Tofu Tacos with Potatoes and Jalapeños
User Reviews
5
Tofu Tacos with Potatoes and Jalapeños
Description
The recipe involves pressing extra-firm tofu to remove excess moisture, then crumbling and tossing it with a seasoning blend of yellow onion, garlic, soy sauce, tomato paste, chili powder, smoked paprika, and cumin. The tofu is spread on a sheet pan and cooked until well coated with the spiced sauce.
Potatoes and diced jalapeños are roasted separately with olive oil, salt, and pepper for a tender, slightly spicy accompaniment. Corn tortillas are warmed and layered with avocado slices, tofu, roasted potatoes, jalapeños, and salsa. Optional toppings such as cheese, diced tomatoes, onions, lettuce, or cilantro can be added.
The resulting tacos offer a mix of textures: soft tofu with robust flavor, tender potatoes, bright avocado, and spicy jalapeños. This combination creates a satisfying vegetarian taco experience with balanced flavors and a hint of heat.
Ingredients
- 1 ounce extra-firm tofu drained, package
- olive oil spray form
- 4 ounces avocado sliced, from 1 small, Hass variety
- ½ cup yellow onion finely diced
- 1 medium russet potato (cut into ½-inch pieces)
- 8 inch corn tortillas
- 1 large garlic minced, clove
- 2 large jalapeno pepper seeds and membranes removed, cut into ½-inch pieces
- 1 cup salsa store bought or homemade, your favorite
- 1 tablespoon olive oil
- 1 ½ tablespoons olive oil
- cheese diced tomatoes, onions, lettuce or cilantro, shredded, optional topping
- 3 tablespoons soy sauce I like Kikkoman, less sodium
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- black pepper (to taste)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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