18 Spicy Mexican Tofu Delicious Recipes

Spice up your kitchen routine with our 18 Spicy Mexican Tofu Delicious Recipes! Whether you’re a tofu enthusiast or just looking to add some plant-based zing to your meals, these recipes promise bold flavors and easy preparation. Perfect for busy weeknights or lazy weekends, each dish is a celebration of Mexican-inspired spices and textures. Dive in and discover your next favorite meal!

Spicy Mexican Tofu Tacos

Spice up your taco night with these Spicy Mexican Tofu Tacos, a vibrant and flavorful twist on the classic that’s sure to impress.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and crumbled
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup tomato sauce
• 1 tbsp soy sauce
• 8 small corn tortillas
• 1/2 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add crumbled tofu, chili powder, cumin, smoked paprika, and cayenne pepper to the skillet. Cook, stirring frequently, for 5 minutes.
3. Pour in tomato sauce and soy sauce, stirring to combine. Reduce heat to low and simmer for 10 minutes, until the mixture thickens.
4. Warm tortillas according to package instructions.
5. Divide the tofu mixture among the tortillas. Top with cilantro and avocado slices. Serve with lime wedges on the side.

The smoky spices and creamy avocado create a perfect balance of flavors and textures in every bite.

Tip: For an extra kick, add a diced jalapeño to the tofu mixture while cooking.

Mexican Tofu Scramble

Start your morning with a burst of flavor with this Mexican Tofu Scramble, a hearty and spicy twist on the classic breakfast dish that’s sure to wake up your taste buds.

Ingredients

• 1 block (14 oz) firm tofu, drained and pressed
• 1 tbsp olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp turmeric (for color)
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced tomato
• 1 avocado, sliced (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add red bell pepper and onion, sautéing for 5 minutes until softened.
2. Add minced garlic, cumin, chili powder, turmeric, and salt to the skillet, stirring for 1 minute until fragrant.
3. Crumble the pressed tofu into the skillet, mixing well with the spices and vegetables. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
4. Stir in chopped cilantro and diced tomato, cooking for an additional 2 minutes.
5. Serve hot with sliced avocado on top.

This scramble stands out with its vibrant colors and layers of spice, offering a satisfying texture contrast between the crispy tofu and creamy avocado.

Tip: For an extra kick, add a diced jalapeño with the bell pepper and onion.

Tofu Enchiladas with Green Sauce

These Tofu Enchiladas with Green Sauce are a vibrant, meat-free twist on a classic, packed with flavor and perfect for a cozy dinner.

Ingredients

• 1 block (14 oz) firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup green enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add crumbled tofu, cumin, chili powder, and salt to the skillet. Cook for 5 minutes, stirring occasionally, until tofu is lightly browned.
3. Spread 1/4 cup of green enchilada sauce in the bottom of a baking dish. Fill each tortilla with the tofu mixture, roll up, and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese. Bake for 20 minutes, until cheese is bubbly and golden.
5. Garnish with fresh cilantro before serving.

The crispy edges of the tortillas against the creamy tofu filling make these enchiladas irresistibly textural. The green sauce adds a tangy brightness that balances the spices perfectly.

Tip: For an extra kick, add a diced jalapeño to the tofu mixture.

Mexican Tofu and Black Bean Soup

Warm up your evening with this hearty Mexican Tofu and Black Bean Soup, a perfect blend of spices and textures that’s both nourishing and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 block (14 oz) firm tofu, drained and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add tofu to the pot, cooking until lightly browned, about 5 minutes.
3. Stir in black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and stir in cilantro and lime juice.

The lime juice and cilantro added at the end brighten the soup with a fresh, zesty finish that contrasts beautifully with the rich, smoky spices.

Tip: For an extra kick, add a diced jalapeño with the onion and garlic.

Tofu Chiles Rellenos

Spice up your meatless Monday with these Tofu Chiles Rellenos, a vegetarian twist on the classic that’s packed with flavor and texture.

Ingredients

• 4 large poblano peppers
• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup vegetable oil for frying

Instructions

1. Preheat your broiler. Place poblano peppers on a baking sheet and broil for 5-7 minutes per side, until skins are blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, make a slit down one side, and remove seeds.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add onion and garlic, sautéing until soft, about 3 minutes. Stir in crumbled tofu, cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, then remove from heat and mix in Monterey Jack cheese.
3. Carefully stuff each poblano pepper with the tofu mixture. Secure with toothpicks if necessary.
4. Dredge each stuffed pepper in flour, then dip in beaten eggs.
5. In a large skillet, heat 1 cup vegetable oil over medium-high heat. Fry each pepper for 2-3 minutes per side, until golden brown. Drain on paper towels.

