November 27

Tofu Tacos

One of my vegetarian co-workers shared this recipe with me. I figure I’d give it a shot, and to be honest… It was really tasty! There is lots of flavor from all the spices and the tofu ends up having an almost meaty texture, similar to crumbled beef. Baking it I feel is what really makes it work, as it helps to dry out the tofu. I could easily eat these any day of the week and not miss the “real” meat.

Tofu Tacos

Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Mexican
Servings 2 people


  • 14 oz extra firm tofu 1 block, drained
  • 3 tablespoons low sodium soy sauce
  • ¼ cup tomato sauce
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 pinch cayenne
  • olive oil for drizzling
  • 4 small corn tortillas


  • Preheat the oven to 400ºF (200ºC).
  • Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
  • Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
  • Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
  • Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.


Original recipe:
Keyword Vegetarian
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Posted November 27, 2019 by Food.PWWF in category "Dinner", "Lunch

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