Roasted Tofu Kale Tacos

Happy National Taco Day! Yes, there is such a thing, and I have totally taken advantage of it. Not to mention, I had an insanely gorgeous bunch of purple kale that I wanted to use. Great timing, if I do say so myself. Before I say anything about this delicious dish, I wanted to let everyone know that I’m working on an eBook of my own, this month. I’m not even going to hint at it, I’m just going to flat-out tell you that it’s ALL about pumpkin recipes. Woohoo!

Ok, now that I’ve gotten that out of the way, let’s talk tacos. This recipe is incredibly easy to make, especially if you don’t make your own tortillas. Funny thing about why I ended up doing that, is because I didn’t want to go to the store and buy some mini tortillas. Weird how being lazy makes you do more work, right? πŸ˜€

Overall, the tortillas were so worth it, and they were inspired by this recipe for whole wheat tortillas from Health Seeker’s Kitchen. Like I said before, though, if you don’t make your own taco-filling holders your efforts will be cut in half and I really like the sound of that. Top these bad boys with your favorite salsa, or too much Sriracha which is what I like to do, and serve!

One Year Ago: Cocoa-nut Quinoa Bites

Two Years Ago: Smoky Mushroom & Vegetable Slow Cooker Stew

Roasted Tofu Kale Tacos

Simple and healthy roasted tofu kale tacos, with homemade tortillas!
Course Dinner, Entree
Cuisine American, Fusion, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Tacos
Author Jackie of Vegan Yack Attack


Homemade Tortillas

  • 1/3 C . Whole Wheat Flour
  • 1/3 C . Unbleached All-Purpose Flour Plus more for rolling out dough
  • 1/4 tsp . Sea Salt
  • 1/3 C . Warm Water
  • 1/2 tsp . Agave Nectar
  • Coconut Oil

Taco Filling

  • 1-13 oz . Block Firm Tofu Pressed
  • 1 T . Olive Oil Divided
  • 1/2 tsp . Chili Powder
  • 1/4 tsp . Ground Cumin
  • 1 C . White Onion Chopped
  • 1/2 C . Red Bell Pepper Chopped
  • 3 C . Curly Kale leaves torn from the stem into bite-sized pieces
  • Salt & Pepper
  • Optional: Avocado & Salsa for topping


Homemade Tortillas

  1. Mix WW flour, AP flour, salt, water and agave together to make a soft dough. Add more AP flour if the dough is too sticky to knead.
  2. Dust your working area with flour and knead dough until smooth.
  3. Set the dough aside and let it rest for at least 10 minutes or more.
  4. Divide the dough into 6 equal parts. Make smooth balls and press flat. Roll balls in flour and roll out until you have a 6-7 inch circle.
  5. If the dough sticks to the rolling-pin or surface, dust very lightly with flour.
  6. Warm a large pan over medium heat while rolling out first two balls.
  7. Brush tortilla lightly with Coconut Oil on side that will touch pan.
  8. When tortilla starts to brown and has small air bubbles, flip over.
  9. Cook for another minute. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the tortilla.
  10. The tortilla should have light golden-brown spots on both sides. Do not cook very long because it will become hard. You need it to be soft and pliable.
  11. Have a tray with paper towels on it waiting for the finished tortillas. When they are done cooking, set them on the plate into a taco shell shape. This way they don't crack when you fill them.

Taco Filling

  1. Preheat your oven to 400ΒΊF and lined a baking sheet with parchment paper.
  2. Chop the tofu into 1/2" cubes and place in a mixing bowl. Drizzle 2 tsp. of Olive Oil over the top, along with the chili powder, cumin, 1/4-1/2 tsp. Sea Salt and pinch of pepper.
  3. Toss until the cubes are evenly coated, then spread out onto the baking sheet in a single layer. Bake for 15 mins.
  4. Meanwhile, using the same bowl, toss the bell pepper and onion with a tsp. of olive oil and a pinch of salt and pepper.
  5. Add the mixture to the tofu after the 15 mins. is up. Bake for another 15 mins.
  6. Rinse and tear apart the kale, place in the same bowl and massage with your hands to soften it a bit. Sprinkle with a little salt and toss. Then spread out over the tofu/onion/pepper mixture. Bake for another 5 minutes.
  7. Divide the filling amongst the tortillas, top with avocado and salsa if you'd like. Then serve! πŸ™‚



16 Comments on “Roasted Tofu Kale Tacos

  1. So excited about a pumpkin ebook! Also, the tacos look amazing! I love making tortillas. It’s so easy once you have the method down, and they’re so much better than store bought.

    • Thank you! I think I’ll have to make my own tortillas more often!

  2. Ooh, that purple kale is gorgeous! I love tacos, could eat them daily. (Maybe I should do the taco cleanse? He he he.)

    Looking forward to your pumpkin ebook. Pumpkin everything sounds wonderful to me this time of year.

  3. Congrats on the e-book! Love these tacos. I just bought some tortillas today. They’re pretty hard to find round here so it’s great to know I can make (maybe..) pretty decent ones myself!

  4. I love that you made your own tortilla so you wouldn’t have to go to the store- sounds like something I would do! these sound fantastic!

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  6. I missed taco day again? Geeze, I’m never going to get it straight πŸ˜‰ I can’t believe you made you’re own shells! Now that’s dedication, really need to try that sometime. They look freakin’ brilliant! I love everything about these.

  7. This looks like such a delicious recipe! I’ve never thought to add kale or tofu to a taco before, but I’ll definitely give it a try sometime. I also wanted to let you know that I featured this post on my blog’s Weekend Wrap-Up. Thank you for a wonderful recipe, and I hope you’re enjoying your weekend!

    Here’s a link to the wrap-up in case you’re interested (feel free to stop by and grab a badge, if you like):

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  10. Pingback: Kabocha Squash Feta Salad Recipe – Vegan Yack Attack

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