25+ Hearty and Healthy Mexican Baked Tofu Recipes for Every Meal

If you’re looking for a way to spice up your plant-based meals, you’ve come to the right place!

Mexican cuisine is renowned for its bold flavors, fresh ingredients, and comforting dishes, making it the perfect inspiration for tofu-based recipes.

Tofu, often considered a versatile blank canvas, absorbs the vibrant spices and flavors typical of Mexican cooking, creating satisfying and delicious meals.

Whether you’re a tofu lover or a newcomer, these 25+ Mexican baked tofu recipes are sure to become your new favorites.

From savory tacos and enchiladas to crispy empanadas and tamales, we’ve gathered a variety of baked tofu recipes that highlight the essence of Mexican cuisine.

These dishes are not only packed with flavor but are also vegan-friendly, making them ideal for anyone looking to add more plant-based options to their diet.

So, if you’re ready to discover the perfect balance of smoky, spicy, and savory tofu creations, let’s dive into these irresistible Mexican baked tofu recipes!

25+ Hearty and Healthy Mexican Baked Tofu Recipes for Every Meal

Incorporating tofu into your Mexican-inspired dishes brings a wonderful balance of texture and flavor, and baking it adds an extra level of crispiness and depth.

With the combination of vibrant spices, fresh ingredients, and the versatility of tofu, these 25+ Mexican baked tofu recipes offer something for everyone.

Whether you’re in the mood for tacos, casseroles, or a satisfying snack, you’ll find the perfect recipe here to satisfy your cravings.

By trying these recipes, you’ll not only enjoy delicious meals but also explore new ways of preparing tofu that you might have never considered before.

Perfect for family dinners, special gatherings, or meal prepping for the week, these dishes bring the warmth and vibrancy of Mexico right to your kitchen.

So, roll up your sleeves, gather your ingredients, and get ready to bake your way through these flavorful Mexican tofu recipes!

Mexican-Style Baked Tofu with Chipotle Marinade

This flavorful dish infuses tofu with the smoky, spicy essence of chipotle peppers, lime, and garlic. Baked to perfection, the tofu takes on a deliciously crispy texture on the outside while remaining tender inside. Served with fresh vegetables, this dish is a fantastic vegan option for a Mexican-inspired meal.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 chipotle pepper in adobo, minced (or 1 tbsp chipotle powder)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine olive oil, soy sauce, lime juice, minced chipotle pepper (or powder), garlic powder, smoked paprika, cumin, salt, and pepper. Whisk until well combined.
3. Add the cubed tofu to the bowl and toss gently to coat each piece with the marinade. Let it marinate for at least 15 minutes to absorb the flavors.
4. Line a baking sheet with parchment paper and spread the tofu cubes evenly in a single layer.
5. Bake in the preheated oven for 25-30 minutes, flipping halfway through to ensure even crisping.
6. Once the tofu is golden and crispy, remove it from the oven.
7. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

This Mexican-style baked tofu with chipotle marinade brings bold, smoky flavors to a simple plant-based dish. The tofu absorbs the marinade’s depth and spice, making it a satisfying addition to tacos, burrito bowls, or served on its own. Whether you’re vegan or simply looking for a healthier alternative, this recipe is sure to become a favorite.

Tofu al Pastor (Mexican Tofu with Pineapple)

Tofu al Pastor is a vegan twist on the classic Mexican al pastor, which traditionally features marinated pork. In this recipe, tofu is marinated in a blend of achiote, garlic, and pineapple juice, then baked until crispy. The addition of fresh pineapple adds sweetness and a delicious caramelized finish that mirrors the classic al pastor flavors.

Ingredients:

• 1 block extra-firm tofu, pressed and sliced into 1/2-inch thick strips
• 2 tbsp achiote paste
• 2 tbsp apple cider vinegar
• 1/4 cup pineapple juice
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 tbsp olive oil
• 1/2 cup fresh pineapple, diced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Small corn tortillas (for serving)
• Sliced onions (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together achiote paste, apple cider vinegar, pineapple juice, chili powder, cumin, oregano, olive oil, salt, and pepper to create the marinade.
3. Add the sliced tofu to the bowl and toss to coat. Let the tofu marinate for at least 30 minutes to allow the flavors to meld.
4. Line a baking sheet with parchment paper and arrange the marinated tofu strips in a single layer.
5. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden and slightly crispy on the edges.
6. While the tofu bakes, heat a pan over medium heat and sauté the diced pineapple for 3-5 minutes until slightly caramelized.
7. Once the tofu is done, remove it from the oven and top with the caramelized pineapple.
8. Serve the tofu al pastor with warm corn tortillas, fresh cilantro, sliced onions, and lime wedges.

Tofu al Pastor captures the essence of the beloved Mexican street food without using any meat. The achiote marinade creates deep, earthy flavors, while the pineapple adds a refreshing sweetness that complements the savory tofu perfectly. This dish makes for a satisfying taco filling or a flavorful protein source for any Mexican-inspired meal.

Mexican Baked Tofu with Roasted Vegetables

This hearty baked tofu recipe combines crispy tofu with a medley of colorful, roasted vegetables such as bell peppers, zucchini, and red onions. The tofu is marinated in a Mexican-inspired blend of chili powder, garlic, and lime, and then baked alongside the vegetables. This dish makes for a perfect one-pan meal that’s nutritious, satisfying, and bursting with flavor.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, chopped
• 1 cup corn kernels (frozen or fresh)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the tofu cubes with olive oil, chili powder, garlic powder, cumin, smoked paprika, lime juice, salt, and pepper. Let it marinate for about 15 minutes.
3. On a large baking sheet, spread out the marinated tofu cubes, along with the chopped bell pepper, zucchini, red onion, and corn.
4. Drizzle a little extra olive oil over the vegetables and toss them lightly to coat.
5. Bake everything in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy and the vegetables are tender and slightly charred.
6. Once cooked, remove from the oven and garnish with fresh cilantro.
7. Serve with lime wedges for added freshness.

This Mexican baked tofu with roasted vegetables is a nourishing, vibrant dish that highlights the best of plant-based cooking. The tofu takes on a crispy, flavorful texture, while the roasted vegetables offer a satisfying balance of sweetness and smokiness. The simple, yet bold, seasoning adds depth to the dish, making it perfect as a standalone meal or served over rice or quinoa for extra heartiness.

Tofu and Black Bean Tacos with Avocado Salsa

These tofu and black bean tacos offer a delicious fusion of flavors, where crispy baked tofu is paired with hearty black beans and a zesty avocado salsa. The tofu is marinated in a tangy Mexican-inspired seasoning, baked until golden, and then stuffed into soft tortillas with black beans, fresh avocado, and a sprinkle of cilantro. This dish makes for a quick, flavorful, and satisfying taco night option.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tbsp lime juice
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp chili flakes (optional)
• Small flour or corn tortillas (for serving)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the tofu cubes with olive oil, chili powder, garlic powder, cumin, lime juice, salt, and pepper. Allow the tofu to marinate for 10-15 minutes.
3. Spread the marinated tofu cubes onto a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until golden and crispy.
4. While the tofu is baking, prepare the avocado salsa. In a small bowl, combine diced avocado, red onion, cilantro, and chili flakes. Add a pinch of salt and mix gently.
5. In a separate pan, heat the black beans over medium heat for 3-5 minutes until warm.
6. To assemble the tacos, place a few tofu cubes in the center of each tortilla, top with black beans, and spoon on the avocado salsa.
7. Garnish with extra cilantro and serve with lime wedges.

These tofu and black bean tacos are a perfect combination of flavors and textures, from the crispy tofu to the creamy avocado salsa and savory black beans. The balance of spices and fresh ingredients makes this recipe an easy, vibrant meal that is perfect for a quick dinner or a fun taco night with friends. The bright, zesty toppings take this dish to the next level, offering a refreshing and healthy meal.

Mexican Baked Tofu with Mole Sauce

This recipe takes the beloved rich, complex flavors of mole sauce and pairs them with crispy, oven-baked tofu. The tofu is coated in a flavorful mole sauce made with chili, chocolate, and various spices, then baked until crispy. This dish offers a unique and savory take on mole that’s hearty, satisfying, and perfect for a plant-based twist on a classic Mexican favorite.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp olive oil
• 1/2 cup mole sauce (store-bought or homemade)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the tofu cubes with olive oil, chili powder, cumin, cinnamon, garlic powder, salt, and pepper. Let the tofu marinate for about 10 minutes.
3. Spread the marinated tofu cubes in a single layer on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and crispy on the edges.
5. In a saucepan, heat the mole sauce over low heat for 3-4 minutes until warmed through. Adjust the seasoning with salt, pepper, or a little lime juice if necessary.
6. Once the tofu is baked, remove it from the oven and toss it with the warm mole sauce, ensuring each cube is coated.
7. Garnish with freshly chopped cilantro and serve with lime wedges.

