In a large mixing bowl add: 1 Tablespoon of olive oil, Tomato paste, soy sauce, cumin, paprika, coriander leaves, onion powder/granuals, oregano leaves, garlic powder, chili flakes (optional: refer to notes) and cocoa powder.
Whisk all these ingredients together until they form a paste
Dry the tofu using either a paper towel or tea towel to remove the excess surface water.
Use your hands to crumble the tofu into the mexican flavoured paste.
Mix the crumbled tofu through the mexican paste until the tofu crumbles are covered evenly with the spices.
Heat a large frypan/ skillet and the second Tablespoon of olive oil over a medium high heat.
Add the Mexican tofu crumble. Cook for 10 -15 minutes stiring occasionally. You want the liquid to cook off and the tofu to brown.
While the tofu is cooking, drain the black beans and rinse under the tap, I do this in a colander.
Add the drained black beans and crushed tomatoes to the tofu, cook over a medium-high heat until the beans are heated through and the tomato liquid has been absorbed.
Season your tofu and beans with salt and pepper to taste. I typically add ½ a teaspoon of salt.
Serve your tofu tacos with soft or crunchy tortillas and your favourite fillings (my fav combo for tofu tacos can be found in the recipe notes)