Tofu Taco Burrito Filling
Transform your taco nights with this flavorful Tofu Taco Burrito Filling—an irresistibly savory, protein-packed alternative that's perfect for vegans and vegetarians. Made with crumbled extra-firm tofu, vibrant bell peppers, and aromatic spices like smoked paprika and chili powder, this versatile filling delivers bold, smoky flavors in every bite. A quick simmer with soy sauce, tomato paste, and vegetable broth creates a rich, hearty texture that's sure to satisfy. Ready in just 30 minutes, this easy recipe is ideal for meal prep and pairs beautifully with tortillas, burritos, or taco shells. Garnish with fresh cilantro for a zesty finish, and enjoy a plant-based twist on your favorite Mexican-inspired dishes!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp tomato paste
- 0.25 cup vegetable broth
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Drain the tofu and press it to remove as much water as possible. Use a tofu press or place the tofu between two plates and weigh it down with a heavy object for 10-15 minutes.
Once pressed, crumble the tofu into small, bite-sized pieces using your hands or a fork to achieve a ground-meat-like texture.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Add the crumbled tofu to the skillet and cook for 5-6 minutes, stirring frequently, until the tofu becomes golden and slightly crispy in texture.
Stir in the chili powder, ground cumin, smoked paprika, and dried oregano, ensuring that the spices evenly coat the tofu mixture.
Add the soy sauce, tomato paste, and vegetable broth to the skillet. Mix well and simmer for 2-3 minutes until the flavors meld together and the mixture thickens slightly. Season with salt and black pepper to taste.
Remove the skillet from heat and sprinkle fresh cilantro over the tofu filling, if using.
Serve the tofu taco filling immediately in warm tortillas, burritos, or taco shells. You can also store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 16.0 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2815 mg | 217% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
