Hello Stranger | Login | Create Account
Feb 23, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Tofu Tacos
Serves 10 tacos
Rate It:
You must login to rate
Courtesy of Terrene’s Brian Hardesty | Photo by Carmen Troesser
May 2010

Tofu Tacos


2 cups pepitas (pumpkin seeds)
4 packages WestSoy extra firm tofu
½ Tbsp. garlic powder
1 Tbsp. Spanish paprika
¼ tsp. ground chipotle
1 tsp. ground cumin
Pinch cayenne
½ Tbsp. Mexican oregano
¼ tsp. ground cinnamon
3 tsp. ground coriander, divided
½ cup plus 1 Tbsp. olive oil, divided
Salt and pepper to taste
6 ripe tomatoes, diced
1 large yellow onion, diced
2 red bell peppers, diced
2 bunches cilantro, divided
Juice of 2 lemons
Zest and juice of 4 limes
1 Tbsp. minced garlic
20 white corn tortillas
1 head of romaine lettuce, chopped


• Preheat the oven to 350 degrees.
• Toast the pepitas for 8 minutes.
• Dice the tofu to 1/8-inch dice. Combine half of the toasted pepitas with the diced tofu. Mix in the garlic powder, paprika, ground chipotle, cumin, cayenne, Mexican oregano, cinnamon and 1 teaspoon coriander. Sauté the tofu mixture in 1 tablespoon of olive oil and season to taste with salt and pepper.
• Make the pico de gallo: Combine the tomato, onion and red bell pepper. Rough chop half a bunch of cilantro and toss it with the tomato mixture. Add the lemon juice and season to taste with salt and pepper.
• Bring a pot of water to a boil. Blanch the rest of the cilantro for 5 seconds in the boiling water, take the cilantro out and plunge it into an ice-water bath to stop the cooking.
• Make the salsa verde: In a food processor combine the blanched cilantro, lime zest and juice, the rest of the pepitas, 2 teaspoons of ground coriander, the minced garlic, and ½ cup of olive oil. Process to a pesto-like consistency. Season to taste with salt and pepper.
• Brush the tortillas with a touch of olive oil. Grill the tortillas in stacks of two (if you only use one tortilla, it will fall apart).
• Load the tortillas with the sautéed tofu mixture, a bit of chopped romaine lettuce and some of the pico de gallo. Serve with the salsa verde.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004