Mexican · 20 min
Vegan Tofu Tacos with Bell Pepper, Lettuce, Avocado & Salsa
- 20 min
- 2–6 servings
- 639 kcal / serving
Cirmy textures from crisp peppers, soft avocado, and browned tofu make these tacos satisfying for a weeknight. The assembly comes together quickly with simple sautéed fillings and fresh toppings.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (12 oz) pkgextra firm tofu
- 1 clovegarlic
- 6hard taco shells
- 1red bell pepper
- ½ mediumred onion
- 1 heartromaine hearts
- ¼ cupsalsa
- 22 ½ mltaco seasoning
- avocados
- red bell peppers
- red onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
Shopping list by aisle
Produce
- 1avocado
- 1 clovegarlic
- 1red bell pepper
- ½ mediumred onion
- 1 heartromaine hearts
- avocados
- red bell peppers
- red onions
Dairy, eggs & chilled
- 1 (12 oz) pkgextra firm tofu
- ¼ cupsalsa
Bakery & bread
- 6hard taco shells
Spices & baking
- 22 ½ mltaco seasoning
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkgs | 3 (12 oz) pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| hard taco shells | 6 | 12 | 18 |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| salsa | ¼ cup | ½ cup | ¾ cup |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Press the tofu: slice it in half lengthwise, layer between towels, place on a baking sheet, and weight it to draw out excess moisture.
- Rinse and dry all produce to prep for chopping and slicing.
- Trim the pepper, remove seeds, and dice it into small pieces.
- Heat a nonstick skillet over medium heat to start the filling.
- While the skillet heats, dice the red onion and mince the garlic.
- Swirl oil in the hot skillet, then cook the pepper, onion, and garlic until they soften, about 4–5 minutes.
- Shred the lettuce into thin strips and halve the avocado; scoop the flesh into a small dice and place on a serving plate.
- Crumble the pressed tofu into the skillet, add taco seasoning from the cup, and cook, stirring occasionally, until the pieces are golden, about 4–5 minutes; remove from heat.
- Warm the taco shells in the microwave if you like a softer texture before serving.
- Assemble by dividing shells onto plates, filling with the tofu mixture, salsa, lettuce, and avocado, then serve.
Two tips
- Prep tip: press the tofu ahead of time and keep it ready for quick cooking.
- Serving idea: offer extra salsa on the side for those who want more topping.
Nutrition per serving
- Calories
- 639 kcal
- Protein
- 24 g
- Carbs
- 53 g
- Fat
- 41 g
- Fiber
- 15 g
- Sodium
- 901 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.