Spicy Tofu Taco Filling (Vegan, Low-Carb, Gluten Free)

Spicy Tofu Taco Filling

One of my favorite tofu creations is a spicy tofu taco filling that is similar to regular old school hamburger filling – but so much yummier, and without that gristle-y hamburger texture.

I have been wanting to do an update of this recipe for awhile now,  since my trip to Kenya a few months ago with fabulous food blogger Kalyn of Kalyn’s Kitchen fame. My daughter Kate and her hubby Neil were living in Kenya at the time and were lamenting the fact that good Mexican food is hard to get in Kenya. So, when Kalyn and I went, we made a Mexican food feast for them and their American ex-pat friends. One of the recipes we made was my Spicy Ground Tofu taco filling. I was thrilled to find that Kalyn loved this recipe  and she even tried the recipe recently and put a fabulous spin on it by making Spicy Tofu Lettuce Wraps.

When I saw that Nasoya just came out with a new product – Chipotle TofuBaked. I knew I had to use it in an update of this recipe. The Nasoya folks sent me some of their new product to try – and coupons to giveaway. Leave a comment to this post and I will send you a coupon so that you can discover Nasoya’s goodness for yourself!

I love, love, LOVE this baked tofu. The flavor is great – I even found myself nibbling on slices of it as I cooked. But it is the texture that won me over. The texture is smooth and firm and creamy. Using this Chipotle TofuBaked makes my Spicy Tofu Taco Filling recipe so much easier than before- no draining or pressing of the tofu is required.

If you’re a fan of old school ground beef taco filling, you will love this new vegan creation. Easy enough for a weeknight, especially on a Meatless Monday!

Spicy Tofu Taco Filling
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Vegan
  • 3 tablespoons vegetable oil, divided
  • 1 Anaheim pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 1 medium sweet white onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chile powder
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon creamy peanut butter (or other nut butter of choice)
  • ½ teaspoon cayenne pepper sauce (I use Frank’s)
  • 16 ounces Nasoya TofuBaked, chipotle flavor
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium high heat, add one tablespoon of oil and then add peppers and onion and saute until softened. Add in cumin, garlic powder and chile powder and cook for another minute. Turn off heat.
  3. Mix together soy sauce, peanut butter and cayenne pepper sauce and stir into skillet mixture..
  4. Crumble tofu into small bits into skillet and stir to combine until all tofu is coated evenly with skillet mixture.
  5. Spread remaining 2 tablespoons of oil on a 12 by 18 inch baking sheet. Sprinkle tofu mixture on top of oil in a thin layer. Bake for 20 minutes. Remove from oven and stir tofu. Return to oven and cook for about 20 more minutes, until tofu is crispy.

Turns out, other bloggers have made fabulous tofu tacos:

Kogi Tofu Tacos, Former Chef
Baked Tofu Tacos, Couple of Chefs
Crispy Tofu Tacos with Cherry Salsa, Mountain Mama Cooks
Tofu, Broccoli and Kale Tacos, East Well with Others
Mole Tofu Tacos, Cara’s Cravings

Dairy-free Mac and Cheese (Vegan Recipe)

Vegan Macaroni and Cheese

One of my favorite recipes for mac and cheese contains no cheese. None. Which makes it the perfect mac and cheese to pack in school or work lunches or for picnics. No cheese to get all greasy and globby when it is room temperature. This mac and cheese stays creamy and delicious forever.

I created this cheese-less mac and cheese recipe a few years ago while writing a vegan cookbook with co-blogger Anne: Virgin Vegan: Everyday Recipes for Satisfying your Appetite. The color comes from the carrots and the creaminess comes from the soaked and blended cashews. I also add a little nutritional yeast for a little of that Parmesan taste, but if you don’t have any on hand, it will work just fine.

I often make up a batch of this and stash it in my fridge and it lasts for most of a week – for lunches. A little scoop of this and a half sandwich makes the perfect lunch.

