Best 10 Tofu Tacoburrito Filling Recipes

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In search of a plant-based protein that can add a delicious and nutritious twist to your favorite Mexican dishes? Look no further than tofu, the versatile soybean curd that is a nutritional powerhouse. This guide will take you on a culinary adventure, exploring innovative ways to transform tofu into a flavorful and satisfying tacoburrito filling. From marinating and seasoning techniques to creative flavor combinations, you'll discover how to create a mouthwatering tofu filling that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TOFU TACOS - THE BEST VEGAN TACO!



Tofu Tacos - The Best Vegan Taco! image

Provided by Claudia Gomez

Time 50m

Yield 4

Number Of Ingredients 12

1 block (12 oz) of extra firm tofu
2 Tbsp of neutral oil
1 Tbsp of soy sauce
1 tsp of chili powder
1 tsp of chipotle chili powder (can substitute with smoked paprika)
1/2 tsp of garlic powder
1/2 tsp of onion powder
Taco shells or tortillas (store-bought are fine, homemade are divine)
1 can of rinsed and drained black beans (optional)
2 Tbsp of nutritional yeast (optional)
1 cup of prepared salsa
Sliced veggies for serving

Steps:

  • In a large bowl, combine oil, soy sauce, and spices. Form a fairly runny paste. If required, add a little bit more oil.
  • Using your hands, crumble up the super firm tofu into small pieces. Make sure no major sized bits are left remaining. It's okay if the crumbles differ in size - they will crisp up differently and provide a great variety of texture.
  • Add the crumbled tofu into the bowl with the seasoning paste. Combine well, making sure that all the tofu pieces are coated evenly.
  • Lay all the tofu pieces on a covered baking sheet.
  • Stirring occasionally, bake at around 355°F for 25-35 min, or until all of the tofu is nice and crispy. Some pieces will be darker than others, and that's perfectly fine - just make sure not to burn them.
  • Finish the tofu with a sprinkle of nutritional yeast, if desired, for an extra cheesy note and B-vitamins!
  • Heat up the salsa in a saucepan until it's hot all the way through and reaches a nice, thick consistency. If desired, this is where you add your black beans for the final minute or two of cooking.
  • Mix your tofu with your salsa mixture. Salt and pepper to taste.
  • Fill your tortillas with the tofu mixture. Add veggies, if desired. Serve and enjoy!

Nutrition Facts : ServingSize 4

TOFU TACOS RECIPE BY TASTY



Tofu Tacos Recipe by Tasty image

Here's what you need: extra firm tofu, low sodium soy sauce, tomato sauce, chili powder, garlic powder, cumin, black pepper, cayenne, olive oil, small corn tortillas, lettuce, tomato, vegan shredded cheese, guacamole

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 14

14 oz extra firm tofu, 1 block, drained
3 tablespoons low sodium soy sauce
¼ cup tomato sauce
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon cumin
½ teaspoon black pepper
1 pinch cayenne
olive oil, for drizzling
4 small corn tortillas
lettuce, shredded
tomato, diced
vegan shredded cheese, or regular
guacamole

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
  • Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
  • Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
  • Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
  • Enjoy!

Nutrition Facts : Calories 429 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, Sugar 3 grams

TOFU TACO/BURRITO FILLING



Tofu Taco/Burrito Filling image

This is derived and slightly adapted from the "Tofu-chiladas" recipe in "Vegetarian Meals for People on the Go" by Vimala Rodgers. If you're vegetarian, it's a nice alternative to beans in your Mexican food. My husband said I could probably pass it off to meat-eaters as eggs in a breakfast burrito. I would never try to fool anyone, though.

Provided by Prose

Categories     Soy/Tofu

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb extra firm tofu
1/2 onion
1 garlic clove, crushed
2 teaspoons extra virgin olive oil
1/8 cup Braggs liquid aminos or 1/8 cup tamari
3 ounces tomato paste
1/2 teaspoon ground cumin
1 -2 tablespoon chili powder
14 ounces canned diced tomatoes

Steps:

  • Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
  • Sauté onion and garlic in olive oil.
  • Add aminos, tomato paste and spices to pan. Stir well.
  • Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
  • Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.

