Vegetarian Tofu Tacos

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 07/13/21
Tacos on a yellow plate on a geometric printed placemat
Laurel Randolph
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 to 6 servings
Yield: 8 to 10 tacos
Nutrition Facts (per serving)
394 Calories
23g Fat
35g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 394
% Daily Value*
Total Fat 23g 29%
Saturated Fat 6g 31%
Cholesterol 26mg 9%
Sodium 556mg 24%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 23%
Total Sugars 10g
Protein 15g
Vitamin C 47mg 235%
Calcium 416mg 32%
Iron 3mg 17%
Potassium 497mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tofu is an extremely versatile ingredient and a great way to cut a little meat out of your diet. If you haven't been won over to the soy side yet, these tacos could be the dish that sways you. Firm tofu is broken up and cooked with fragrant spices, and ends up mimicking ground beef and scrambled eggs at the same time. Melty cheese, crunchy slaw, and tangy salsa verde lend the tacos texture and bright flavors. If you're vegan, simply leave out the cheese or swap it for a vegan alternative.

If you're eating these tacos for brunch, serve with breakfast potatoes and fresh fruit. If you're eating them for dinner, serve with guacamole or bean dip and chips. They're also delicious as hard-shelled tacos if you like your tacos extra crunchy.

Ingredients

  • 14 ounces tofu, firm, drained and cut into 1-inch cubes

  • 2 cups coleslaw mix

  • 3 scallions, spring onions, thinly sliced

  • 1 tablespoon cilantro, packed, fresh, chopped

  • 2 tablespoons lime juice

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon canola or grapeseed oil

  • 1 small onion, diced

  • 1 small bell pepper, diced

  • 1 small jalapeño, finely diced

  • 3 cloves garlic, minced

  • 1 tablespoon tomato paste

  • 1 teaspoon cumin

  • 1 1/2 teaspoons chili powder

  • 1/2 teaspoon paprika, smoked

  • 10 small corn tortillas, or 8 medium tortillas, corn or flour

  • 1 cup cheese, Monterey, shredded

  • 1/2 cup salsa verde

Steps to Make It

  1. Gather the ingredients.

  2. Place tofu in a single layer on a double layer of paper towels and top with another double layer of paper towels. Place a heavy pan on top to press moisture out of the tofu. Let sit for 10 minutes.

  3. Meanwhile, make the slaw. Combine the cabbage slaw mix, spring onion, cilantro, and lime juice. Season with salt and toss well.

  4. Add canola or grapeseed oil to a large skillet and heat over medium heat. Once hot, add onion and bell pepper and sauté for 3 minutes. Add jalapeño and garlic and sauté for 1 more minute.

  5. Add tomato paste, cumin, chili powder, and smoked paprika and cook, stirring, for 1 to 2 minutes, or until fragrant and evenly distributed.

  6. Add tofu a handful at a time, squeezing and breaking up the tofu with your hands as you add it to the pan. Stir well and season with salt and pepper.

  7. Cook for about 5 minutes, stirring often, and seasoning as needed. If the mixture becomes too dry, add a tablespoon of water. You want the mixture to resemble a chunky ground beef taco mix in wetness and texture. Remove from the heat.

  8. Warm the tortillas in the oven (covered on low heat) or in a skillet in batches. Add a sprinkle of cheese followed by the tofu mixture, salsa verde, and slaw. Serve immediately.