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Unprocessed, Plant-Based Tofu Tacos

Tofu Tacos

Make It Easy On Yourself Tip: You can buy the taco seasoning, green chilies, beans, guacamole, and corn tortillas. Just be sure to check the ingredients to make sure they pass the kitchen test. If you’re feeling more ambitious, pick one or all of those to make from scratch.
Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 servings
Calories 249 kcal
Author Brandie Kajino


  • 12 ounces extra-firm tofu drained
  • 1 tablespoon olive oil
  • 2-4 tablespoons taco seasoning
  • 2-3 tablespoons diced green chilies
  • 1 15- ounce can black or pinto beans drained and rinsed (or homemade, about 1 1/2 cups)
  • salt and pepper to taste
  • tortillas
  • salsa
  • guacamole
  • thinly sliced red cabbage


  1. Place a large frying pan over medium heat, and drizzle a little olive oil over the cooking surface of the pan. With your hands, crumble the tofu into the pan, and saute until warm or slightly browned.
  2. Sprinkle the taco seasoning over the tofu, add chilies, and the beans. Stir, and taste. Add more taco seasoning and salt and pepper if needed. (Like a celebrity chef once lamented, we don’t season our food enough. So “make it rain” when seasoning, that’s what makes it taste good!)
  3. To assemble each taco, take a tortilla and add some tofu/bean mix, a little salsa, guacamole and lots of cabbage.
  4. Eat!