Spicy Tofu ‘Taco’ Filling

I’m happy to say that I’m sore from the 100 pushup challenge! After I ran an easy 3 miles on the treadmill, Sam and I completed Week 1, Day 2. I follow column 1 and Sam follows column 2. We have one more day this week and then it’s on to week 2!

If you’re participating in the Pipes Challenge, how’s it going?


Thursdays seem to be designated Mexican nights in our house. We all love Mexican food and it’s super easy to accommodate different eating styles by making different taco fillings.

Sam always asks for turkey tacos—easy peasy.

But for the vegetarian filling, I get a little more creative!

I’ve made chickpea taco filling and black bean and corn taco filling.

Next up? Spicy Tofu Taco filling.

What you’ll need:

  • 1/2 block of tofu (drained and pressed—see method below)
  • 1/4 can Mexican lime & cilantro rotel
  • 1/2 can diced green chiles
  • 2 T. cumin
  • 1 T. dried cilantro
  • mini scoop stevia
  • crushed red pepper
  • olive oil

Note: I added more cumin and salt & pepper to taste as I cooked.

Draining and pressing tofu is quite easy.

  1. Open the tofu and drain the standing liquid.
  2. Place the block of tofu on a cutting board covered with a clean towel.
  3. Cover the block of tofu with another clean towel + another cutting board.
  4. Place something heavy on top of the tofu to add pressure. Let is press for about 20 minutes.

After draining and pressing the tofu, I crumbled half of the block into a bowl. I mixed it up with all the ingredients mentioned above and let it marinate for about 45 minutes.

Then I sautéed it in a little extra virgin olive oil.

Meanwhile, I made another batch of black bean and corn salad for extra protein and flavor!

Black Bean and Corn Salad

  • 1 can black beans (drained & rinsed)
  • 1 C. frozen or canned sweet corn (if using canned, drain & rinse)
  • 1/4 can Mexican lime & cilantro rotel
  • 1 diced red pepper
  • 1/4 C. diced red onion
  • chopped cilantro
  • 2 T. extra virgin olive oil
  • spices to taste: sea salt & pepper, cumin, cayenne, crushed red pepper, dash of stevia to sweeten

Adam choose classic tacos filled with spicy tofu taco filling, black bean & corn salad, plain Greek yogurt, shredded cheese, and avocado!

I ate mine salad-style atop a bed of mixed greens and steamed broccoli. Aren’t you surprised? I’m so unpredictable, right?

I also had some Food Should Taste Good multigrain chips on the side for dippage.

See Georgie here? This is his spot when I’m cooking. Always.

He sits on the counter and watches me [or the food] the entire time. I’ve tried to keep him off the counters, but he’s the king and nothing works!

Well, I’m off to enjoy my only day off this week!

On the agenda for the weekend:

  • birthday party at Painted Penguin tonight <—painting pottery!
  • Adam’s basketball game tomorrow morning
  • going to see Diary of a Wimpy Kid: Rodrick Rules
  • more Dexter!
  • whatever else may come my way!

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