Jessica in the Kitchen · by Jessica from Jessica in the Kitchen

Tofu Tacos

Name: Tofu Tacos
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4, 4 servings (2 tacos each)
Cuisine: mexican
Ingredients: 1 block extra firm tofu (16 oz, 450g, pressed and cut into 1-inch cubes); ½ tablespoon light soy sauce or liquid aminos (7.5mL); 1 teaspoon garlic powder (3g); ½ teaspoon onion powder (1.5g); 1 teaspoon paprika (2g); ½ teaspoon sea salt (3g); 2 teaspoons cornstarch (plus up to 2 more for extra crisp – 5 to 10g); 1 teaspoon sesame oil or other oil (5mL); ¼ teaspoon ground black pepper (0.5g); 10-12 ounces oyster mushrooms or portobello (sliced – 280–340g); 1 tablespoon coconut oil (15mL); ½ teaspoon ground cumin (1g); 1 teaspoon chipotle or chili powder (2g); 3 cloves garlic (minced – 9g); ½ tablespoon liquid smoke (7mL); ½ teaspoon salt (3g); ½ teaspoon ground black pepper (1g); Juice of 1 lime (about 2 tablespoons / 30mL); ⅓ cup yellow bell pepper (sliced – 50g); ⅓ cup red bell pepper (sliced – 50g); 1 small green bell pepper (sliced – about 78g); 1 small onion (halved and sliced – about 100g); 8 small tortillas (corn or flour); Pickled red onions; Chopped lettuce (about 1 cup / 50g); Fresh cilantro (chopped – about ¼ cup / 4g); Lime wedges for serving; Jalapeño slices (fresh or pickled, optional for heat)

NUTRITION · PER SERVING55M COOK

CAL 23%·PRO 42%

CARBS 64G55% OF CAL

10G FIBER47G OTHER6G TOTAL SUGAR

FAT 14G27% OF CAL

4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tofu and meaty seasoned mushrooms in tortillas with fresh toppings and lime. A satisfying vegan taco that doesn't sacrifice flavor or texture.

mainmexicantacobowltofudairy free

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

1 block extra firm tofu (16 oz, 450g, pressed and cut into 1-inch cubes)
½ tablespoon light soy sauce or liquid aminos (7.5mL)
1 teaspoon garlic powder (3g)
½ teaspoon onion powder (1.5g)
1 teaspoon paprika (2g)
½ teaspoon sea salt (3g)
2 teaspoons cornstarch (plus up to 2 more for extra crisp – 5 to 10g)
1 teaspoon sesame oil or other oil (5mL)
¼ teaspoon ground black pepper (0.5g)
10-12 ounces oyster mushrooms or portobello (sliced – 280–340g)
1 tablespoon coconut oil (15mL)
½ teaspoon ground cumin (1g)
1 teaspoon chipotle or chili powder (2g)
3 cloves garlic (minced – 9g)
½ tablespoon liquid smoke (7mL)
½ teaspoon salt (3g)
½ teaspoon ground black pepper (1g)
Juice of 1 lime (about 2 tablespoons / 30mL)
⅓ cup yellow bell pepper (sliced – 50g)
⅓ cup red bell pepper (sliced – 50g)
1 small green bell pepper (sliced – about 78g)
1 small onion (halved and sliced – about 100g)
8 small tortillas (corn or flour)
Pickled red onions
Chopped lettuce (about 1 cup / 50g)
Fresh cilantro (chopped – about ¼ cup / 4g)
Lime wedges for serving
Jalapeño slices (fresh or pickled, optional for heat)

At a glance

PER SERVING · TIME 55M

CAL 23%·PRO 42%

CARBS 64G55% OF CAL

10G FIBER47G OTHER6G TOTAL SUGAR

FAT 14G27% OF CAL

4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 25m
Sodium: 555mg
Total sugar: 6g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 691mg
Calcium: 400mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 555MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Tofu Tacos

Nutrition & ingredients

Ingredients

At a glance