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Tofu Potato Tacos

Tofu Tacos with Potatoes and Jalapeños

5 from 28 votes
These vegan Tofu Tacos with Potatoes and Jalapeños are great when you want a plant-based taco that still has lots of protein.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American

Ingredients

For the tofu

  • 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

For the potatoes and jalapeños

For tacos

  • 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)

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.
  • Preheat oven to 400 degrees F.
  • 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.

To assemble tacos:

  • 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.
  • Top each taco with 1 tablespoon salsa and any additional (optional) toppings you desire and serve immediately.

Nutrition

Serving: 2tacos, Calories: 444kcal, Carbohydrates: 44g, Protein: 16g, Fat: 24g, Saturated Fat: 3.5g, Cholesterol: 1mg, Sodium: 856mg, Fiber: 9g, Sugar: 5g
- WW Points: 7