Tofu Tacos

Number of Servings


Preparation Time


Cooking Time


The Recipe

A quick and easy vegetarian favourite, these “Tex-Mex” style Tofu Tacos from Farm Shop Head Chef Ben Jupp, creates a brilliant mid-week supper. All ingredients available to buy from Cowdray Farm Shop.

How did you find this recipe? Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here.


  • 225g smoked tofu, diced into 1cm pieces
  • 1 red pepper, sliced and deseeded
  • 1 green pepper, sliced and deseeed
  • 1 red onion, sliced
  • 1 pack hard taco shells
  • t tbsp roasted serrano green chillies
  • 20g coriander, chopped
  • 3 tbsp olive oil
  • 1 ripe avocado
  • 1 lime
  • 1 pack Gran Luchito Mexican Tinga Taco Simmer Sauce
  • 2 tbsp of Ben's Spice Blend (see below)
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1 tbsp garlic powder
  • 1 tbsp ground cumin
  • 2 tsp smoked sweet paprika
  • 1/4 tsp chilli powder


  1. Firstly, marinate the tofu with half of the chopped coriander, 1 tbsp olive, 1 tsp of the spice blend and a squeeze of lime.
  2. In a hot pan with a drizzle of olive oil, add the peppers and onion and fry for 3 to 4 minutes. Mix in the remaining tsp of spice blend and turn down the heat, allowing the spices to cook off.
  3. Preheat the oven to 180﮿C.
  4. Add the tofu mix to the peppers and onion, stir in the taco simmer sauce and reduce for 3-4 minutes.

Related Product

Order with Farm Shop Online

Clear Spot Organic Tofu 280g


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