This Mexican baked tofu with mole sauce is a rich, flavorful dish that combines the earthiness of tofu with the deep, intricate flavors of mole. The crispy tofu absorbs the sauce, making each bite indulgent and satisfying. This recipe is perfect for anyone looking to experience the delicious complexity of mole in a vegan form. It pairs beautifully with rice or steamed vegetables for a complete and wholesome meal.

Tofu Chilaquiles

Chilaquiles is a classic Mexican breakfast dish typically made with fried tortilla chips smothered in a vibrant green or red sauce. This version uses baked tofu as a protein-rich alternative, pairing it with the tangy, savory sauce and crispy tortillas. It’s an excellent option for a filling, flavorful start to the day or even a hearty dinner option.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp turmeric (optional, for color)
• Salt and pepper to taste
• 2 cups tortilla chips (preferably homemade or store-bought, unsalted)
• 1 cup red or green salsa
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled vegan cheese (optional)
• 1/4 cup sliced radishes (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the crumbled tofu with olive oil, chili powder, cumin, turmeric, salt, and pepper.
3. Spread the tofu onto a baking sheet and bake for 20-25 minutes, stirring halfway through until it’s golden brown and crispy.
4. While the tofu is baking, heat the salsa in a large pan over medium heat. Let it simmer for 5-7 minutes to thicken slightly.
5. Add the tortilla chips to the salsa and toss gently to coat. Let them cook for 3-5 minutes, allowing the chips to soften but remain slightly crispy.
6. Remove from heat and stir in the baked tofu.
7. Serve the chilaquiles topped with fresh cilantro, vegan cheese, radishes, and lime wedges on the side.

Tofu chilaquiles offer a fun and nutritious twist on the classic Mexican breakfast. The combination of crispy tofu with flavorful salsa and slightly softened tortilla chips creates a satisfying texture and rich taste. It’s a comforting, filling dish that can easily be enjoyed any time of the day. Whether served for breakfast or dinner, this recipe offers a hearty, delicious, and plant-based version of chilaquiles that’s sure to become a favorite.

Tofu Empanadas with Chipotle and Corn

These crispy baked empanadas are filled with a smoky, spicy tofu mixture combined with sweet corn and a hint of chipotle. The tofu is crumbled and seasoned, giving it a savory flavor that pairs perfectly with the corn’s natural sweetness. The empanadas are golden-brown and flaky, making them an irresistible snack or appetizer that’s full of Mexican-inspired flavors.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1/2 tsp chipotle powder (or 1 minced chipotle pepper in adobo)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 cup corn kernels (frozen or fresh)
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 1 package empanada dough discs (store-bought)
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the crumbled tofu and cook for 5-7 minutes until it begins to brown slightly.
3. Add the chipotle powder, cumin, garlic powder, salt, and pepper, and stir to combine. Cook for another 2-3 minutes.
4. Stir in the corn kernels and chopped red onion, then cook for another 3 minutes until the corn is tender. Remove from heat and stir in the lime juice.
5. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the tofu mixture into the center of each disc.
6. Fold the dough over to form a half-moon shape, and press the edges with a fork to seal.
7. Place the empanadas on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden and crispy.
8. Garnish with fresh cilantro and serve hot.

These tofu empanadas are an excellent way to enjoy the savory flavors of tofu in a handheld, crispy package. The combination of chipotle and corn brings out the best of Mexican cuisine, while the flaky empanada dough adds an irresistible texture. Perfect for parties, picnics, or as a light dinner, these empanadas are an exciting, flavorful dish everyone will love.

