One bowl and a sheet pan is all you need to make this smoky, spicy plant-based taco dinner. Extra-firm tofu is crumbled and seasoned with chipotle, chili powder, cumin and other spices, then roasted with onions, bell peppers and a jalapeño. It’s a quick and delicious filling for warm corn tortillas. We suggest some of our favorite taco toppings below, but use what you like and have on hand. This recipe serves four, but if you’re thinking of prepping ahead for additional meals later in the week you can double the amounts for the tofu-vegetable mix; just spread it on two baking sheets, rotating the pans about halfway through baking. The mixture keeps well and can be used in salads, grain bowls or as a mix-in for scrambled eggs or to top baked potatoes or sweet potatoes.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- One 14-ounce block extra-firm tofu
- 3 tablespoons neutral oil, such as canola or vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon chopped chipotle in adobo
- 2 teaspoons agave syrup
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt
- 2 medium red bell peppers, seeded and chopped
- 1 medium onion, chopped
- 1 medium jalapeño, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 8 to 12 warmed corn tortillas, for serving
- Lime wedges, shredded Cheddar, sour cream, salsa and diced avocado, for serving
Instructions
- Place a rack towards the bottom of the oven. Preheat the oven to 425 degrees F.
- Drain the tofu and cut it into 4 or 5 planks. Place the planks in a kitchen towel and pat dry. Let sit while you prepare the seasoning mixture.
- In a large bowl, stir together the oil, soy sauce, chipotle and agave until smooth. Stir in the chili powder, cumin, paprika, garlic powder, onion powder and 1 1/2 teaspoons kosher salt to make a smooth paste. Pat the tofu dry again and crumble it into the bowl. Add the bell peppers, onion and jalapeño and toss very well to evenly coat the tofu and vegetables in the seasonings.
- Spread the tofu and vegetable mixture on a rimmed baking sheet and bake on the bottom rack, stirring halfway through, until the vegetables are tender and the tofu is crisp on the edges, 40 to 45 minutes.
- Transfer the tofu mixture to a serving bowl and stir in the cilantro. You will have about 2 heaping cups of tofu filling. Serve immediately with tortillas and bowls of lime wedges, Cheddar, sour cream, avocado and salsa.
Nutrition Facts
| Calories | 389 |
| Total Fat | 18 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1285 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 8 grams |
| Sugar | 8 grams |
| Protein | 14 grams |
Reviews
OMG, horrible! 43 gm carbs, only 15 gm of incomplete, plant based protein. Terrible meal if you want to be healthy. Use chicken instead of the tofu.
Nice spices, will make again. Easy and tasty