TOFU TACO/BURRITO FILLING



Tofu taco/burrito filling image

Yummy filling for all of your tortilla and shells

Categories     Vegetarian Meals     Mexican     Mexican Vegetarian Meals     Vegetarian     Vegetarian Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 10

Number Of Ingredients 9

# Mori-Nu, Tofu, silken, lite firm, 2 containers
# Beans, black, 1 cup
# *Del Monte Petite Cut Diced Tomatoes, 1 cup
# Yellow Sweet Corn, Frozen, 1 cup kernels
# Green Peppers (bell peppers), 1 cup, chopped
# Onion Chopped 1 cup
# *Green Chili Peppers, canned, .5 cup
# *Lawry's Taco Seasoning, 4 tsp
# Mushrooms, fresh, .5 cup, pieces or slices (r

Steps:

  • This is a wonderful filling for Tacos shells and Tortillas. Chop Tofu into pieces and throw all of the ingredients except for the seasoning packet, into a frying pan with a little cooking spray. Heat through until mushrooms, green pepper and onion are cooked. Then add the Taco seasoning and mix throughly. Enjoy

Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories

BEAN AND TOFU BURRITOS



Bean and Tofu Burritos image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/3 cup converted white rice
1 15-ounce can low-sodium kidney or black beans (do not drain)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 14-ounce package extra-firm tofu, drained, patted dry and cut into cubes
1/2 teaspoon low-sodium sazon seasoning
2 scallions, chopped
4 10-inch flour tortillas
1/2 cup shredded low-fat pepper jack cheese (about 2 ounces)
1/4 cup pico de gallo
1 cup shredded romaine lettuce
Hot sauce and sour cream, for serving

Steps:

  • Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork.
  • Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream.

Nutrition Facts : Calories 498 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 1335 milligrams, Carbohydrate 67 grams, Fiber 8 grams, Protein 22 grams

SPICY TOFU BURRITOS



Spicy Tofu Burritos image

Categories     Sandwich     Soy     Low Fat     Vegetarian     Quick & Easy     Mozzarella     Bell Pepper     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

4 7- to 8-inch-diameter fat-free flour tortillas
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
12 ounces firm tofu, crumbled (about 2 cups)
1 cup chopped red bell pepper
1 1/2 tablespoons minced seeded jalapeño chili
1 garlic clove, minced
1/2 cup grated mozzarella cheese (about 2 ounces)
1 cup (packed) thinly sliced romaine lettuce
6 tablespoons chopped fresh cilantro
4 lime wedges

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and garlic and sauté until heated through, about 3 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper.
  • Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.

THAI TOFU BURRITOS WITH PEANUT SAUCE



Thai Tofu Burritos with Peanut Sauce image

This recipe was inspired by a tofu burrito that I tried at a local restaurant. It is the perfect combination of flavors: salty, sweet, and a little bit of spice. The peanut sauce is very close to Molly Katz's recipe. They are yummy!

Provided by Grizzly27

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 16

1 (16 ounce) package extra firm tofu, drained
½ cup peanut butter
½ cup hot water
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) package coleslaw mix with carrots
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
salt and ground black pepper to taste
6 (9 inch) tortillas whole wheat tortillas

Steps:

  • Wrap tofu in a paper towel.
  • Whisk peanut butter and water together in a bowl until smooth. Add 1 tablespoon soy sauce, sugar, cider vinegar, garlic powder, and cayenne pepper; whisk until well mixed.
  • Combine slaw mix, cilantro, and rice vinegar in a bowl.
  • Dice tofu into 1-inch cubes.
  • Heat olive oil and sesame oil in a skillet over high heat. Add the tofu, remaining 1 tablespoon soy sauce, salt, and pepper. Cook, stirring occasionally, until tofu is browned on all sides, about 10 minutes.
  • Lay a tortilla on a plate and add 1/6 of the tofu across the middle. Add 1/2 cup of the slaw mix and 2 tablespoons peanut sauce. Wrap tortilla around the fillings, burrito style. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 45.9 g, Cholesterol 3.2 mg, Fat 20.1 g, Fiber 5.5 g, Protein 18.6 g, SaturatedFat 3.4 g, Sodium 725.4 mg, Sugar 3.9 g

TOFU TACOS I



Tofu Tacos I image

A great taco without the meat.

Provided by KRYM

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Yield 8

Number Of Ingredients 18

1 (16 ounce) package garden herb tofu, crumbled
2 tablespoons vegetable oil
1 clove garlic, minced
½ cup chopped onion
2 teaspoons chili powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon salt
½ lime, juiced
½ cup tomato sauce
¼ cup chopped fresh cilantro
10 medium taco shells, heated
2 cups shredded lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1 cup shredded Cheddar cheese
¼ cup salsa

Steps:

  • Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
  • Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 20.2 g, Cholesterol 14.8 mg, Fat 18.3 g, Fiber 4.6 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 381.9 mg, Sugar 3.5 g

FRIED TOFU TACOS RECIPE BY TASTY



Fried Tofu Tacos Recipe by Tasty image

Topped with pico de gallo, shredded red cabbage, and homemade crema sauce, these fried tofu tacos are loaded with fresh flavor and texture. The beer-battered and fried tofu cutlets could fool any seafood lover or fish-stick fan. We recommend freezing the pressed tofu before marinating to mimic that flaky fish-like consistency.

