Tofu Tacos with Pineapple Pico De Gallo

Forget Meatless Mondays. Spice up Taco Tuesday with tofu so flavourful, you’ll forget you’re eating vegetarian.

  • Baking time: 25 minutes
  • Makes: 6 tacos



1 tbsp (15 mL) peanut butter
2 tsp (10 mL) peanut oil
1 tsp (5 mL) each chili powder and hot pepper sauce
¼ tsp (1 mL) salt
12 oz (350 g) extra-firm tofu
6 stand-up style crunchy taco shells


1 cup (250 mL) diced fresh pineapple
1 cup (250 mL) diced red pepper
½ small tomato, diced
1 green onion, thinly sliced
¼ cup (60 mL) peanuts, coarsely chopped
2 tbsp (30 mL) chopped cilantro
1 to 2 tbsp (15 to 30 mL) minced jalapeno pepper
1 clove garlic, minced
to taste salt and pepper
1 handful microgreens or sprouts, optional


Preheat oven to 350⁰F (180⁰C). Line a baking sheet with parchment paper. In a small bowl, stir peanut butter with oil, chili powder, hot pepper sauce and salt. Cut tofu into 1-inch (2.5-cm) cubes. Add to peanut butter mixture and stir to coat. Spread out on baking sheet. Bake 25 minutes. Warm taco shells in the last 2 minutes.

Meanwhile, in another bowl, stir together salsa ingredients. Divide warm tofu between taco shells. Top with pineapple salsa and microgreens.


Per serving (1 taco): 200 calories 200, 11 g fat (2 g saturated fat, 0 g trans fat), 0 mg cholesterol, 210 mg sodium, 16 g carbohydrate, 3 g fibre, 5 g sugars, 9 g protein