Lunch / Dinner

Spicy Tofu Filling (great for tacos or on a bun!)

So awhile ago I made ‘Tofu Sloppy Jo’s.’ I wanted to re-create the recipe by making them more spicy & serving the filling in yellow corn tortillas for some yummy tacos.

They turned out great!


I love this recipe because it is…

  • quick & easy to make
  • nutrious
  • filling
  • delicious
  • versatile

Spicy Tofu Filling (great for tacos or on a bun!)

  • Servings: 2-3
  • Difficulty: easy
  • Print




  • 1/2 block firm tofu
  • 1/2 c fresh chopped bell pepper or 1/4 c canned & diced green chiles
  • 1 tsp apple cider vinegar
  • 2 T liquid aminos
  • 2 T organic ketchup
  • 1 T dijon
  • 1/2 tsp cayenne (adjust to your desired spice level)
  • 1/4 tsp turmeric
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder


  1. Heat a non-stick skillet on medium temperature & add in your tofu.
  2. Chop your tofu with a spatula into tiny pieces.
  3. Add the rest of your ingredients to the skillet/pan & stir.
  4. Cover your skillet & allow to cook on medium to low heat for about 10 minutes, stirring occasionally.
  5. Serve warm in yellow corn tortillas or on a whole-grain sprouted bun with desired toppings. Enjoy!


If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

What will you make with this filling?!

Lunch / Dinner

Spicy Tofu Tacos

Hi Guys!

Does anyone else have herbs growing this summer? I live in an apartment so on our balcony we have fresh herbs growing in railing planters. The ones I use the most are  dill, basil, mint, and of course cilantro. I think tacos are always best topped with some fresh cilantro.

I love vegan meat alternatives. Smokey maple bacon tempeh, Italian seitan, peanut butter tofu… yum.

For dinner last night I decided to make some tacos and had tofu on hand, so that’s what I went with and it turned out great! Of course I tried to make veggies the main ingredient đŸ™‚

Spicy Tofu Tacos

  • Servings: 2
  • Difficulty: easy
  • Print



  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1 carrot, thinly sliced
  • Small handful snap peas, broken in half
  • 1/4 medium red onion, diced
  • 1/2 T chili powder
  • 1/2 T paprika
  • Pinch of Himalayan salt
  • 3 Roma tomatoes
  • 1/3 black firm tofu, drained & rinsed
  • Juice of one lime


  •  4 low carb, high protein & fiber tortilla – fajitas
  • 1/2 ripe avocado
  • Fresh cilantro
  • Red pepper flakes
  • Nutritional yeast


  1. Heat a little olive or avocado oil in a saute pan over medium heat. Add the peppers, carrots, snap peas and red onion. Saute for 5 minutes.
  2. While that is cooking add the tomatoes to a blender. Blend into a tomato sauce, leaving it a bit chunky.
  3. Add the chili powder, paprika and Himalayan salt to the pan. Saute for another minute.
  4. Stir in the tomato sauce and crumble in the tofu. Cover and simmer until the liquid reduces and is mostly adsorbed (about 13 minutes), stirring occasionally.
  5. Squeeze in the lime juice and stir.

To Serve:

  1. Heat tortillas in a pan on each side, on medium heat, for about 10 – 15 seconds.
  2. Scoop a bit of the filling into each warm tortilla.
  3. Sprinkle with a few red pepper flakes and some nooch / nutritional yeast. Top with a bit of thinly sliced avocado and fresh cilantro.
  4. Serve Immediately. Enjoy!

Try it out, adjust it, let me know what you think or how you made it your own!