The crispy exterior gives way to a creamy, spicy filling that’s utterly satisfying. Perfect for those who love a bit of heat with their comfort food.

Tip: For an extra kick, add a diced jalapeño to the tofu mixture.

Mexican Tofu Stuffed Peppers

These Mexican Tofu Stuffed Peppers are a vibrant, protein-packed twist on a classic, blending smoky spices with the heartiness of tofu for a satisfying meal.

Ingredients

• 4 large bell peppers, any color
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the crumbled tofu, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/2 tsp salt to the skillet. Cook for another 5 minutes, stirring frequently.
4. Stir in the cooked quinoa, black beans, and corn kernels. Cook for 2-3 minutes until everything is well combined and heated through.
5. Spoon the tofu mixture into the prepared bell peppers. Top each with shredded Monterey Jack cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving.

The smoky spices and creamy tofu filling create a delightful contrast with the sweet, tender bell peppers, making this dish a standout for any dinner table.

Tip: For an extra kick, add a diced jalapeño to the tofu mixture or serve with a side of salsa.

Tofu and Corn Quesadillas

These Tofu and Corn Quesadillas are a delightful twist on the classic, offering a perfect blend of smoky and sweet flavors that come together in just minutes.

Ingredients

• 1 cup crumbled firm tofu
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 4 large flour tortillas

Instructions

1. In a large bowl, mix the crumbled tofu, corn kernels, Monterey Jack cheese, cilantro, smoked paprika, ground cumin, and salt until well combined.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Place one tortilla in the skillet, spread half of the tofu and corn mixture evenly over the tortilla, then top with another tortilla.
3. Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Repeat with the remaining tortillas and mixture, using the remaining olive oil.
4. Cut each quesadilla into quarters and serve warm.

The smoky paprika and sweet corn create a flavor combo that’s irresistibly good, while the crispy tortillas add the perfect crunch.

Tip: For an extra kick, add a diced jalapeño to the tofu and corn mixture before cooking.

Mexican Tofu Fajitas

Spice up your weeknight dinners with these vibrant Mexican Tofu Fajitas, a plant-based twist on the classic that’s bursting with flavor and color.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Juice of 1 lime
• 8 small flour tortillas, warmed
• Fresh cilantro, for garnish
• Sliced avocado, for serving

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu strips and cook for 5-7 minutes, turning occasionally, until golden on all sides. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add bell peppers and onion, cooking for 5 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, and salt, cooking for another minute until fragrant.
3. Return tofu to the skillet, squeezing lime juice over the top. Toss everything together and cook for 2 more minutes to combine flavors.
4. Serve the tofu and vegetable mixture on warmed tortillas, garnished with fresh cilantro and sliced avocado.

The smoky spices and tangy lime juice create a mouthwatering marinade that makes the tofu irresistibly flavorful, proving that meatless meals can be just as satisfying.

Tip: For extra crispy tofu, press it for at least 30 minutes before cooking to remove excess moisture.

Tofu Tamales with Red Sauce

These Tofu Tamales with Red Sauce are a delightful twist on the traditional, offering a vegetarian option that doesn’t skimp on flavor or texture.

Ingredients

• 2 cups masa harina
• 1 1/2 cups vegetable broth
• 1/2 cup lard or vegetable shortening
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup red sauce (homemade or store-bought)
• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, vegetable broth, lard, baking powder, and salt until a smooth dough forms.
2. In a separate bowl, combine crumbled tofu with red sauce, cumin, and chili powder.
3. Spread a thin layer of masa dough onto a soaked corn husk, leaving a border around the edges.
4. Spoon a tablespoon of the tofu mixture onto the center of the masa.
5. Fold the sides of the corn husk towards the center, then fold the bottom up to enclose the tamale.
6. Steam tamales for 1 hour over simmering water, ensuring they’re standing upright.

The steamed tamales reveal a tender masa exterior with a spicy, saucy tofu center that’s surprisingly meaty in texture.

Tip: For an extra kick, add a diced jalapeño to the tofu mixture before assembling.

Mexican Tofu and Rice Casserole

Looking for a hearty, flavorful dish that brings a little spice to your dinner table? This Mexican Tofu and Rice Casserole is a vibrant, protein-packed meal that’s sure to satisfy.

Ingredients

• 1 cup long-grain white rice
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
4. Stir in the crumbled tofu, black beans, diced tomatoes with green chilies, ground cumin, chili powder, and salt. Cook for another 5 minutes, allowing the flavors to meld.
5. Combine the tofu mixture with the cooked rice and spread evenly into the prepared baking dish. Top with shredded cheddar cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and lightly golden.
7. Garnish with fresh cilantro before serving.

