Tofu Tacos with Potatoes and Jalapeños

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These vegan Tofu Tacos with Potatoes and Jalapeños are great when you want a plant-based taco that still has lots of protein.

Tofu Potato Tacos
Tofu Tacos with Potatoes and Jalapeños

Tofu is a blank slate, so I love transforming it by adding different spices. Sprinkling crumbled tofu with taco seasonings and roasting it in the oven with potatoes and jalapeños flavors the tofu. Top these healthy tacos with your favorite salsa – I love them with this avocado salsa, which I always keep on hand in my fridge. If you’re looking for more tofu recipes, try my Tofu Stir Fry with Vegetables in Soy Sesame Sauce, Spicy Sriracha Tofu Rice Bowls, and Kung Pao Tofu.

sheet pan tofu taco meat

Tofu Taco Ingredients

  • Tofu: Combine diced onions, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika, and cumin with the tofu.
  • Potatoes and Jalapeños: Coat these two taco ingredients with olive oil and season with salt and pepper.
  • Taco Toppings: Wrap the tofu and veggies in corn tortillas and top with avocado, salsa, and anything else you want, like shredded cheese, diced tomatoes, onions, lettuce, or cilantro.

How to Bake Tofu

Here’s how to bake these easy tofu tacos.

  • To ensure your tofu isn’t watery, you’ll want to squeeze out all the water before baking it. The easiest way is to place the tofu on a plate lined with paper towels or a tea towel. Cover the tofu with another towel and place a heavy pan on top to press out the excess water.
  • Preheat the oven to 400° Fahrenheit and line a large baking tray with parchment paper.
  • Mix the tofu, sauce, and spices and lay on the sheet pan. Bake the tofu for 35 minutes, stirring the tray halfway through so it cooks evenly.

Variations:

  • Protein: Substitute black beans for tofu for another meat-free alternative or use ground turkey if you prefer.
  • Potatoes: If you don’t have a russet potato, Yukon Gold or red potatoes will work.
  • Jalapeños: If you want tacos with an extra kick, leave the seeds and membranes in the jalapeños or swap them for serrano peppers.
  • Tortillas: Swap corn tortillas for flour tortillas.
  • Avocado: Top your tacos with guacamole instead of sliced avocado.

vegan taco meatsheet pan Tofu Tacos with Potatoes and Jalapeño

More Taco Recipes You’ll Love:

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Tofu Potato Tacos
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Tofu Tacos with Potatoes and Jalapeños

7
444 Cals 16 Protein 44 Carbs 24 Fats
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
These vegan Tofu Tacos with Potatoes and Jalapeños are great when you want a plant-based taco that still has lots of protein.

Ingredients

For the tofu

  • 1 14 ounce package extra-firm tofu, drained
  • ½ cup finely diced yellow onion
  • 1 large garlic clove, minced
  • 1 tablespoon olive oil
  • 3 tablespoons less sodium soy sauce, I like Kikkoman
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin

For the potatoes and jalapeños

  • Olive oil spray
  • 1 medium Russet potato, cut into ½-inch pieces
  • 2 large jalapeño peppers, seeds and membranes removed, cut into ½-inch pieces
  • 1 ½ tablespoons olive oil
  • 1 teaspoon kosher salt
  • black pepper, to taste

For tacos

  • 4 ounces Hass avocado, sliced, from 1 small
  • 8 6-inch corn tortillas
  • 1 cup your favorite salsa, store bought or homemade
  • Optional toppings: shredded cheese, diced tomatoes, onions, lettuce or cilantro

Instructions

  • Place tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.
  • Preheat oven to 400 degrees F.
  • Cover a large sheet pan with parchment paper and spray another small sheet pan with olive oil. Set aside.
  • In a medium bowl, add the onions, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika and cumin. Whisk to combine then crumble the tofu with your hands into small pieces into the mixture. Toss gently to combine and evenly coat the tofu with the sauce.
  • Spread tofu in an even layer on the parchment lined sheet pan.
  • Place potatoes and jalapeños in an even layer on the small sheet pan.
  • Toss with olive oil, salt and pepper to taste.
  • Transfer both sheet pans to the oven and cook for 35 minutes, tossing halfway through and rotating pans to allow for even browning.
  • Meanwhile, warm the tortillas (over an open flame, in a pan or in the microwave).  I prefer heating mine over an open flame, covering as them as I go to keep them warm.

To assemble tacos:

  • Place 2 tortillas each on 4 plates.  Layer each tortilla with ½ an ounce avocado, then a layer of tofu then the potatoes and peppers.
  • Top each taco with 1 tablespoon salsa and any additional (optional) toppings you desire and serve immediately.

Nutrition

Serving: 2tacos, Calories: 444kcal, Carbohydrates: 44g, Protein: 16g, Fat: 24g, Saturated Fat: 3.5g, Cholesterol: 1mg, Sodium: 856mg, Fiber: 9g, Sugar: 5g
Keywords: tofu recipes, tofu taco meat, vegan tacos

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6 comments

  1. We’ve been eating more tofu lately and I love how you seasoned the tofu crumbles.  I substituted poblano peppers for the jalapeños.  And I added a light smear of Laughing Cow spicy pepper jack cheese on my tortilla.  This is our new favorite taco recipe!

  2. This was great! Perfect amount of seasoning for the tofu. I’ve never made it crumbled like that but it made it similar to ground meat. This recipe was easy & delicious! And can be fully vegan if you don’t add cheese

  3. If I substitute beans for tofu how much should I use,?

  4. Thank you for all the tofu recipes recently! It’s always fun to try a new vegetarian recipe that isn’t pasta or a stir fry.

  5. I admit I was a bit skeptical but has some tofu that needed to be used. Crumbles were so tasty, perfect amount of moisture. I added extra bell peppers to the potato mixture after 10 minutes of cooking. Delicious with optional avocado Aji verde sauce. 
    Hoping you will develop some Asian/Korean tofu crumbles for rice bowls😉. Thank you for all the deliciousness!