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Tofu Tacos (vegetarian)

The original Mexican cuisine was in its essence a practically vegetarian cuisine based on a wide variety of corn, beans, tomatoes, squash and many other vegetables and tubers. Today's Mexican cuisine is the result of a culinary crossbreeding of indigenous, colonial Mesoamerican, and Spanish cuisines. Its vegetarian content is still very high and can be perfectly adapted to the needs of vegan and vegetarian diets.


For the filling:

2 cups flour

1 ½ tsp baking powder

1 teaspoon oregano @mexalgmbh

2 tsp garlic powder

1 tbsp paprika (paprika)

Salt and black pepper to taste

1 tablespoon mustard

2 eggs

400 ml beer (of your choice)

400g firm Tofu



For the dressings:


Pico de Gallo (Salsa):

200g tomatoes

¼ medium red onion

20g chopped fresh cilantro

1 lime

Salt and pepper to taste

1 tablespoon olive oil


Pickled onions:

4 red onions

½ cup apple cider vinegar

1 lemon

8 chili peppers

1 teaspoon oregano

Salt to taste

3 bay leaves


Chipotle mayonnaise:

½ cup mayonnaise

½ can of chipotles @mexalgmbh

½ lime


Avocado cream:

500g avocado pulp @mexalgmbh

2 lemons

Salt and pepper to taste



20 white corn tortillas @mexalgmbh



Squeeze the tofu by wrapping it with kitchen paper and pressing it between two plates with a weight on top (e.g. a can).

 Cut all the vegetables for the pico de gallo and season with lemon, oil, salt and pepper. Finally, mix in a bowl and set aside.

 Cut the red onions in julienne strips. Put them in a bowl of boiling water for 2 minutes, strain and rinse with cold water. Now place them in a jar and add the vinegar, lemon and spices. Finally, add cold water until the onions are completely covered. And let them rest.

 Now prepare the chipotle mayonnaise by mixing the mayonnaise, chipotle and lemon juice until an even consistency is reached. For the avocado cream, whisk together the avocado pulp (fruit pulp), lemon, salt and pepper.

Cut the tofu into cubes about ½ cm and season with salt, pepper, garlic powder and paprika.

 In a large bowl mix the flour, baking powder, 1 teaspoon of garlic powder, salt, pepper, mustard, eggs and beer. Use this mixture to coat the tofu cubes before frying.

Heat abundant oil in a pot and fry the tofu in several batches.

 Finally, heat the tortillas, fill them with the tofu and serve them with pico de gallo, chipotle mayonnaise, avocado cream, quartered lemons and pickled onions.



Recipe and photos @mexikosatt

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