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Rachel White

tofu vegetarian tacos recipe

A flavorful tofu vegetarian tacos recipe that delivers satisfying texture and bold taste with minimal effort. This easy dish uses simple ingredients and creates a protein-rich filling perfect for quick meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Tofu Filling
  • cups tofu firm, crumbled
  • cup onion chopped
  • cloves garlic minced
  • tbsp olive oil
  • tsp cumin
  • tsp paprika
  • salt
Taco Assembly
  • taco shells soft or hard
  • cup lettuce shredded
  • cup tomatoes diced
  • cup cheese shredded
Optional Toppings
  • cup sour cream
  • tbsp lime juice
  • cup cilantro chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Spatula
  • Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a skillet over medium heat until warm.
  2. Add onion and cook until soft and slightly golden.
  3. Stir in garlic and spices, cooking briefly until fragrant.
  4. Add crumbled tofu and cook until lightly crispy and well coated.
  5. Warm taco shells and fill with tofu mixture and fresh toppings.
  6. Serve immediately with optional toppings for best flavor and texture.

Notes

Cook tofu longer for crispier texture or less for softer results. Press tofu beforehand to remove excess moisture. Freeze tofu before cooking for a firmer texture. Adjust spices or toppings for variation. Store leftovers refrigerated up to three days and reheat gently.