Fall is on the way, y’all. Time for some mac and cheese!

Cashew Cream and Roasted Carrot Mac and Cheese (Vegan Recipe)
Prep time
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Total time
Recipe type: Entree
Cuisine: Vegan
Serves: 4 to 6
  • 2 cups raw cashews
  • 16 ounces macaroni
  • 2 large carrots, peeled and sliced ¼-inch thick
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1½ cups Vegetable Broth
  • 3 tablespoons lemon juice
  • 1 tablespoon cayenne pepper sauce
  • 8 ounces silken tofu
  • ½ cup coconut milk
  • ¼ cup nutritional yeast
  • ½ cup finely crushed potato chips
  1. Cover cashews in boiling water and let soak at least 30 minutes. Cook macaroni in salted water to al dente stage according to package directions.
  2. In a large skillet, sauté carrots in oil for 2 minutes over medium-high heat. Add onion and cook another 3 minutes. Add in garlic and cook another minute or so, until garlic is fragrant and all vegetables are softened.
  3. Drain water off of cashews and place nuts in a blender with skillet mixture, salt, broth, lemon juice, and cayenne pepper sauce; blend until very smooth. Add tofu, coconut milk, and yeast and blend again until very smooth. Stir together the blender mixture and macaroni.
  4. Spread in a 9 by 13 inch pan. Sprinkle potato chips on top. Broil about 3–6 inches from heat until potato chip crumbs are lightly browned. Serve immediately

See also:

Uber Creamy Cheeseless Mac and Cheese, Cheeky Kitchen
Vegan Mac and Cheese, Healthy Blender Recipes
Green Mac and Cheese, No Recipes

Tomato Wedge and Raw Corn Salad with Garlic Lemon Vinaigrette

Tomato Wedge Salad

Summer is the perfect time to celebrate fresh produce – especially tomatoes. There are few things better in life than a ripe heirloom tomato fresh out of your garden. This time of year, our garden is packed with red globes peeking between the green leaves of our tomato plants. I love to go to the garden and pick one of the ripest and reddest tomatoes and eat it right then and there – dirt and all. The juice drips down to my elbows and I don’t even care.

Summer gardens are the best.

This simple fresh tomato salad just screams SUMMER! on a plate. I love the crunch of the raw corn paired with the softness of the ripe flavorful tomato. And the bright lemon vinaigrette with a little bite of raw garlic enhances the ripe tomato flavor so perfectly. This is a simple yet stunning summer salad.

The presentation is as stunning as the flavors. All you do is cut out the core of the tomato, place it on a plate and then with a large serrated knife, slice down through the tomato without cutting all the way through. This creates the beautiful fanned-out effect.

Summer perfection on a plate!

Tomato Wedge Salad

Tomato Wedges Salad with Lemon Vinaigrette
Prep time
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Recipe type: Salad
Cuisine: Vegan
Serves: 4 servings
  • 4 large ripe tomatoes
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 2 green onions, thinly sliced, whites and green
  • Micro Arugula for garnish
  • Lemon vinaigrette:
  • ¼ cup olive oil
  • 3 Tbsp. freshly-squeezed lemon juice
  • 2 garlic cloves, pressed
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. black pepper
  1. Core the tomatoes and place each one on a salad plate. Cut down through the tomato, forming wedges, without cutting all the way to the bottom. Fan tomato wedges out to form a pretty arrangement.
  2. Sprinkle on the corn kernels and green onions slices.
  3. Whisk together all vinaigrette ingredients. Drizzle some of vinaigrette over salad. Toss micro arugula in a little vinaigrette. Arrange coated arugula on top of tomato.

Other tomato salads:

Vegan Tomato Salad, Kalyn’s Kitchen
Grilled Corn and Tomato Salad, How Sweet Eats
Quinoa Kale Corn Salad, Jeanette’s Healthy Living
Avocado Corn and Tomato Salad, A Family Feast