Are you bored with your tofu? Spices things up with these Mexican tofu recipes.
These enticing dishes make it so easy to eat more plant-based meals.
Tofu by itself doesn’t taste like much. Add Mexican ingredients and it completely transforms it.
Maybe you’re trying to eat less meat. Or maybe your diet won’t allow it.
Either way, these Mexican tofu recipes will show you just how exciting tofu can be.
From tacos to scrambles, you’ll discover new ways to enjoy tofu in your favorite Mexican dishes.
Spices, soy sauce, and apple cider vinegar infuse the tofu crumbles with a ton of flavor.
Cram a spoonful into a warm tortilla and pile on the toppings. Pico de gallo, red cabbage, and vegan yogurt to be exact.
Now comes the debate, which hot sauce do you use? Cholula, Tapatio, or Valentina, any Mexican hot sauce will do.
If you want flavor, your taste buds are about to be in for a whirlwind!
Sweet, umami, spicy, smoky, and tangy, a lot is going on in this vegan bowl.
Tofu cubes meld with caramelized mushrooms, apricots, jalapenos, and chipotle in adobo sauce.
But wait, there’s more! All of that goodness simmers in a six-ingredient tamarind sauce.
I recommend serving it with rice. You need something to help soak up all that flavor.
Healthy and comforting, this is one of the best tofu recipes.
Hiding inside each flour tortilla is a mix of tofu, black beans, onions, and tomatoes. There is also a tomatoey sauce inside and on top.
Right before putting it on the dinner table, top it with avocado and yogurt.
Use non-dairy yogurt to keep it vegan-friendly.
To hold up to all the sauce, be sure to press your tofu.
This squeezes out the moisture so it crisps when you cook it.
These fully loaded nachos are multipurpose. Lunch, dinner, snack, or game day appetizer, they’ll make plenty of appearances.
And your friends and family won’t mind one bit!
Scoop up a chip to find vegan queso, tofu crumbles, pico de gallo, avocado, and then some.
Vegan and gluten-free, the tofu crumbles are super savory. Really, they’re the perfect replacement for beef.
I have a knack for killer quesadillas. And these are epic!
The Mexican-seasoned tofu hits your taste buds with a punch of flavor.
Meanwhile, there’s plenty of melty cheddar cheese and other fillings to go with it.
With fillings like this, you want to use burrito-sized tortillas. It has more surface areas to trap all the fillings.
Tofu empanadas are a weakness of mine. The pastry and the filling are just begging for a bite!
Once you try these, you’ll feel the same as I do.
It’s stuffed with a savory blend of chipotle-marinated tofu, spinach, mushrooms, and zucchini.
It also takes a hint from sushi and includes a spicy mayo dipping sauce.
Chimichangas for breakfast? Mind if I invite myself over?
These chimichangas are a healthier take. You stuff them, then bake them rather than frying them.
You also use a tofu scramble instead of eggs.
So they’re like a crispy vegan breakfast burrito. And everyone knows how much I love a breakfast burrito!
Taco pizza night is the best! It merges two of everyone’s favorite foods for an incredible mash-up.
You coat gluten-free pizza dough in salsa, add a heaping of Mexican toppings, and bake.
Spicy tofu is an obvious must. Other toppings include shredded lettuce, vegan cheddar, olives, and tomatoes.
The words healthy and burrito don’t typically go together. Yet, these plant-based burritos challenge that notion.
Between the tofu, brown rice, and black beans, they’re jam-packed with protein.
All you need are select fillings like avocado, salsa, and vegan cheese.
Gluten-free, oil-free, and vegan, this is one nutritious burrito.
I make these fajitas at least once a week. It’s a super easy one-skillet meal that takes only 15 minutes.
You pan-fry taco-seasoned tofu, bell peppers, and onions. Warm the tortillas if you like and you’re all set.
You can also toss everything on a sheet pan and bake them in the oven. Although, for super crispy tofu, the skillet is the way to go.
Spicy sofritas tofu is a Chipotle copycat recipe you can use for all your Mexican dishes. Burritos, tacos, fajitas, you name it.
Not only is it a fantastic plant-based meat substitute, but it’s seriously tasty.
The spices, roasted poblano, chipotle in adobo sauce, and salsa add so much flavor.
It will make a tofu lover out of any naysayer.
When baked tofu taquitos hit the table, you know it’s party time!
Stuffed inside a flour tortilla is a cheesy tofu filling with spices, lime, and salsa.
I like to serve it with a side of guac, pico de gallo, and sour cream.
It yields a large serving, so there should be plenty to go around.
Yet, if you want more options, I’m all for Mexican appetizers.
Queso, corn cakes, jalapeno poppers, and nachos will be a smash.
Give your taco salad a protein boost the plant-based way.
This quinoa tofu taco meat is full of Mexican spices. Add soy sauce and nooch to the mix, then bake it in the oven.
While it’s doing its thing, make the cilantro cumin vinaigrette and get your salad ready.
The taco meat is great for burritos, tacos, enchiladas, bowls, and fajitas, too.
Looking for an eggless breakfast? Use tofu for your scramble.
Tofu is an excellent replacement for eggs. Especially when you doctor it up with Mexican spices.
It’s not a scramble, though, without the add-ins.
So load it up with beans, corn, tomatoes, bell pepper, chili peppers, and onions.
Or get creative with it and use your favorite Mexican fillings.
Family dinners just got a lot more scrumptious.
This Mexican casserole turns a homely dish into an enticing meal.
It’s chock-full of extra firm tofu, veggies, rice, enchilada sauce, and garlic. And it’s oozing with Mexican cheese!
Don’t worry, there’s enough for everyone to have seconds.
Here’s another casserole the family will ask for.
It’s sort of like the Mexican version of lasagna. You use tortilla shells instead of pasta and pile on the fixings.
Tofu, bell peppers, onions, green chilis, canned tomatoes, and cheese make up the filling.
It’s super savory, plenty cheesy, and vegetarian.
For a vegan version, simply use vegan cheese.
Ever since I tried vegan chorizo tofu, I can’t stop raving about it.
Spicy, savory, and fatty, it’s my new favorite meat substitute. I love it in a fat burrito and as a taco filling.
Double up on the batch and freeze the leftovers. That way, there’s less work later when hunger strikes.
Gluten-free, nut-free, and vegan, it also works with a range of diets.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?