Description
Tacos featuring spicy crumbled tofu (sofritas style) mixed with quinoa.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 12 small corn or flour tortillas
- Optional toppings: salsa, avocado, cilantro
Instructions
- Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute until fragrant.
- Add the crumbled tofu to the skillet. Cook, stirring occasionally, for 8-10 minutes until the tofu begins to brown slightly.
- Stir in soy sauce and lime juice. Cook for 1 more minute.
- Warm the tortillas according to package directions.
- Spoon the sofritas quinoa mixture into the warmed tortillas. Top with your chosen toppings.
Notes
- Pressing the tofu removes excess water, helping it absorb flavor better.
- Adjust cayenne pepper amount based on your spice preference.
- You can substitute water for vegetable broth if needed.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 25
- Cholesterol: 0
Keywords: Spicy Sofritas, Quinoa Tacos, Tofu Tacos, Vegetarian Tacos, Vegan Dinner