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Thursday Night Tofu Tacos

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“I like to make tofu tacos every once in a while, just for variety (plus it's a lot cheaper than beef!). I usually make them a bit differently every time; this recipe is a combination of three other veg taco recipes, and I think it came out rather well. If you have a food processor, you can whip this up very quickly with no advance preparation. But if you do have time, it's a good idea to press the tofu beforehand.”
6 tacos

Ingredients Nutrition


  1. Combine the sauce ingredients in a small pan. Put over low heat and simmer gently, stirring occasionally, until thickened. Keep warm.
  2. Meanwhile, heat olive oil in a large frying pan. Add onions and cook until softened, about 3 minutes.
  3. Mash tofu with a fork, then add to frying pan. Stir-fry until tofu is much drier and starts to get a ground meat type of texture (about 10 minutes).
  4. Add chopped mushrooms and peppers, cook 5 minutes.
  5. Stir in cheese, corn, and sauce; cook until corn is heated and cheese is thoroughly melted.
  6. Place a portion of filling in each tortilla; add tomatoes, lettuce, salsa, and any additional toppings. Roll and serve.

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