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Creamy Cilantro Chickpea and Tofu Tacos

  • Author: Jennifer McDaniel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 2 tacos 1x


  • 1 package extra firm tofu
  • 2 Tbsp. olive oil
  • 1/2 onion, sliced or chopped
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup vegetable broth
  • 1 t. cumin powder
  • 1 t. maple syrup
  • 2 T. light cream cheese
  • 2 Tbsp. hot sauce
  • 1/2 cup chopped cilantro
  • 8 corn tortillas
  • Optional toppings: avocado, salsa, plain Greek yogurt


  1. 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.
  2. 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).
  3. Serve on corn tortillas, and garnish with avocado, salsa, and Greek yogurt (if desired).

  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: Tofu tacos