These vegan Tofu Tacos with Potatoes and Jalapeños make a satisfying, protein-rich plant-based meal. Crumbled, seasoned tofu roasted alongside potato pieces and jalapeños delivers bold taco flavor without meat. Serve in warm corn tortillas and finish with avocado, your favorite salsa, and any fresh toppings you like for a quick weeknight dinner or casual weekend meal.
Tofu Tacos with Potatoes and Jalapeños
Tofu acts as a delicious blank canvas: press it, crumble it, and toss it with savory taco seasonings to create a flavorful filling. Roasting the tofu with potatoes and jalapeños crisps the edges and marries the spices, while the potatoes add satisfying texture and substance. These tacos are easy to customize—swap ingredients to fit what you have on hand or adjust the heat to suit your taste.
Why you’ll love this recipe
- Sheet-pan cooking keeps cleanup minimal and allows everything to brown evenly.
- High in plant protein from extra-firm tofu, balanced with carbohydrates from potatoes.
- Flexible recipe: simple swaps let you adapt for vegetarian, vegan, or omnivore preferences.
Tofu Taco Ingredients
For the tofu
- 1 (14-ounce) package extra-firm tofu, drained and pressed
- 1/2 cup finely diced yellow onion
- 1 large garlic clove, minced
- 1 tablespoon olive oil
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
For the potatoes and jalapeños
- Olive oil spray or 1 1/2 tablespoons olive oil
- 1 medium russet potato, cut into 1/2-inch pieces (Yukon Gold or red potatoes also work)
- 2 large jalapeño peppers, seeds and membranes removed, cut into 1/2-inch pieces (leave seeds for more heat)
- 1 teaspoon kosher salt
- Black pepper, to taste
For the tacos
- 4 ounces Hass avocado (about 1 small), sliced
- 8 6-inch corn tortillas (or flour tortillas if preferred)
- 1 cup salsa (store-bought or homemade)
- Optional toppings: shredded cheese, pickled red onions, diced tomatoes, shredded lettuce, cilantro
How to bake the tofu and roast the vegetables
Follow these steps to achieve a crisp, well-seasoned tofu and perfectly roasted potatoes and peppers.
- Press the tofu: place the block on a plate lined with paper towels or a clean tea towel, cover with another towel, and set a heavy pan on top to press out excess water for 10–15 minutes.
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper and spray or oil a smaller sheet pan.
- In a medium bowl, whisk together the diced onion, minced garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika, and cumin. Crumble the pressed tofu with your hands into small pieces and toss with the sauce until evenly coated.
- Spread the tofu in an even layer on the parchment-lined sheet pan.
- On the smaller sheet pan, arrange the potato pieces and jalapeños in a single layer. Toss with olive oil, kosher salt, and black pepper.
- Roast both pans in the oven for 35 minutes, tossing and rotating the pans halfway through to ensure even browning and crisp edges.
Assembling the tacos
- Warm tortillas over an open flame, in a dry pan, or briefly in the microwave. Keep them covered to stay warm.
- Place two tortillas on each plate. Layer each tortilla with about 1/2 ounce of sliced avocado, a generous portion of crumbled roasted tofu, then a spoonful of the roasted potatoes and jalapeños.
- Spoon 1 tablespoon of salsa over each taco and add any optional toppings. Serve immediately.
Variations and swaps
- Protein: Substitute black beans for tofu for another meat-free option, or use cooked ground turkey or chicken if you prefer.
- Potatoes: Yukon Gold or red potatoes roast well if you don’t have a russet.
- Heat level: Keep jalapeño seeds for extra spice or swap jalapeños for serrano peppers for more heat.
- Tortillas & toppings: Use flour tortillas or top with guacamole instead of sliced avocado.
Timing and yield
- Prep time: about 15 minutes
- Cook time: about 35 minutes
- Total time: about 50 minutes
- Yield: 4 servings (about 2 tacos per serving)
Nutrition (per serving, 2 tacos)
Calories: 444 kcal • Protein: 16 g • Carbohydrates: 44 g • Fat: 24 g • Fiber: 9 g • Sodium: 856 mg • Sugar: 5 g
More taco ideas to try
- Air-fryer roasted cauliflower tacos
- Grilled chicken tacos with lettuce slaw and avocado
- Vegetarian black bean tacos
- Healthy cod fish tacos
- Slow-cooker beef tacos
Your feedback matters—if you make these Tofu Tacos with Potatoes and Jalapeños, please leave a rating and comment to let others know how it turned out. If you share a photo on social media, tag the recipe so it’s easy to find—I love seeing your versions and variations!