These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.

Carolyn Casner
Source:, January 2020


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.

  • To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired.

Nutrition Facts

394 calories; protein 18.8g 38% DV; carbohydrates 41.5g 13% DV; exchange other carbs 3; dietary fiber 10.1g 41% DV; sugars 1.9g; fat 17.9g 28% DV; saturated fat 2.4g 12% DV; vitamin a iu 783.4IU 16% DV; vitamin c 2.5mg 4% DV; folate 8.4mcg 2% DV; calcium 184.4mg 18% DV; iron 4.5mg 25% DV; magnesium 88.2mg 32% DV; potassium 399.6mg 11% DV; sodium 388.8mg 16% DV; thiamin 0.1mg 7% DV.


Rating: 5 stars
I topped these off with sour cream guacamole and hot sauce and they were excellent. Read More