Mexican Tofu Scramble with Chiles and Potatoes

This Mexican-inspired tofu scramble features savory tofu, roasted potatoes, and a blend of smoky chiles and spices. It’s a delicious, protein-packed breakfast or brunch option that gives you the perfect start to your day. With its hearty texture and zesty flavor, it makes for an amazing vegan alternative to scrambled eggs.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 large potato, peeled and diced
• 1/2 red onion, chopped
• 1/2 bell pepper, chopped
• 1-2 dried chiles (e.g., ancho or pasilla), seeds removed and chopped
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp turmeric (for color)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1/4 cup salsa (for serving)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until crispy and golden.
2. While the potatoes are roasting, heat a large skillet over medium heat. Add olive oil and sauté the chopped onion and bell pepper for 5 minutes, until softened.
3. Add the chopped dried chiles, cumin, garlic powder, turmeric, salt, and pepper to the skillet, and stir for another 2 minutes until fragrant.
4. Add the crumbled tofu to the skillet, stirring to incorporate the spices. Cook for 7-10 minutes, stirring occasionally until the tofu is slightly crispy and golden.
5. Remove the roasted potatoes from the oven and add them to the tofu mixture. Stir to combine and let everything cook together for another 3-5 minutes.
6. Serve the tofu scramble with a side of salsa and a squeeze of fresh lime juice.

This Mexican tofu scramble with chiles and potatoes is a vibrant, satisfying dish that’s packed with flavor and texture. The combination of roasted potatoes, smoky chiles, and protein-rich tofu offers a hearty meal that is sure to keep you full and satisfied. It’s a perfect breakfast or brunch option that’s both filling and bursting with the bold flavors of Mexican cuisine.

Tofu and Avocado Quesadillas

These tofu and avocado quesadillas are a simple, quick, and flavorful meal that showcases the creamy richness of avocado paired with crispy, seasoned tofu. The filling is wrapped in soft tortillas, making these quesadillas a perfect comfort food that’s both satisfying and easy to prepare. This dish is perfect for lunch or a casual dinner.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1/2 cup shredded vegan cheese (optional)
• 4 flour tortillas
• 1 tbsp fresh cilantro, chopped (for garnish)
• Salsa and sour cream (for serving)

Instructions:

1. In a pan, heat olive oil over medium heat. Add the crumbled tofu and cook for 5-7 minutes until slightly crispy.
2. Add the chili powder, cumin, garlic powder, salt, and pepper to the tofu. Stir well and cook for another 2-3 minutes to incorporate the spices.
3. Heat a separate skillet over medium heat. Place one tortilla in the pan, and layer with a portion of the cooked tofu, sliced avocado, and shredded vegan cheese (if using).
4. Top with another tortilla and cook for 2-3 minutes on each side, or until golden and crispy.
5. Remove the quesadilla from the pan and cut it into wedges.
6. Serve with a side of salsa, sour cream, and fresh cilantro.

These tofu and avocado quesadillas are a delightful blend of creamy avocado and crispy tofu, wrapped in a warm tortilla for a comforting meal. The spices add just the right amount of kick, while the creamy avocado balances the texture and richness. This recipe is easy to make and a great choice for a satisfying, plant-based meal that’s both quick and delicious.

Tofu Tacos with Roasted Salsa Verde

These tofu tacos offer a savory combination of crispy baked tofu and smoky, tangy roasted salsa verde. The tofu is marinated in a zesty blend of lime and chili, then baked until golden and crispy. Paired with the smoky, roasted salsa verde, this dish makes for a flavorful and satisfying taco filling that’s both healthy and delicious.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/2 cup salsa verde (store-bought or homemade)
• 1 small onion, sliced
• 1/4 cup cilantro, chopped (for garnish)
• 8 small corn tortillas (for serving)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the tofu cubes with olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Let it marinate for about 10-15 minutes.
3. Spread the marinated tofu cubes on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the tofu is baking, roast the salsa verde. In a small pan, sauté the sliced onion over medium heat for 5-7 minutes until softened and lightly caramelized.
5. Add the salsa verde to the pan with the onions and simmer for 5-10 minutes, allowing the flavors to meld together.
6. Once the tofu is done, remove from the oven and assemble the tacos. Warm the tortillas and fill them with tofu and roasted salsa verde.
7. Garnish with cilantro and serve with lime wedges.

These tofu tacos with roasted salsa verde are a refreshing twist on traditional tacos. The crispy tofu pairs beautifully with the smoky, tangy salsa verde, creating a satisfying, plant-based taco filling. With the added burst of flavor from fresh cilantro and a squeeze of lime, this recipe is perfect for a quick weeknight dinner or a weekend taco night that everyone will enjoy.

