These vegan tofu tacos with potatoes and jalapenos are great if you want a protein-rich, plant-based taco.
Tofu Tacos with Potatoes and Jalapenos
Tofu is a blank slate, so I love adding different spices to transform it. Crumbled tofu is drizzled with taco seasoning and oven-roasted with potatoes and jalapenos to enhance the tofu flavor. Top these healthy tacos with your favorite salsa. I always have this avocado in my fridge with his salsa. If you’re looking for more tofu recipes, try my Tofu Stir Fry with Vegetables in Sesame Sauce, Spicy Sriracha Tofu Rice Bowl, and Kung Pao Tofu.
Tofu taco ingredients
- tofu: Combine chopped onion, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika, and cumin with tofu.
- Potatoes and Jalapenos: Drizzle the two taco ingredients with olive oil and season with salt and pepper.
- Octopus topping: Tofu and vegetables wrapped in a corn tortilla topped with avocado, salsa and your choice of shredded cheese, diced tomatoes, onions, lettuce and cilantro.
how to cook tofu
Here’s how to bake these easy tofu tacos.
- To keep the tofu from being soggy, squeeze out all the water before baking. It’s easiest to put the tofu on a plate lined with paper towels or tea towels. Cover the tofu with another towel and place a thick pan on top to squeeze out excess water.
- Preheat oven to 400 degrees Fahrenheit and line a large baking tray with parchment paper.
- Mix tofu, sauce, and seasonings, and arrange on a baking sheet. Bake the tofu for 35 minutes, stirring the tray halfway through to cook evenly.
variation:
- protein: Substitute black beans for tofu for another meatless alternative, or use ground turkey if desired.
- potato: If you don’t have maroon potatoes, you can substitute Yukon gold or red potatoes.
- jalapeno pepper: If you want your tacos with extra kick, leave the seeds and membranes in the jalapenos or replace them with serrano peppers.
- tortilla: Replace corn tortillas with flour tortillas.
- Avocado: Top tacos with guacamole instead of sliced avocado.
More taco recipes you’ll love:
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Tofu Tacos with Potatoes and Jalapenos
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These vegan tofu tacos with potatoes and jalapenos are great if you want a protein-rich, plant-based taco.
tofu
- 1 14 oz Package of firm tofu, Dead
- ½ cup finely diced yellow onion
- 1 big garlic, chopped
- 1 tablespoon Olive oil
- 3 tablespoon Reduced salt soy sauce, i like kikkoman
- 1 tablespoon tomato paste
- 2 tea spoon Chili powder
- 1 tea spoon smoked paprika
- 1 tea spoon cumin
for potatoes and jalapeños
- olive oil spray
- 1 Moderate Russet potato, cut to 1/2 inch
- 2 big jalapeno pepper, remove seeds and guts and cut into 1/2 inch pieces
- 1 ½ tablespoon Olive oil
- 1 tea spoon kosher salt
- black pepper, taste
for tacos
- Four ounce hass avocado, sliced, from 1 small
- 8 6 inches corn tortilla
- 1 cup your favorite salsa, store-bought or homemade
- Optional Topping: Shredded Cheese, diced tomatoes, onions, lettuce or coriander
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Place tofu on a plate lined with paper towels or tea towels. Cover with another towel and place a thick pan on top to squeeze excess water out of the tofu.
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Preheat oven to 400 degrees Fahrenheit.
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Cover a large baking sheet with parchment paper and spray another small baking sheet with olive oil. set aside.
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Combine onion, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika, and cumin in a medium bowl. Mix with a whisk and loosen the tofu finely with your hands. Mix lightly and coat the tofu evenly with the sauce.
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Spread the tofu evenly on a parchment-lined baking sheet.
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Arrange potatoes and jalapeños evenly on a small baking sheet.
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Season with olive oil, salt and pepper.
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Transfer both sheet pans to oven and cook for 35 minutes, tossing halfway through and rotating pans to ensure even browning.
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Meanwhile, heat the tortillas (over an open flame, in a skillet, or in the microwave). I prefer to heat mine over an open fire and cover them to keep warm.
To assemble the tacos:
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Arrange 2 tortillas on each of 4 plates. Layer 1/2 ounce avocado, tofu, potatoes, and bell peppers on each tortilla.
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Top each taco with 1 tablespoon salsa and additional (optional) toppings and serve immediately.
Serving: 2Taco, calorie: 444kcal, carbohydrate: 44g, protein: 16g, thick: twenty fourg, saturated fat: 3.5g, cholesterol: 1mg, sodium: 856mg, fiber: 9g, sugar: Fiveg
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