Tofu Tacos I

Tofu Tacos I


"A great taco without the meat."

Ingredients {{adjustedServings}} servings 278 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
  2. Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.
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Reviews 106

  1. 140 Ratings

Brother William

If you freeze, thaw, and dry the tofu in a 200° oven before soaking and cooking it, it acquires a meat-like chewy texture. I used regular tofu, and I added about 2 Tbs. crushed dry oregano, 2 tsp cumin, 3 large cloves of chopped garlic plus 1 Tbs of granulated garlic, and 2 Tbs of two different kinds of chili powder. I also added some Beef flavored "Better Than Bullion" to give the tofu a beefy flavor and color. They ate it up without even realizing they were eating tofu.


Really good! I only had plain extra-firm tofu, so I mixed in one pinch of basil, one pinch of oregano, some soy sauce, a splash of balsamic vinegar, and some spicy rooster sauce to the crumbled tofu before cooking it. I made the tacos with corn tortillas and I thought they were delicious!!


My husband loves tacos and since we have gone vegitarian he has missed them. I made this recipe and he ate it all. The tofu really takes the flavor that taco meat has. He loved it. I thouhght it was pretty good and I dont like tacos.