Tofu Spinach Ricotta Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortillas stuffed with creamy tofu ricotta and spinach, ready in under 30 minutes. These make excellent meal prep and can be served as appetizers, dinner, or packed for lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14 ounces firm or extra-firm tofu (drained)
- 3 tablespoons nutritional yeast
- 2 teaspoons white miso
- 2 teaspoons Italian seasoning
- 1 to 2 teaspoons dried basil
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper flakes (or black pepper)
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- ½ cup vegan mozzarella shreds
- 5 ounces frozen spinach (thawed and lightly drained)
- 12 to 14 small tortillas (gluten-free is fine to use)
- marinara sauce (or sauce of choice, as needed for dipping)
- fresh black pepper (pepper flakes, and fresh basil, for garnish)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 582mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 501mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.