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. Source:, January 2020

Carolyn Casner


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; 17.9 g total fat; 2.4 g saturated fat; 389 mg sodium. 400 mg potassium; 41.5 g carbohydrates; 10.1 g fiber; 2 g sugar; 18.8 g protein; 783 IU vitamin a iu; 3 mg vitamin c; 8 mcg folate; 184 mg calcium; 4 mg iron; 88 mg magnesium;

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