Tofu Tacos

Posted by on Apr 4, 2012 in Daniel Fast Recipes, Tofu | 0 comments

January seems so long ago.  We eat tofu more often during January when we set aside the first month of each year for the Daniel Fast. You can see my post here.

Meatless Mondays established in 2003, became even more trendy this last winter when celebrity chefs joined the fray.  Do you know Paul McCartney wrote a cookbook?  I am not making this up.  It is called, Meat Free Monday Cookbook.

Wheat Free Wednesdays began during World War I when flood waters damaged crops in the United States and Canada.

Wednesday at Altacadia * is Platter Salad Night.  I will work on that name.

Gluten Free Meal Planning at MealMixer

So it seems fitting, as springtime sweeps in with longer days, to return to Tofu Tuesdays. Generally, I have most of the ingredients in the kitchen.  Fresh tortillas are essential.








Here is a whirlwind photo essay. Tour the tasty Tofu Taco!








Chili powder, cumin, Kosher salt and pepper.








Extra Firm Tofu, drained and cubed.








Add the spice mixture to the tofu.








You can do this in advance; cover and put it in the refrigerator.








Add oil to a wok or skillet.  Saute the onion with the garlic.








Add as much crushed red pepper as you like.








Begin to stirfry the tofu with the onion mixture just until the tofu is heated through and the spices are toasted.  The tofu will break up.  That is okay.








I like to use red, ripe grape or cherry tomatoes...








These are fine too.








Fresh corn is amazing in season.  I used frozen sweet white corn.








Continue to cook until the tomatoes soften.








Add fresh lime juice to brighten it up.  Pile in the whole bag of spinach.  It will seem like a lot but it quickly wilts down into a fine looking aromatic filling for fresh corn tortillas.

When I created this recipe it was Daniel Fast friendly.  There was no cheese.  We added fresh lime and avocado to ours.








I don't like salsa.








Tofu Taco with warm spices, corn, spinach, avocado and lime.


* Altacadia is the name MP chose for our home...

Tofu Tacos with Spinach and Corn


  • 1 (12-14 ounce) package
  • extra-firm tofu, drained
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1 Tablespoon canola oil
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • Crushed pepper flakes (to taste)
  • Frozen corn (2 cups), thawed
  • 1-1/2 cups cherry tomatoes, halved
  • Or diced ripe tomato
  • 1 (5-6ounce) package baby spinach
  • Juice of one lime and extra wedges for serving
  • 8 corn tortillas, warmed
  • Guacamole or diced avocado


  1. Drain the tofu and slice it into 8 pieces lengthwise then into ½ inch cubes Place the cubes in a colander and drain another 20-30 minutes. Toss the tofu with the chili powder and the cumin, salt and pepper to taste.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and crushed pepper; sauté until tender. Add tofu to onion mixture; cook tossing occasionally, until heated through and spices are cooked, 4 to 5 minutes.
  3. Add the corn and tomatoes. Cook and stir until heated through, about 2 minutes. Add the spinach and toss until wilted. Squeeze the juice of a lime over tofu mixture and adjust seasonings.
  4. Fill the tortillas with the tofu mixture. Garnish with guacamole or avocado
  5. and lime wedges.
  6. Serves 4
  7. © Copyright 2011 Peggy Barrett Lunde
  8. All Rights Reserved





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