The crispy cheese topping contrasts beautifully with the soft, spicy filling, making every bite a delightful mix of textures and flavors.

Tip: For an extra kick, serve with a dollop of sour cream or avocado slices on top.

Tofu Pozole Verde

This Tofu Pozole Verde is a vibrant, plant-based twist on the classic Mexican stew, packed with hominy, tofu, and a lush green sauce that’s as comforting as it is nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound firm tofu, cubed
• 4 cups vegetable broth
• 2 cups water
• 1 (25-ounce) can hominy, drained and rinsed
• 1 bunch cilantro, stems removed
• 2 poblano peppers, seeded and chopped
• 1 jalapeño, seeded (optional)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 avocado, sliced for garnish
• 1 lime, cut into wedges for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the tofu cubes, cooking until lightly browned on all sides, about 7 minutes.
3. In a blender, combine the cilantro, poblano peppers, jalapeño (if using), cumin, salt, and black pepper with 1 cup of vegetable broth. Blend until smooth.
4. Pour the green sauce into the pot with the tofu. Add the remaining vegetable broth, water, and hominy. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Serve hot, garnished with avocado slices and lime wedges on the side.

The magic of this pozole lies in the fresh, herby green sauce that blankets the tofu and hominy, creating a dish that’s hearty yet refreshing.

Tip: For an extra layer of flavor, toast the cumin in a dry skillet before adding it to the blender.

Mexican Tofu and Avocado Salad

Looking for a fresh, vibrant dish that packs a punch of flavor? This Mexican Tofu and Avocado Salad is a delightful blend of creamy, crunchy, and spicy, perfect for a quick lunch or a light dinner.

Ingredients

• 1 block (14 oz) firm tofu, drained and cubed
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions

1. In a large bowl, gently toss the tofu cubes with 1 tbsp olive oil, cumin, chili powder, salt, and pepper until evenly coated.
2. Heat a non-stick skillet over medium heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove from heat and let cool slightly.
3. In the same bowl, combine the avocados, cherry tomatoes, red onion, and cilantro. Drizzle with the remaining 1 tbsp olive oil and lime juice. Gently toss to combine.
4. Add the slightly cooled tofu to the salad and toss gently to mix without breaking the avocado pieces.
5. Season with additional salt and pepper if needed, and serve immediately.

The contrast of the warm, spiced tofu with the cool, creamy avocado creates a symphony of textures and flavors that’s irresistibly satisfying.

Tip: For an extra kick, add a diced jalapeño or a sprinkle of crushed red pepper flakes to the salad.

Tofu Sopes with Refried Beans

These Tofu Sopes with Refried Beans are a delightful twist on the traditional Mexican dish, offering a hearty and flavorful meal that’s perfect for any day of the week.

Ingredients

• 1 cup masa harina
• 1/2 cup warm water
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup refried beans
• 1/2 cup crumbled tofu
• 1/4 cup diced onion
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 cup shredded lettuce
• 2 tablespoons crumbled queso fresco
• 1 tablespoon chopped cilantro

Instructions

1. In a bowl, mix masa harina, warm water, and salt to form a dough. Divide into 4 equal balls and press each into a thick, 3-inch round.
2. Heat vegetable oil in a skillet over medium heat. Cook each masa round for 3 minutes per side until golden and slightly puffed.
3. Spread 1/4 cup refried beans on each sope. Top with crumbled tofu, diced onion, cumin, and chili powder.
4. Return to the skillet and cook for another 2 minutes to warm the toppings.
5. Garnish with shredded lettuce, queso fresco, and chopped cilantro before serving.

The crispy masa base paired with the creamy refried beans and spiced tofu creates a texture and flavor contrast that’s irresistibly good.

Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños to your sopes before serving.

Mexican Tofu and Sweet Potato Hash

Start your morning with a vibrant twist on breakfast by whipping up this Mexican Tofu and Sweet Potato Hash, a dish that’s as nutritious as it is colorful.

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato, diced into 1/2-inch cubes
• 1/2 medium red bell pepper, diced
• 1/2 medium yellow onion, diced
• 1 cup firm tofu, pressed and crumbled
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 avocado, sliced for serving
• 4 corn tortillas, warmed

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potato and cook for 10 minutes, stirring occasionally, until slightly softened.
2. Add red bell pepper and yellow onion to the skillet. Cook for another 5 minutes, until vegetables are tender.
3. Stir in crumbled tofu, ground cumin, chili powder, salt, and black pepper. Cook for 5 minutes, until tofu is heated through and slightly crispy.
4. Remove from heat and stir in fresh cilantro.
5. Serve the hash with sliced avocado and warmed corn tortillas on the side.

