Tofu Tacos in Lettuce Cups
Tofu Tacos in Lettuce Cups are made with browned tofu drenched in spices, wrapped in a lettuce cup shell and topped with avocado, salsa, shredded cheese, or sour cream! Packed with protein, full of flavor, and all made in under 20 minutes!
Vegan, Gluten Free, Grain Free, Nut Free, Dairy Free
Heyyyaa friends! Did you have a great Christmas weekend? I don’t celebrate the holiday, but I sure ate like I did! I celebrated as Jews of the world do – Chinese food and a movie — and then attended a holiday party!
So lettuce all get back on the healthy eating track with some crunch and munch all from leftovers!
When I made my Tofu and Spinach Enchiladas last week, little did I know how obsessed I would become with this basic beyond basic recipe. While my enchiladas were cooking, I still had all of this leftover tofu taco “meat” that I wanted to stuff in my face ASAP! What was a girl to do?!
I whipped out some romaine lettuce I had laying around and got stuffin’! I realized that without trying I created a recipe that pulls double duty! Whether you’re busy entertaining family during the holidays or looking for the perfect healthy recipe to kick off the New Year, these tofu tacos are the BEST way to celebrate #TacoTuesday!
So what are you waiting for? Let’s cook!
[Tweet “Tofu Tacos in Lettuce Cups are the perfect light meat-free dinner packed with #protein!”]
PrintTofu Tacos in Lettuce Cups
Celebrate #TacoTuesday with my latest obsession – Tofu Tacos wrapped in a lettuce cup shell! Packed with protein, full of flavor, and all made in under 20 minutes! Vegan, Gluten Free, Grain Free, Vegetarian
- Yield: 6-8 servings 1x
- Category: Dinner
- Cuisine: Mexican, Vegan, Meat-free
Ingredients
- 1 20 oz package extra-firm tofu
- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- 1 cup yellow onion, chopped
- 3/4 cup bell pepper, chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup jarred salsa (preferably with no added sugar or homemade)
- 4 cups raw spinach (or 2 cups frozen spinach, thawed, with excess water squeezed out)
- 3 tablespoons cilantro, more for garnish
2 heads romaine lettuce (or boston lettuce, cabbage leaves), leaves separated
Toppings of choice: Salsa (jarred or homemade), Avocado, Plain Greek yogurt (instead of sour cream)
Instructions
For the tofu taco meat:
- Press tofu to squeeze out excess water for at least one hour.
- Once water is pressed out of tofu, heat oil in a large sauté pan over medium-high heat. Sauté garlic and onions until fragrant. Add bell pepper and spices, and continue to sauté until vegetables are soft, about 5 minutes.
- Crumble tofu into the skillet. Turn heat up to high to get the edges of the tofu to brown, for about 7-10 minutes, occasionally moving around the pan.
- Add salsa and spinach and allow to wilt. Taste, and adjust spices as desired (I liked to add red chili flakes for more heat).
- Remove from heat and assemble tacos in lettuce cups. Top with your favorite taco toppings – avocado/guacamole, salsa, sour cream/Greek yogurt, shredded cheese…the options are endless! Garnish with cilantro. Enjoy!
Pin it, share it, tweet it…everyone will love these tofu tacos!
XO
These look so meaty – I’d never know it was tofu. I love lettuce and tofu so I can only imagine how good these are!
Neither did my carnivorous taste-testers (that was the best part!!) 🙂
You know, I do lettuce rollups all the time with deli meats and veggies, but I never thought to use the lettuce as taco shells! So smart!
Yes! It’s my favorite taco “shell”…so crispy and actually good for you!
What a fabulous little taco! I haven’t made any in awhile!! Months!!
Whatcha waiting for?! Thanks Rebecca!
I LOVE making taco lettuce wraps! tempeh and back beans are my go-to’s but tofu sounds delicious! Pinning + trying ASAP! 🙂
Yum! I’m going to have to try tempeh and black beans next time!