Spicy Tofu Tacos with Potatoes and Jalapenos—just the name makes my mouth water. Imagine a dance party on your taste buds, where fiery jalapenos are the DJ and crispy potatoes provide the rhythm. One rainy day, I stumbled upon this recipe while scrolling through my feed, and now it’s my go-to for a quick dinner that packs a punch—like a comforting hug that’s also a bit cheeky.
Steps
- Begin by removing excess water from the tofu by placing it on a towel-lined plate, covering it with another towel, and putting a heavy pan on top.
- Preheat your oven to 400°F and prepare a large baking sheet with parchment paper, then spray a smaller sheet pan with olive oil.
- In a medium bowl, mix diced onions, minced garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika, and cumin. Crumble the tofu into this mixture and toss to coat evenly.
- Spread the tofu mixture evenly on the parchment-lined sheet pan. On the smaller sheet pan, arrange the diced potatoes and jalapeños, coating them with olive oil, salt, and pepper.
- Bake both pans in the oven for 35 minutes, tossing and rotating halfway through to ensure even cooking.
- Warm the corn tortillas using your preferred method—over an open flame, in a pan, or in the microwave—keeping them covered to stay warm.
- To assemble, place two tortillas on each plate, layering with sliced avocado, the baked tofu, and the roasted potatoes and jalapeños.
- Finish each taco with a tablespoon of salsa and any additional toppings like shredded cheese, diced tomatoes, onions, lettuce, or cilantro. Serve immediately.
Ingredients
- 1 package (14 ounces) extra-firm tofu, drained
- ½ cup yellow onion, finely diced
- 1 large garlic clove, minced
- 1 tablespoon olive oil
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 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
- 4 ounces Hass avocado, sliced (from 1 small avocado)
- 8 corn tortillas (6-inch)
- 1 cup salsa, store-bought or homemade
- Shredded cheese
- Diced tomatoes
- Onions
- Lettuce
- Cilantro
Nutritional Values
Calories: 1776 kcal | Carbohydrates: 176 g | Protein: 64 g | Fat: 96 g | Saturated Fat: 14 g | Cholesterol: 4 mg | Sodium: 3424 mg | Fiber: 36 g | Sugar: 20 g
FAQ
- How do I prepare the tofu for baking?
- To remove excess moisture from the tofu, place it on a plate lined with paper towels or a tea towel. Cover the tofu with another towel and press it with a heavy pan to squeeze out the water.
- Can I use different types of potatoes for this recipe?
- Yes, if you don’t have russet potatoes, Yukon Gold or red potatoes are excellent alternatives.
- What can I substitute for tofu if I want a different protein?
- You can replace the tofu with black beans for a different meat-free option or ground turkey if you prefer a non-vegetarian alternative.
- How can I add more heat to the tacos?
- For spicier tacos, keep the seeds and membranes in the jalapeños or swap them with serrano peppers.
- Are there any variations for the tortillas or toppings?
- You can substitute corn tortillas with flour tortillas, and instead of sliced avocado, you can use guacamole. Additional optional toppings include shredded cheese, diced tomatoes, onions, lettuce, or cilantro.
Tips
- Press the Tofu Thoroughly: Before baking, ensure that you remove as much water as possible from the tofu by pressing it with a heavy pan. This will help it absorb more flavor and achieve a better texture.
- Mix Seasonings Evenly: Combine the tofu with the sauce and spices thoroughly before baking. This ensures that every piece is well-coated and flavorful.
- Rotate and Toss: While baking, remember to toss the tofu and vegetable mixture halfway through and rotate the pans to ensure even cooking and browning.
- Customize Spice Level: For a spicier kick, leave the seeds in the jalapeños or use serrano peppers instead. Adjust according to your heat preference.
Equipment
- Tofu Press – While the recipe suggests using a heavy pan to press the tofu, a tofu press would make this process more efficient and effective.
- Parchment Paper – Used to line the baking tray.
- Olive Oil Spray – For coating the sheet pan.
- Baking Sheet Pan Set – If you don’t already have a set, you’ll need at least two sheet pans for baking the tofu and the potato and jalapeño mixture separately.
