Tofu Tacos with Potatoes and Jalapeños
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried tofu and roasted potatoes fill these vegan tacos, topped with jalapeños, avocado, and salsa. They're hearty and protein-rich enough to satisfy meat-eaters and plant-based diners alike. Serve for weeknight dinner or casual entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 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)
- 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)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1428mg
- 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
- 876mg
- Calcium
- 365mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.