Mexican Tofu Casserole

This Mexican tofu casserole is a one-pan dish that layers seasoned tofu, black beans, vegetables, and a zesty salsa to create a hearty and flavorful casserole. It’s perfect for a family meal or a dinner party, offering a great mix of protein, vegetables, and bold Mexican spices. Topped with vegan cheese and baked until golden, it’s sure to be a hit.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced bell pepper
• 1 cup diced zucchini
• 1 cup salsa (red or green)
• 1/2 cup shredded vegan cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the crumbled tofu and sauté for 5-7 minutes until slightly crispy.
3. Stir in the chili powder, cumin, paprika, salt, and pepper, and cook for an additional 2 minutes to incorporate the spices.
4. In a large baking dish, layer the cooked tofu with black beans, corn, diced bell pepper, zucchini, and salsa.
5. Sprinkle the shredded vegan cheese on top (if using) and bake for 20-25 minutes, until the casserole is heated through and the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh cilantro before serving.

This Mexican tofu casserole is a complete and flavorful meal that offers a satisfying combination of textures and tastes. The tofu acts as a great base, absorbing the spices and flavors from the salsa and vegetables, while the vegan cheese adds richness. This dish is perfect for meal prep, family dinners, or as a crowd-pleasing vegan alternative at your next gathering.

Tofu Tortas (Mexican Sandwiches)

Tofu tortas are a delicious Mexican sandwich made with crispy marinated tofu, fresh toppings, and a soft bolillo roll. The tofu is marinated in a mix of lime, garlic, and spices, then seared to create a golden, crispy crust. Served with creamy avocado, lettuce, and pickled jalapeños, this sandwich is a flavor-packed, satisfying meal that’s perfect for lunch or dinner.

Ingredients:

• 1 block firm tofu, pressed and sliced into 1-inch thick pieces
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 bolillo rolls (or soft sandwich rolls)
• 1 ripe avocado, sliced
• 1/4 cup lettuce, shredded
• 2 tbsp pickled jalapeños (optional)
• 2 tbsp mayonnaise or vegan mayo (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, mix olive oil, soy sauce, lime juice, garlic powder, smoked paprika, salt, and pepper. Add the tofu slices to the marinade and let them soak for 15-20 minutes.
2. Heat a skillet over medium heat and cook the marinated tofu slices for 3-4 minutes per side, until golden brown and crispy.
3. Slice the bolillo rolls and spread a thin layer of mayonnaise or vegan mayo on each half (optional).
4. Assemble the tortas by placing a few pieces of crispy tofu on the bottom half of the roll. Top with slices of avocado, shredded lettuce, and pickled jalapeños.
5. Sprinkle with fresh cilantro and cover with the top half of the roll.
6. Serve immediately and enjoy!

These tofu tortas offer a satisfying blend of crispy tofu, creamy avocado, and zesty pickled jalapeños, all wrapped in a soft, fresh roll. The tofu’s marinated flavor is complemented by the crunch of fresh lettuce and the richness of avocado, creating a delicious and filling sandwich. Perfect for a quick lunch, a light dinner, or a delicious snack, these tortas are a great way to enjoy tofu in a Mexican-inspired way.

Tofu and Sweet Potato Enchiladas

These tofu and sweet potato enchiladas offer a wholesome twist on the classic Mexican dish. The tofu is sautéed with onions and spices, then combined with roasted sweet potatoes to create a rich and flavorful filling. The enchiladas are smothered in a tangy red enchilada sauce, baked until bubbly, and topped with vegan cheese and fresh cilantro. This dish is hearty, comforting, and perfect for a satisfying dinner.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 can red enchilada sauce (or homemade)
• 8 small corn tortillas
• 1/2 cup shredded vegan cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then roast them on a baking sheet for 25-30 minutes, until tender.
2. While the sweet potatoes are roasting, heat a skillet over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add the crumbled tofu, cumin, chili powder, smoked paprika, salt, and pepper, and cook for another 5-7 minutes, allowing the tofu to brown slightly.
3. Once the sweet potatoes are done, mix them with the sautéed tofu mixture.
4. Pour a little enchilada sauce into the bottom of a baking dish to coat the base. Warm the tortillas slightly so they’re easier to roll.
5. Spoon the tofu and sweet potato mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with shredded vegan cheese.
7. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
8. Garnish with fresh cilantro before serving.

