Black Bean Tofu Tacos

1 1/4 pound (625 grams) ripe tomatoes, cored and cut horizontally
4 garlic cloves, unpeeled
1 jalapeno pepper
1 large white onion, thinly sliced
2 tablespoons olive oil
2 1/2 teaspoons oregano
1 1/4 teaspoon cumin seeds, lightly crushed
2 teaspoons unrefined cane sugar
1 teaspoon salt
2 to 2 1/2 cups (330 to 400 grams) cooked black beans
1/2 to 2/3 pound (300 grams) firm tofu, pressed dry and cut into 1/2-inch cubes
1 to 2 ripe avocados
8 small- or medium-sized whole wheat tortillas

Heat broiler with rack set 5 to 6 inches from the heat.  Set the tomatoes, skin side up, on a baking pan.  Broil until the tomatoes are slightly charred and the skins are wrinkled and peeling off, 3 to 5 minutes.  When cooled, pull off the skins.  Coarsely chop the tomatoes, saving the juice.

In a medium-size cast iron skillet set over medium heat, dry-roast the garlic and jalapeno, turning until the garlic skins are browned in spots, 5 to 7 minutes, and the pepper is blistered and soft, 10 to 15 minutes.  When cooled, peel the garlic and smash into a paste or coarsely chop.  Stem and seed the pepper, and coarsely chop it.

In the same pan over medium heat, saute the onion in the olive oil until very soft and lightly browned, 7 to 9 minutes.  Add the toasted garlic and pepper, and the oregano, cumin seeds, sugar, and salt to the onion.  Cook, stirring, for 1 minute.  Add the cooked beans and the chopped tomatoes with their juices.  Cook, stirring often, until the mixture begins to thicken slightly.  If you like, mash some of the beans in the pan.  

Fold in the tofu cubes and reduce the heat to medium-low.  Simmer the bean filling for a few minutes before serving.

Peel and mash the avocados.  To make tacos, warm the tortillas.  Spread a tablespoon or so of mashed avocado over each tortilla.  Top with the black bean filling and salsa to taste.  Roll up and eat.

Makes 8 tacos; serves 4.

From The Bold Vegetarian Chef by Ken Charney