Tacos With Spicy Tofu, Tomatoes and Chard
- Total Time
- About 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 tacos, 4 servings
- 1pound tomatoes
- ½pound Swiss chard, stemmed, leaves washed in 2 changes of water
- Salt to taste
- 1tablespoon grapeseed oil
- 1small or ½ medium red onion, chopped (about 1 cup)
- 2large garlic cloves, minced
- 1teaspoon lightly toasted cumin seeds, ground
- 1teaspoon mild chili powder
- 1 to 2serrano or jalapeño chiles (to taste), seeded if desired and minced
- 114-ounce box firm tofu, drained and cut into medium-size cubes
- ¼cup chopped cilantro (more to taste)
- 8warm corn tortillas
- Salsa fresca (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
333 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 36 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 23 grams protein; 862 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
- Step 2
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in ¼-inch wide strips and set aside.
- Step 3
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
- Step 4
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
- Step 5
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
- Advance preparation: The cooked tofu keeps well for a couple of days.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Emily
Made these and enjoyed them. Next time I will add extra tomatoes for more sauce. I also think they could use a little crunch. Maybe some cabbage, tortilla chips, or pepitas. I tried pepitas but didn't roast them long enough. A little lime juice could have been nice too. Took about 45 minutes to cook.
Nadia
This is a simple, filling, and delicious taco filling that is overcomplicated by fiddly details. A few small changes move it into the "fast weeknight dinners" category: use a large can of peeled whole tomatoes instead of broiling and skinning them yourself, use ground cumin, and skip blanching the chard -- it cooks fine when you mix it with the other ingredients. It came out on the juicy side for a taco filling but maybe that's because I didn't blanch and dry the chard.
Denise
Yummy but I'm not sure I'd classify it as a vegan picadillo.
That said, the flavors are delicious. The cumin, garlic, onions and broiled tomato make a nice base for the tofu and chard. Next time I will try it with double the tomatoes to make a thicker base. It was easier to make then it seems. Broiling the tomatoes was fast and easy and blanching the chard was as well. I made the whole thing start to finish in an hour. I will definitely make it again.
Sean Morrison
This is a good recipe. I've made it with tofu, but I prefer to sauté a package of mushrooms instead. I can do that while the water is coming to a boil and the tomatoes are broiling. I think it adds a touch more flavor. I also like to top the tacos with a little lime juice and more fresh cilantro.
Kate A
Really delicious, but I next time I’d speed things up with canned fire-roasted tomatoes, ground cumin, and skipping the chard blanch, like another reviewer. I wanted another flavor profile - maybe pickled onion or radishes, or sour cream, green cabbage...something creamy or sharp or crunchy.
ljeanne
Made per recipe other than substituting large can of crushed fire roasted tomatoes for the first step. Added small amount of leftover vegetarian chorizo in step 4 (used hot hatch chile powder in step 3, not mild). Left tofu chunky rather than mashed, and squeezed half a lime over the finished mixture at the end. Served with whole wheat tortillas with small amount of spicy chipotle sauce over the top and sour cream. We loved, will do again.
Patti
Made as a ragu for polenta. Lots of chard and tomatoes and even a jalapeño from the garden. Just diced and sautéed the tomatoes and steamed the chard on top of the bubbling sauce instead of blanching ahead. No other changes - very tasty and a nice alternative from the more obvious Italian-ish options. Would likely go nicely with other vegetarian proteins such as tempeh or TVP.
Deborah VC
Delicious. Used full pkg of TJs extra-firm tofu, crumbled, about 2 oz TJ soy chorizo, and 1 can of TJ fire-roasted tomatoes. Sauteed chard stems with the onion and added the ribboned leaves as described. Upped all spices. Served with plain greek yogurt, pickled jalapeño slices, sliced avocado, salsa, TJ vegan Buffalo-style dip and both flour and corn tortillas. Very filling and very good.
KMA
Made a half recipe with the one tomato I had plus a bit of tomato paste and a little more chile powder. Added avocado to the tacos along with pepitas as I folded them into tortillas. Wonderful!
LeslieJ
This was good! Instead of roasting the tomatoes, I cooked down and then smashed 1 can Rotel Fire-Roasted tomatoes and 1 can petite diced, and threw in about 3/4 cup TJs roasted corn just before the greens (packaged spinach and baby greens, chopped as directed). Extra-firm tofu worked fine. Skipped the serrano due to Rotel. Served tacos with chopped cabbage, quick-pickled onions, cotija, avocado, and lime, with roasted sweet potatoes w/smoked paprika on the side. Everyone was happy!
caswat2016
Felt like this had little flavor, even after bumping up the spices and adding in caramelized tomato paste. Was fine, will eat the leftovers, probably won't make again.
Kristina
I followed another reviewer’s advice and used a can of fire roasted tomatoes and skipped blanching the chard, and it was an easy and delicious meal. 5/5 for flavor. I topped mine with lime and cilantro, but am curious about a cabbage slaw to give it a little crunch. I’d also be interested in swapping the tofu for tempeh, to break through the mushy texture.
Diana M
I was pleasantly surprised by how good this turned out! I found this recipe while searching for something to make with tofu and kale. I used a large can of fire roasted tomatoes and increased the amount of spices. I stacked flat, crunchy corn tortillas with a layer black beans, the tofu/kale/tomato mixture, plain yogurt, cilantro, and lime juice. Delicious!
Isabelle
I really liked this recipe, will make it again for sure! Next time, as others said, I will add one or two tomatoes.
Kim
This was darn tasty. I loved how the tomatoes turned out! Like others, I added black beans and corn and skipped the chard. Otherwise, I stuck to the recipe and served it with sauteéd cabbage and tortilla chips. Yet another great way to use tofu!
Condiment queen
I love Margaret Rose Shulman's work but am puzzled by the comment that she doesn't normally advocate using tofu "in anything other than Asian dishes." Tofu can star in a range of fare from lasagna to breakfast scramble to chocolate pie. Margaret, unleash your imagination.
Condiment queen
Sorry, I meant MARTHA.
mrschill
Used an extra tomato. Definitely toast the seeds and grind them- it really makes a difference in the flavor. And take the tiny extra bit of time and prepare the Swiss chard as directed. You don’t want the mix to be too watery, and it will be if you don’t squeeze the liquid out. I’d also press the tofu or use extra firm next time. Served with shredded cabbage, pickled onions, and date-chipotle hot sauce. Added the perfect textural contrast.
Eric W
A bit boring and way too much
mikelmotorbykel
Dried chipotle flakes or liquid smoke can make regular canned tomatoes stand in for roasted tomatoes. Definitely pump up the spice levels for flavor- recipe falls flat flavor-wise if you follow as directed. With changes, this has become one of my family’s favorite dinners.
Ben
Followed this recipe precisely and was pretty underwhelmed with the final product. Too soupy, even after letting everything thicken and reduce, and just not a pleasant mouthfeel all around. Too mushy and same-same. Total dud, IMHO.
Geteb
Man, this was tasty. That said, took my cue from other reviewers & doubled the tomatoes, skipped blanching the chard and doubled the garlic & spices. Also added in some "smoky" black beans I had left over in the fridge & topped the mixture with sour cream mixed with chipotle in adobo, chunks of avocado, radishes, and some lime juice. Oh, & more cilantro. YUM!
Private notes are only visible to you.
Advertisement
