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Tofu Lettuce Tacos




  • Organic Firm Tofu (150g) and Organic Tempeh (150g)

  • Cooking oil

  • 1 Spanish onion finely diced

  • 1 large clove of garlic minced

  • 1 tbs smoked paprika

  • 1 tsp cayenne pepper

  • 1 tsp cumin

  • Salt and pepper

  • 1/2 can diced tomato

  • 1 cup grated tasty or parmesan cheese

  • 1 bunch coriander chopped finely

  • 1 avocado diced

  • 1 lemon

  • Chilli flakes to your taste

  • Sour cream and jalepenos (optional)

  • 6 lettuce leaves




  • Roughly chop/mince tofu or tempeh. Remove excess water by draining and patting dry if necessary.

  • Fry off ½ onion with garlic in a few drops of oil.

  • Add spices and stir. 

  • Add tofu or tempeh and stir, occasionally scraping the bottom of the pan to prevent sticking. Season with salt.

  • Add canned tomato and simmer until liquid reduces.

  • Take off heat when it reaches desired consistency.

  • In a small bowl, place diced avocado, chilli flakes (if desired) remaining onion and coriander, sprinkle with papria and salt and pepper. Toss gently to combine.

  • To serve, put a generous spoon of tofu or tempeh mix in lettuce leaf and top with cheese and avocado mix. Add sour cream and jalapenos if desired.

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