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“Here is a vegan version of an old Mexican food favorite of mine.”

Ingredients Nutrition

  • 0.5 (16 ounce) package lite firm tofu
  • 12 onion (diced)
  • 12 diced jalapeno pepper (you could use the whole pepper, depending on heat tolerance)
  • 14 teaspoon cumin
  • 14 teaspoon garlic powder
  • 14 teaspoon salt
  • 2 tablespoons light margarine
  • 2 tablespoons salsa (chunky, can also be substituted with a small fresh diced tomato and diced bell peppers, if you have)
  • 3 corn tortillas
  • cooking spray


  1. Ingredient Prep: Dice pepper and onion, drain and crumble tofu, and tear corn tortillas into 9 pieces each. Set ingredients aside.
  2. Spray a sauté pan with cooking spray and sauté onions until almost translucent.
  3. After cooking the onions almost completely, add the salsa, (or diced tomato pepper mixture), peppers, and spices to the pan, sauté on medium heat until onions are translucent.
  4. Add crumbled tofu, salt, and half of the margarine, sauté until all of the margarine is fully incorporated.
  5. Add tortilla pieces and the rest of the margarine, and cook until the tortilla pieces are softened and incorporated.
  6. Serve in a bowl with a side of salsa, or serve with cheese on top for a heartier version.

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