Tofu Taco/Burrito Filling

Total Time
Prep 20 mins
Cook 0 mins

This is derived and slightly adapted from the "Tofu-chiladas" recipe in "Vegetarian Meals for People on the Go" by Vimala Rodgers. If you're vegetarian, it's a nice alternative to beans in your Mexican food. My husband said I could probably pass it off to meat-eaters as eggs in a breakfast burrito. I would never try to fool anyone, though.


  1. Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
  2. Sauté onion and garlic in olive oil.
  3. Add aminos, tomato paste and spices to pan. Stir well.
  4. Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
  5. Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.
Most Helpful

I really liked this. Didn't freeze it prior and used it as the stuffing in vegan enchiladas. I loved the salty taste of the Braggs.

EmilyStrikesAgain March 16, 2011

I thought this was very tasty. I made up a batch tonight and ate it wrapped in a tortilla with romaine lettuce and goat cheese (surprisingly tasty). Thanks for the recipe!

Georgiapea May 21, 2010