Provided by Betsy Carter

Categories     Dinner

Time 1h30m

Yield 8 tacos

Number Of Ingredients 20

1 package extra firm tofu, drained and pressed
⅓ cup mayonnaise
⅓ cup mexican crema
1 tablespoon lime juice
½ teaspoon ancho chile powder
½ teaspoon kosher salt
⅓ cup rice wine vinegar
6 ¼ cups canola oil, divided
1 lemon, juiced
1 lemon, zest
¼ cup caper brine
1 nori sheet, roughly chopped
2 teaspoons sugar
½ teaspoon kosher salt, plus more to taste
1 ½ cups all purpose flour, divided
1 ¼ cups dark Mexican lager beer
8 flour tortillas
pico de gallo
red cabbage, finely shredded
lime, wedges

Steps:

  • Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into 8 ½-inch-thick strips. (Freezing is optional, but will give the tofu a meatier texture.)
  • Meanwhile, make the crema sauce: In a medium bowl, whisk together the mayonnaise, crema, lime juice, ancho chile powder, and salt. Cover and refrigerate until ready to serve.
  • In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, lemon juice and zest, caper brine, nori, sugar, and salt. Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
  • Heat the remaining 6 cups of canola oil in a wide, shallow pan over medium-high heat until the temperature reaches 375°F (190°C).
  • Add ½ cup flour to a medium plate. In a medium bowl, whisk together the remaining cup of flour and the beer until a thick, but pourable, batter (similar to pancake batter) forms.
  • Working in batches of 4-5 strips at a time, remove the tofu from the marinade and dredge in the flour, shaking off any excess, then dip in the beer batter. Transfer to the hot oil and fry for 5-7 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
  • Assemble the tacos: Add 1 piece of fried tofu to each tortilla, then top with 2-3 tablespoons of pico de gallo and a handful of shredded cabbage and drizzle with 1-2 tablespoons of the crema sauce. Serve immediately with lime wedges alongside.
  • Enjoy!

BURRITO FILLING



Burrito Filling image

This is my burrito filling recipe. I am bad about measuring and even worse about writing it down and changing it as I go. Feel free to taste test this and add stuff that your family enjoys! Please let me know your ideas! This uses my seasoning recipe #166030 166030. If you are using another, use the amounts specified for that particular one. The amount here would equal two, 1.25 store bought packets.

Provided by Mamas Kitchen Hope

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs ground turkey, cooked or 2 lbs cooked chicken, cut up and shredded
1 white onions or 4 -6 green onions, chopped
3 garlic cloves, minced
5 tablespoons taco seasoning, Using Taco Seasoning - Budget Friendly Seasoning for Tacos, Burritos..
6 ounces beer or 3/4 cup broth
14 ounces stewed tomatoes or 1 pint tomatoes, home canned
1/4 cup fresh cilantro stem, minced
1 teaspoon sugar (optional)

Steps:

  • Saute onion in a large skillet adding garlic and cilantro during the last minute or two.
  • Add meat and seasonings and stir well. Allow to saute for a minute or two, letting the meat absorb some of the flavors.
  • When it seems that it is really dry and the mixture is starting to stick add the tomatoes and liquid and scrape all the browned bits from the bottom. TONS of flavor there. Add sugar if using. ( The sugar makes the tomatoes taste more like home grown and home canned or even organic).
  • Reduce heat to simmer and cook for 20 minutes or so. When you are ready to use the mixture return heat to high and cook off almost all the liquid so that your filling is not runny or wet.
  • Use to fill tortillas or in a casserole.

Tips:

  • Use extra firm tofu: This will give your filling a more meaty texture.
  • Press the tofu before cooking: This will help to remove excess water and make the tofu more flavorful.
  • Crumble the tofu into small pieces: This will help it to cook evenly and absorb the flavors of the spices.
  • Use a variety of spices: This will give your filling a complex flavor profile. Some good options include chili powder, cumin, paprika, and garlic powder.
  • Don't overcook the tofu: Overcooked tofu will be dry and crumbly. Cook it just until it is heated through.
  • Serve the filling in tacos, burritos, or bowls: Top with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

Conclusion:

Tofu taco or burrito filling is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and iron. It is also a good source of calcium, magnesium, and potassium. Tofu taco or burrito filling is a healthy and affordable meal that can be easily made at home. It is a great way to use up leftover tofu and it is also a great way to get your kids to eat more vegetables.

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