The crispy tofu and soft sweet potatoes create a delightful contrast, while the spices bring a warm, smoky flavor that’s perfectly balanced by the fresh avocado.

Tip: For an extra kick, top with your favorite hot sauce or a squeeze of lime juice before serving.

Tofu Chilaquiles

Wake up your morning with these vibrant Tofu Chilaquiles, a twist on the classic that’s packed with protein and flavor.

Ingredients

• 1 block (14 oz) firm tofu, drained and crumbled
• 2 cups tortilla chips
• 1 cup red salsa
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt to taste
• 1/4 cup chopped cilantro
• 1/4 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add crumbled tofu, ground cumin, garlic powder, and salt. Cook for 5 minutes, stirring occasionally, until tofu is lightly browned.
2. Add tortilla chips to the skillet, gently tossing to mix with the tofu. Pour in red salsa and vegetable broth, stirring carefully to coat the chips without breaking them.
3. Simmer for 3-5 minutes, until the chips have softened but still retain some crunch. Remove from heat.
4. Garnish with chopped cilantro, crumbled queso fresco, and avocado slices before serving.

The magic of this dish lies in the contrast between the crispy chips and the soft, flavorful tofu, making every bite a delightful texture play.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with jalapeños before serving.

Mexican Tofu and Quinoa Stuffed Tomatoes

These Mexican Tofu and Quinoa Stuffed Tomatoes are a vibrant, protein-packed twist on a classic, perfect for a light yet satisfying meal.

Ingredients

• 4 large tomatoes
• 1 cup cooked quinoa
• 1 cup crumbled firm tofu
• 1/2 cup black beans, rinsed and drained
• 1/4 cup corn kernels
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 cup chopped cilantro
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell. Reserve the pulp for another use.
2. In a skillet over medium heat, warm the olive oil. Add the red onion, cumin, chili powder, and salt. Cook for 2 minutes until fragrant.
3. Add the crumbled tofu, black beans, and corn to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
4. Remove from heat and stir in the cooked quinoa and chopped cilantro.
5. Spoon the quinoa mixture into the tomato shells. Top each with shredded Monterey Jack cheese.
6. Bake for 15-20 minutes until the cheese is melted and bubbly.

The combination of fluffy quinoa, creamy tofu, and melted cheese inside a juicy tomato creates a delightful contrast of textures and flavors.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onions.

Tofu Gorditas with Pico de Gallo

These Tofu Gorditas with Pico de Gallo are a delightful twist on the classic, offering a hearty and flavorful meal that’s perfect for any day of the week.

Ingredients

• 1 cup masa harina
• 1/2 cup warm water
• 1/4 tsp salt
• 1 tbsp vegetable oil
• 1 cup firm tofu, crumbled
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup diced tomato
• 1/4 cup diced onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a bowl, mix masa harina, warm water, and 1/4 tsp salt to form a dough. Divide into 4 balls and flatten into thick tortillas.
2. Heat vegetable oil in a skillet over medium heat. Cook each gordita for 3 minutes per side until golden. Set aside.
3. In the same skillet, cook crumbled tofu with cumin and chili powder for 5 minutes until slightly crispy.
4. Combine diced tomato, onion, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the pico de gallo.
5. Slice each gordita halfway open and stuff with tofu and pico de gallo.

The crispy texture of the gorditas paired with the fresh pico de gallo creates a satisfying contrast that’s hard to resist.

Tip: For an extra kick, add a diced jalapeño to the pico de gallo.

Mexican Tofu and Lentil Stew

Warm up your kitchen with this hearty Mexican Tofu and Lentil Stew, a perfect blend of spices and textures that’ll satisfy any craving for comfort food.

Ingredients

• 1 cup dried green lentils
• 1 block (14 oz) firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils under cold water and set aside.
2. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
3. Stir in the cubed tofu, lentils, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
5. Adjust seasoning if necessary and serve hot, garnished with fresh cilantro.

The smoky paprika and cumin give this stew a deep, complex flavor, while the tofu adds a satisfying chewiness that makes it stand out from traditional lentil dishes.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Conclusion

We hope these 18 Spicy Mexican Tofu Recipes inspire your next kitchen adventure! Whether you’re craving something smoky, sweet, or fiery, there’s a dish here for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest board for easy access. Happy cooking!