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These vegan Tofu Tacos with Potatoes and Jalapeños are great while you desire a plant-based taco that also has plenty of protein.

Tofu Tacos with Potatoes and Jalapeños

Tofu is a blank slate, so I like transforming it by adding different spices. Sprinkling crumbled tofu with taco seasonings and roasting it within the oven with potatoes and jalapeños flavors the tofu. Top these healthy tacos along with your favorite salsa – I like them with this avocado salsa, which I at all times keep readily available in my fridge. For those who’re in search of more tofu recipes, try my Tofu Stir Fry with Vegetables in Soy Sesame Sauce, Spicy Sriracha Tofu Rice Bowls, and Kung Pao Tofu.

Tofu Taco Ingredients

• Tofu: Mix diced onions, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika, and cumin with the tofu.
• Potatoes and Jalapeños: Coat these two taco ingredients with olive oil and season with salt and pepper.
• Taco Toppings: Wrap the tofu and veggies in corn tortillas and top with avocado, salsa, and anything you would like, like shredded cheese, diced tomatoes, onions, lettuce, or cilantro.

Bake Tofu

Here’s easy methods to bake these easy tofu tacos.

• To make sure your tofu isn’t watery, you’ll wish to squeeze out all of the water before baking it. The simplest way is to position the tofu on a plate lined with paper towels or a tea towel. Cover the tofu with one other towel and place a heavy pan on top to press out the surplus water.
• Preheat the oven to 400° Fahrenheit and line a big baking tray with parchment paper.
• Mix the tofu, sauce, and spices and lay on the sheet pan. Bake the tofu for 35 minutes, stirring the tray halfway through so it cooks evenly.

Variations:

• Protein: Substitute black beans for tofu for an additional meat-free alternative or use ground turkey when you prefer.
• Potatoes: For those who don’t have a russet potato, Yukon Gold or red potatoes will work.
• Jalapeños: For those who want tacos with an additional kick, leave the seeds and membranes within the jalapeños or swap them for serrano peppers.
• Tortillas: Swap corn tortillas for flour tortillas.
• Avocado: Top your tacos with guacamole as a substitute of sliced avocado.

More Taco Recipes You’ll Love:

Your comments are helpful! For those who’ve tried this healthy Tofu Taco recipe or another on health foods diets, don’t forget to rate the recipe and leave me a comment below. And when you took a photograph of it, share it with me on Instagram so I can reshare on my Stories!

Tofu Tacos with Potatoes and Jalapeños

7

444 Cals
16 Protein
44 Carbs
24 Fats

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

These vegan Tofu Tacos with Potatoes and Jalapeños are great while you desire a plant-based taco that also has plenty of protein.

For the tofu

• 1 14 ounce package extra-firm tofu, drained
• ½ cup finely diced yellow onion
• 1 large garlic clove, minced
• 1 tablespoon olive oil
• 3 tablespoons less sodium soy sauce, I like Kikkoman
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin

For the potatoes and jalapeños

• Olive oil spray
• 1 medium Russet potato, cut into ½-inch pieces
• 2 large jalapeño peppers, seeds and membranes removed, cut into ½-inch pieces
• 1 ½ tablespoons olive oil
• 1 teaspoon kosher salt
• black pepper, to taste

For tacos

• 4 ounces Hass avocado, sliced, from 1 small
• 8 6-inch corn tortillas
• 1 cup your favorite salsa, store bought or homemade
• Optional toppings: shredded cheese, diced tomatoes, onions, lettuce or cilantro

• Place tofu on a paper towel or tea towel lined plate.  Cover with one other towel and place a heavy pan on top to press out excess water from tofu.

• Preheat oven to 400 degrees F.

• Cover a big sheet pan with parchment paper and spray one other small sheet pan with olive oil. Put aside.

• In a medium bowl, add the onions, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika and cumin. Whisk to mix then crumble the tofu along with your hands into small pieces into the mixture. Toss gently to mix and evenly coat the tofu with the sauce.

• Spread tofu in an excellent layer on the parchment lined sheet pan.

• Place potatoes and jalapeños in an excellent layer on the small sheet pan.

• Toss with olive oil, salt and pepper to taste.

• Transfer each sheet pans to the oven and cook for 35 minutes, tossing halfway through and rotating pans to permit for even browning.

• Meanwhile, warm the tortillas (over an open flame, in a pan or within the microwave).  I prefer heating mine over an open flame, covering as them as I’m going to maintain them warm.

To assemble tacos:

• Place 2 tortillas each on 4 plates.  Layer each tortilla with ½ an oz avocado, then a layer of tofu then the potatoes and peppers.

• Top each taco with 1 tablespoon salsa and any additional (optional) toppings you desire and serve immediately.

Serving: 2tacos, Calories: 444kcal, Carbohydrates: 44g, Protein: 16g, Fat: 24g, Saturated Fat: 3.5g, Cholesterol: 1mg, Sodium: 856mg, Fiber: 9g, Sugar: 5g

Keywords: tofu recipes, tofu taco meat, vegan tacos