Let’s just start by stating the obvious: All tacos are good tacos. But can we taco ’bout tofu tacos?
Lately, we are especially crazy for these Creamy Cilantro Chickpea and Tofu Tacos – a plant-powered version of our favorite food. Two sources of plant-based protein in one taco make these tacos hearty without weighing you down. The sauce is creamy with just a hint of spicy and a hint of sweet. The perfect choice for Taco Tuesday, or any night of the week.
Preheat oven to 350 degrees. Slice tofu into 1/2 inch cubes, and spread on a lined or lightly oiled rimmed sheet pan. Bake 20-25 minutes stirring halfway through.
Meanwhile, warm olive oil over medium heat. Saute onion until translucent. Add chickpeas through hot sauce and stir to combine. Add tofu and cilantro, stirring again. Simmer on medium heat until sauce thickens slightly and all ingredients are warm (3-5 minutes).
Serve on corn tortillas, and garnish with avocado, salsa, and Greek yogurt (if desired).
Keywords: Tofu tacos
Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons.
If you are interested in working with Jennifer, please visit our contact page.
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