Tofu Tacos with Potatoes and Jalapeños

Name: Tofu Tacos with Potatoes and Jalapeños
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 ounce package extra-firm tofu; Olive oil spray; 4 ounces Hass avocado; ½ cup finely diced yellow onion; 1 medium russet potato; 8 inch corn tortillas; 1 large garlic clove; 2 large Jalapeno peppers; 1 cup Your favorite salsa; 1 tablespoon olive oil; 1 ½ tablespoons olive oil; Optional Toppings: shredded cheese; 3 tablespoons less sodium soy sauce; 1 teaspoon kosher salt; 1 tablespoon tomato paste; black pepper; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin

User Reviews

5.0

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 servings
Calories
444 kcal
Course
Dinner
Cuisine
American

Tofu Tacos with Potatoes and Jalapeños

Iris Warren

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These vegan Tofu Tacos with Potatoes and Jalapeños are great when you want a plant-based taco that still has lots of protein.

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Ingredients

Servings

1 ounce package extra-firm tofu (drained)
Olive oil spray
4 ounces Hass avocado (sliced, from 1 small)
½ cup finely diced yellow onion
1 medium russet potato (cut into ½-inch pieces)
8 inch corn tortillas
1 large garlic clove (minced)
2 large Jalapeno peppers (seeds and membranes removed, cut into ½-inch pieces)
1 cup Your favorite salsa (store bought or homemade)
1 tablespoon olive oil
1 ½ tablespoons olive oil
Optional Toppings: shredded cheese (diced tomatoes, onions, lettuce or cilantro)
3 tablespoons less sodium soy sauce (I like Kikkoman)
1 teaspoon kosher salt
1 tablespoon tomato paste
black pepper (to taste)
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin

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Instructions

Place tofu on a paper towel or tea towel lined plate. Cover with another towel and place a heavy pan on top to press out excess water from tofu.
Place 2 tortillas each on 4 plates. Layer each tortilla with ½ an ounce avocado, then a layer of tofu then the potatoes and peppers.
Preheat oven to 400 degrees F.
Top each taco with 1 tablespoon salsa and any additional (optional) toppings you desire and serve immediately.
Cover a large sheet pan with parchment paper and spray another small sheet pan with olive oil. Set aside.
In a medium bowl, add the onions, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika and cumin. Whisk to combine then crumble the tofu with your hands into small pieces into the mixture. Toss gently to combine and evenly coat the tofu with the sauce.
Spread tofu in an even layer on the parchment lined sheet pan.
Place potatoes and jalapeños in an even layer on the small sheet pan.
Toss with olive oil, salt and pepper to taste.
Transfer both sheet pans to the oven and cook for 35 minutes, tossing halfway through and rotating pans to allow for even browning.
Meanwhile, warm the tortillas (over an open flame, in a pan or in the microwave). I prefer heating mine over an open flame, covering as them as I go to keep them warm.

Nutrition Information

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Serving 2tacos Calories 444kcal (22%) Carbohydrates 44g (15%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 3.5g (18%) Cholesterol 1mg (0%) Sodium 856mg (36%) Fiber 9g (36%) Sugar 5g (10%)