Craving some Mexican? Serve up these quick and easy tofu tacos for dinner! Bursting with bold and zesty flavours, it makes for a mouthwatering meat-free meal.
Cook time15 mins15 minutes
Prep time10 mins10 minutes
2 tbsp olive oil
250g firm tofu, cut into 5mm slices
1 brown onion, finely chopped
2 tsp ground cumin
2 tsp ground coriander
½ tsp chilli flakes
400g can diced tomatoes
6 corn tortillas
60g rocket leaves
⅓ cup coriander leaves
¼ cup (60g) drained pickled jalapeño chilli (optional)
Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Heat half the oil in a large frying pan over high heat. Cook the tofu for 2 mins each side or until golden.
Add the remaining oil to the pan. Cook the onion for 3 mins or until softened. Stir in the cumin, coriander and chilli and cook for 1 min or until fragrant. Add the tomato and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 5 mins or until sauce is slightly thickened. Add the tofu and turn to coat in the sauce.
Cook the tortillas on a chargrill pan over medium heat until charred on both sides. Place the tortillas on serving plates. Top with rocket, tofu mixture, coriander and jalapeños, if desired. Serve with lime wedges.