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Spicy Tofu Tacos

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 15 min

Servings: 4

Recipe By: Kate Geagan

From:  Go Green Get Lean
Used with permission of Rodale

Other Main Dishes
Other Vegetarian Main Dishes
Other Mexican

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Spicy Tofu Tacos

These can absolutely be made as "not so spicy tofu tacos" if that's how you prefer them -- just tone down the amount of pepper and chili powder you use. In summer, load with chopped local tomatoes and other fixings from your farmers' market.

1 tablespoon canola oil
16 ounces extra-firm tofu, crumbled
2 cloves garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1 to 2 teaspoons fresh lime juice
1/2 cup stewed tomatoes
1 cup steamed brown rice
1/4 cup chopped cilantro
8  all-natural whole wheat soft taco shells, warmed
2 cups chopped local lettuce
1  bunch scallions, chopped
1/2 cup jarred local or regional salsa
1/2 cup chopped ripe olives
1/4 cup local sharp cheese, shredded
Warm the oil in a large saucepan over medium heat. Add the tofu, garlic, and onion and cook until the onions are soft, about 5 to 6 minutes. Add the chili powder, paprika, red pepper, cumin, salt, lime juice, and tomatoes to the skillet and stir. Cook for 3 minutes. Stir in the rice and cilantro.

Spoon 1/2 cup of the tofu mixture into each taco shell. Top each taco with unlimited lettuce and scallions, 1 tablespoon salsa, 1 tablespoon olives, and 1 1/2 teaspoons cheese.

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