Tofu Tacos with Potatoes and Jalapeños
These plant-based Tofu Tacos, packed with hearty potatoes and zesty jalapeños, are an excellent choice when you're craving a taco that delivers a significant protein boost while remaining completely vegan.
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Ingredients
- 1 14 ounce package extra-firm tofu
- ½ cup finely diced yellow onion
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Olive oil spray
- 1 medium Russet potato
- 2 large jalapeño peppers
- 1 ½ tablespoons olive oil
- 1 teaspoon kosher salt
- black pepper
- 4 ounces Hass avocado
- 8 6-inch corn tortillas
- 1 cup your favorite salsa
- Optional toppings: shredded cheese
- 3 tablespoons less sodium soy sauce
- 1 large garlic clove
- 1 tablespoon olive oil
Instructions
- 1
Arrange the tofu on a plate lined with a paper towel or a clean tea towel. Cover it with another towel and place a heavy skillet on top to extract excess moisture from the tofu.
- 2
Set the oven temperature to 400 degrees Fahrenheit to preheat.
- 3
Line a large baking sheet with parchment paper, and lightly coat a smaller baking sheet with olive oil. Set both aside for later use.
- 4
In a medium-sized mixing bowl, combine the onions, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika, and cumin. Whisk the ingredients together, then crumble the tofu into small pieces directly into the bowl using your hands. Gently toss the mixture to ensure the tofu is well-coated with the sauce.
- 5
Evenly distribute the tofu mixture across the parchment-lined baking sheet.
- 6
On the smaller baking sheet, spread out the potatoes and jalapeños in a single layer.
- 7
Drizzle with olive oil and season with salt and pepper according to your taste preferences.
- 8
Place both baking sheets in the preheated oven and roast for 35 minutes, stirring halfway through and swapping the position of the sheets for consistent browning.
- 9
In the meantime, warm the tortillas (you can do this over an open flame, in a skillet, or in the microwave). I recommend heating them over an open flame, covering them as you go to keep them warm.
- 10
On four plates, stack 2 tortillas each. First, add ½ an ounce of avocado to each tortilla, followed by a layer of the tofu mixture, then the roasted potatoes and jalapeños.
- 11
Finish each taco with 1 tablespoon of salsa and any extra toppings you desire, then serve right away.