These tofu and sweet potato enchiladas are a deliciously comforting and satisfying dish. The combination of tender sweet potatoes and flavorful tofu, paired with tangy enchilada sauce and vegan cheese, creates a hearty and flavorful meal. Whether you’re serving them for a family dinner or a special occasion, these enchiladas are a perfect plant-based alternative to a classic Mexican favorite.

Mexican Tofu Fajitas

These Mexican tofu fajitas are a quick and flavorful weeknight meal that is full of vibrant colors and fresh ingredients. Marinated tofu is sautéed with bell peppers and onions, and served in warm flour tortillas with a variety of toppings like guacamole, salsa, and cilantro. The combination of smoky tofu and crisp vegetables creates a delicious fajita filling that’s perfect for wrapping in tortillas and enjoying with friends or family.

Ingredients:

• 1 block firm tofu, pressed and sliced into strips
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 onion, sliced
• 4-6 flour tortillas (for serving)
• 1/4 cup guacamole (for topping)
• 1/4 cup salsa (for topping)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a bowl, mix the olive oil, soy sauce, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the tofu strips and toss to coat. Let the tofu marinate for 10-15 minutes.
2. Heat a large skillet over medium heat. Add the marinated tofu and sauté for 5-7 minutes until crispy on all sides. Remove the tofu from the skillet and set aside.
3. In the same skillet, sauté the bell peppers and onion for 4-5 minutes until softened but still slightly crisp.
4. Add the tofu back into the skillet with the vegetables and stir to combine. Cook for an additional 2-3 minutes to heat everything through.
5. Warm the tortillas in a separate pan or microwave.
6. To assemble, spoon the tofu and vegetable mixture into the center of each tortilla. Top with guacamole, salsa, and fresh cilantro. Serve with lime wedges on the side.

These Mexican tofu fajitas are an easy, flavorful dish that’s perfect for a quick weeknight meal. The smoky, crispy tofu pairs beautifully with the colorful, tender vegetables, and the toppings add freshness and creaminess. These fajitas are customizable, allowing everyone to add their favorite toppings, making them a crowd-pleasing choice for any meal.

Tofu Tamales with Roasted Poblano and Corn

These tofu tamales with roasted poblano and corn are a unique twist on the traditional Mexican tamale. The filling combines savory crumbled tofu with sweet roasted corn and smoky poblano peppers, all wrapped in soft masa dough. Steamed to perfection, these tamales are a delicious and hearty dish that’s perfect for festive occasions or as a comforting family meal.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 2 roasted poblano peppers, peeled, seeded, and chopped
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 cups masa harina (corn flour for tamales)
• 1 cup vegetable broth
• 1/2 cup vegetable oil
• Corn husks, soaked in warm water

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the crumbled tofu and cook for 5-7 minutes until slightly crispy. Stir in the cumin, garlic powder, smoked paprika, salt, and pepper.
2. Add the roasted poblano peppers and corn kernels to the tofu mixture and cook for another 3-4 minutes until everything is well combined. Set aside to cool.
3. In a large mixing bowl, combine the masa harina, vegetable broth, vegetable oil, and a pinch of salt. Mix until you have a soft dough that holds together.
4. Lay out the soaked corn husks and spread a thin layer of masa dough in the center of each one, leaving space at the edges. Spoon about 2 tablespoons of the tofu, poblano, and corn mixture onto the masa.
5. Fold the sides of the corn husks inwards and then fold up the bottom to form a tamale. Repeat until all the masa and filling are used.
6. Steam the tamales in a large steamer for about 45-60 minutes, or until the masa is cooked through and easily separates from the husk.
7. Serve hot with salsa or a side of guacamole.

These tofu tamales with roasted poblano and corn are a hearty and flavorful plant-based version of a beloved Mexican dish. The combination of smoky poblano peppers, sweet corn, and seasoned tofu creates a delicious filling that pairs perfectly with the soft, steamed masa. These tamales are perfect for any festive occasion or a special dinner with family and friends, offering a delicious vegan alternative to traditional tamales.

Note: More recipes are coming soon!