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Loaded Tofu Tacos for a Cinco de Mayo #SundaySupper

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: Vegetarian
Servings: 4
Author: Hip Foodie Mom


  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves chopped fine or minced
  • 1 heaping teaspoon cumin
  • for added heat: a few pinches of crushed red pepper flakes
  • 1 14 oz package tofu; drained well on paper towels and crumbled
  • salt and freshly ground pepper
  • avocado; mashed sliced or cubed
  • freshly squeezed lime juice
  • cucumbers; diced tiny optional
  • tomatoes; diced tiny
  • for added protein: black beans; rinsed and drained
  • chives green onions and/or white onions for garnish
  • salsa
  • your favorite tortillas flour or corn; warmed or slightly toasted


  • Heat the olive oil in a non-stick pan over medium-high heat and cook the garlic, cumin and crushed red pepper flakes (if using), stirring until fragrant, for about 1-2 minutes. Add the crumbled tofu and cook for about 5 minutes or until slightly browned. Season with salt and pepper. Set aside.
  • Mix the diced veggies with the avocado and add the lime juice. Season with salt and pepper and set aside.
  • To assemble your tacos: layer on top of the tortilla in this order: tofu, black beans, avocado mixture and garnish with the chives and/or green onions and pour on the salsa to your liking.