Citrus Braised Tofu Tacos

cirus tofu tacos

The picture does not do these amazing tac0bf1038a-0dc3-421e-9dd5-77b28d297938os justice! The other day, I received my Cooks Country magazine and their cover photo was of citrus braised pork tacos with pickled red onions and habanero sauce. I decided I would follow the recipe exactly and make a batch for The Boyfriend. Now, if you know me,  you know I never follow recipes, but I was determined to this time, and in doing so, I was inspired to create my own version of tofu tacos for myself. I actually wrote down the recipe as I was cooking and will share it with you.

I used extra firm tofu and small TVP granules to give it more texture. This was a super simple dish that came together in 30 minutes. I made homemade corn tortillas and both The Boyfriend and I enjoyed our dinner immensely. Their recipe for pickled onions used WAY too much sugar. I ended up rinsing the brine off and adding plain vinegar, allspice berries and caraway seed to the pickle. Much better! I also doctored up the habanero sauce because I found it boring and not spicy. (this was after I served The Boyfriend his tacos exactly as the recipe called for.)

Tofu-TVP Taco Filling (adapted from Cooks Country)

  • 15 oz. extra firm tofu, frozen, thawed and drained well
  • 1 cup TVP granules
  • 2 tbsp. olive oil
  • 1 large onion, sliced in half moons
  • 8 cloves garlic
  • ¼ cup thawed orange juice concentrate
  • ½ cup tomato paste
  • 1 cup water
  • 2 tbsp. soy sauce
  • 2 canned chipotle peppers in adobo (more or less depending on how spicy you like it. If you do not like heat, you can add 2 tsp. of smoked paprika
  • 1 tsp. allspice
  • ½ tsp. toasted cumin seed
  • 1 tsp. ground cumin
  • 2 tsp. toasted ground coriander
  • ¼ tsp. cinnamon
  • Pinch dried cloves
  • 1 tsp. dried oregano
  • 1 tsp. cocoa powder
  • 2 tbsp. nutritional yeast
  • 1 tbsp. garlic powder
  • 2 tbsp. lime juice
  • 1 tbsp. Worcestershire sauce (Annie’s is vegan)
  • 1 tbsp. fresh marjoram
  • ½ cup chopped cilantro
  • Salt/Pepper to taste
  • *Optional: 1 habanero pepper minced


  1. Heat oil over medium heat in a cast iron skillet; add the onions and garlic and cook for several minutes.
  2. Next, add the rest of the ingredients, stir to coat well, cover and cook for 20 minutes, stirring several times.
  3. Taste and adjust seasoning

See how simple this is? I’m so glad I have a bunch of leftovers!



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