbling. If it feels too dry at this stage, add 1 tbsp of olive oil and mix again. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the Filling
230
g
Extra firm tofu, pressed and drained
230
g
Cannellini beans, rinsed and drained if canned
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
769kcal
Fat
30g
Carbs
73g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 8
🫙 Storage: Keep the filling, sauce and croutons in separate airtight containers in the fridge for up to 3 days. Assemble and griddle to order.
❄️ Freezer: The filling freezes well for up to 2 months. Thaw overnight before using.
💡 Nutritional values are approximate and calculated per serving:
Only visible to you
Made it?
Cancel
C
Catriona S
14 days ago
Didn’t work out with the cooking in the pan bit, maybe because I used wraps instead of tacos. Yummy flavours though!
Like
Reply
Cancel
Gigi
14 days ago
Using wraps instead of tacos can sometimes change the cooking texture a bit because wraps might be thinner. Maybe reduce the heat just a little and keep a close eye! Glad you loved the flavors! 😊
Like
Reply
Cancel
S
Shelly D
a month ago
Sort of a disaster. Taste is ok but what a mess. Ive made the smashed black bean and tofu tacos on here but this filling behaved very differently. Would not stick to the tortilla and crumbled like crazy. I think not pressing the tofu would have helped as the filling was clearly too dry/needed a binder. The dressing needed something so I added garlic powder and salt and that did the trick.
Like
Reply
Cancel
Gigi
a month ago
Thanks for the feedback, Shelly! I'm sorry to hear it was a bit of a struggle! The cannellini beans are actually meant to act as the binder here, so if the mixture was already feeling a bit crumbly before cooking that's a good sign it needed a little more moisture. It can also depend on the brand of tofu used, if you're UK based I use Tofoo Naked for this recipe which works really well. A couple of things that might help next time: adding 1 tbsp of olive oil to the mixture and making sure the pan is well oiled before cooking, that makes a big difference for getting them to stick! I've added a few notes to the method to help clarify some of the steps, hopefully that will help in the future x
Like
Reply
Cancel
Marijke
a month ago
Not for the non-vegan person in my household but I liked it very much! Sauce was spot on indeed, en the for the bean/tofu mixture I see other opportunities as well. Will make again.
Like
Reply
Cancel
Gigi
a month ago
Glad you liked it, Marijke! Love that you're seeing more possibilities with the bean/tofu mixture. 😊 Enjoy recreating it!
Like
Reply
Cancel
J
Jenna N
a month ago
Will try half the firm tofu next time and keep everything else the same. We found the mix a a little too subtle flavour wise with the current ratios. But the sauce was banging as per the original recipe!! Love your smashed taco recipes!!
Like
Reply
Cancel
Gigi
a month ago
Great idea for next time! Everyone's palate is different so adjusting the tofu ratio is a great way to make it your own 🙌 another idea could be to use smoked tofu, that will add more depth. And banging sauce, love that 😂 So happy you're enjoying the smashed taco recipes!
Like
Reply
Cancel
K
Karmen J
a month ago
Mamma mia! 🤤😉 Yesterday's dinner and today's breakfast 😎 I just used grated cucumbers instead of lettuce. My husband said this would also make a delicious burger 😁
Like
Reply
Cancel
C
Catriona S
14 days ago
I put cucumber and Ricola on our tacos 😊
Like
Reply
Cancel
Gigi
14 days ago
I'm thrilled you put your own spin on the recipe! 😊
Like
Reply
Cancel
Gigi
a month ago
Yay! Love it! Great idea using the cucumber 😊 And funny your husband should say that, I am actually working on a burger recipe as I realised we don't have one on the app yet! 🍔
Like
Reply
Cancel
tobietob
a month ago
Omg that's delicious 🤤 Great recipe and super easy. The bean-tofu mix didn't stick perfectly to the tortilla which made flipping a bit tricky. But it's super tasty.
Like
Reply
Cancel
Gigi
a month ago
So glad you loved it! 😊 For the sticking issue, a few things that can help: making sure the tofu is a very firm variety and that’s well drained and pressed before mixing, pressing the mix firmly onto the tortilla before flipping, and making sure there’s enough oil in the pan. Also waiting until a little crust has formed before flipping makes a big difference! Your picture looks amazing by the way 😍
Like
Reply
Cancel
