Tofu tacos
Crispy perfection bursting with bold seasoning
- 25 minutes
- Serves 4
- 4 of 5 a day
- Kcal712
- Fat21g
- Salt1g
- Sugar16g


Recipe by: Zoe Griffiths
| Registered nutritionist
Ingredients
- 1 tablespoon vegetable oil
- 280g tofu, drained and cubed
- 1 onion, diced
- 1 clove garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon hot chilli powder
- 150g frozen peppers
- 400g tin black beans, drained and rinsed
- 200g tin sweetcorn in water, drained
- 400g tin chopped tomatoes
- 8 wholewheat tortillas
- 50g reduced-fat cheddar cheese, grated
- 80g iceberg lettuce, sliced
Method
- Heat the oil in a large non-stick pan over a medium-high heat.
- Add the tofu, onion and crushed garlic, and cook for 5 minutes until starting to brown.
- Add the ground coriander, ground cumin, hot chilli powder and frozen peppers, and cook for a further 2 minutes.
- Add the black beans, sweetcorn and chopped tomatoes, and stir together. Turn the heat to high and cook for a further 2–3 minutes until the beans and sweetcorn are heated through.
- Heat the tortillas according to packet instructions.
- Put some of the tofu mixture on one half of one of the tortillas.
- Sprinkle on some cheese and lettuce.
- Fold over the other half of the tortilla and repeat for the rest of the tortillas.
- Serve immediately.
Top tip: this recipe also works well with tempeh and cooks in the same way as tofu. For a slight variation, add chopped cucumber or tomato on top of your finished taco.
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