Waitrose and Partners
Spiced tofu soft tacos

Spiced tofu soft tacos

These spicy tofu tacos are the perfect vegetarian alternative to the classic Mexican dish. They easy to prepare and 2 of your 5 a day, and they also make great leftovers and all the family love making them!

4 out of 5 stars(1) Rate this recipe
VegetarianSource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 large red onion, thinly sliced
  • tbsp red wine vinegar
  • 1 large pinch caster sugar
  • 225g The Tofoo Co Smoked Tofu, drained and sliced into 16 pieces
  • tsp Santa Maria Taco Original Seasoning Mix
  • 2 corn on the cob
  • ½ tbsp olive oil
  • 320g pack 8 corn and wheat soft tortillas
  • 200g Capsicana Refried Black Beans
  • 1 large avocado, peeled, stoned and sliced
  • 28g coriander, roughly chopped
  • Lime wedges, to serve


  1. Add the sliced red onion to a shallow bowl with the vinegar, a pinch of sugar and a pinch of salt. Set aside, stirring occasionally.

  2. Add the tofu and seasoning mix to a bowl and mix to combine. Put a griddle pan over a high heat and add the corn. Griddle for 15-18 minutes, turning often, until charred, then use a sharp knife to cut the kernels from the cobs.

  3. Meanwhile, heat the oil in a large frying pan over a high heat. Add the tofu and cook for 3 minutes, turning, until golden. Remove to a plate, then return the frying pan to a low heat. Warm the corn and wheat tortillas, and heat for 20 seconds on each side. Heat the black beans with a dash of water to loosen, then spread on each tortilla, top with the tofu, drained onions and the remaining ingredients. Serve with lime wedges and fold to eat.

Cook’s tip

Any leftover corn and wheat tortillas will freeze well. Alternatively brush with a little oil and scatter over some zaatar or dukkah, cut into triangles or strips, then bake in a hot oven for a few minutes until crisp and golden. Delicious with dips or to go with soups or salads.


Typical values per serving when made using specific products in recipe


2,189kJ/ 522kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating