These flavorful tacos are loaded with black beans, tofu, vegan walnut "meatless" crumble, veggies, lettuce, avocado, tomatoes, and vegan sour cream! They're protein-packed, made with whole ingredients and crowd-pleasing!
Using your hands, crumble the tofu into the heated pan. Saute on medium-high heat, mixing frequently, until all of the water from the tofu is released and burned off, and the tofu just starts to turn golden in color. Meanwhile, prepare the Vegan Sour Cream below to save time.
Add in the black beans and prepared Savory Sun-Dried Tomato Walnut Crumble. Mix well, season with salt to taste, and cook for an additional 1-2 minutes. Set aside.
Blend on high until the contents are completely creamy and no chunks remain. Feel free to adjust the flavor if necessary with salt and/or lemon juice.
Bake or Microwave the hard taco shells for a short time to slightly heat and cook them (~30-60 sec in the microwave).
For each taco shell, place a layer of the filling at the bottom, top with some chopped lettuce, followed by a layer of mashed avocado, and diced tomatoes. Drizzle on some of the cooled prepared Vegan Sour Cream. Top with your favorite salsa or hot sauce!
Tips to Prep Ahead - Make the Savory Walnut Sun-Dried Tomato Crumble and Vegan Sour Cream ahead of time and store in the fridge. You can also take it one step further and prepare the entire filling ahead of time as well.
Kid-Friendly - If your kids can't handle any spice, simply omit the Savory Sun-Dried Tomato Walnut Crumble in the filling (it's honestly not that spicy to begin with, but if your kids are like my son and can't handle even black pepper, then consider leaving it out). You can easily do this by setting aside some of the filling for your kids prior to adding in the crumble.