Pic of Scrambled tofu tacos with kidney beans, crunchy salad and soured cream

Scrambled tofu tacos with kidney beans, crunchy salad and soured cream

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Vegetarian mains

Scrambled tofu tacos with kidney beans, crunchy salad and soured cream

Main Serves 2 35 min
Tacos seem poised to have their moment in the culinary limelight. Mexican food has been a star in the street food firmament for the last few years; the burrito boom as it has become known. There is even such a thing as the taco-cleanse diet in the States, although I fear this says more about modern media fads than it does about the detoxifying properties of the humble taco. The taco is essentially a tortilla wrap stuffed full of delicious and complementary ingredients. I think we've managed to tick that box with plenty of crunch from the salad, punch from the chilli, protein from the beans and tofu, and a cooling tang from the soured cream.



  • 1 red pepper
  • light olive oil
  • 1 lemon
  • 2 tsp brown sugar
  • 1 red chilli
  • 4 spring onions
  • ½ cucumber (or 1 mini cucumber)
  • 1 large or 2 small heads Little Gem lettuce
  • 30g coriander
  • 2 garlic cloves
  • 1 tin kidney beans
  • 2 tomatoes
  • 200g tofu
  • pot soured cream
  • pack tortillas
  • salt and pepper

taco spice mix:

  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp sweet smoked paprika
  • ¼ tsp cinnamon
Image of Scrambled tofu tacos with kidney beans, crunchy salad and soured cream


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Cut the pepper in half, remove the seeds and slice into thin strips. Heat 2 tablespoons of oil in the frying pan and fry the pepper gently for 10 minutes. Meanwhile, juice half the lemon and mix the juice with the brown sugar.
  • Step 2

    Deseed and finely chop the red chilli. Keep the seeds in if you're keen on a bit more heat. Trim and very finely slice 4 spring onions. Take half of the cucumber and split it in half lengthways. Remove the soft, seedy core with the tip of a teaspoon and discard.
  • Step 3

    Slice into half cm pieces at an angle. In a shallow bowl, mix the sliced onions and cucumber with the sweetened lemon juice, one third of the chopped chilli and a good pinch of salt. Leave to macerate while you continue.
  • Step 4

    Cut the Little Gem lettuce into thin wedges. Wash and dry them well. Wash the coriander, shake dry and roughly chop, stalks and all.
  • Step 5

    Turn your grill on to a med/high heat. Peel and finely chop/crush the garlic cloves. Drain the kidney beans. Coarsely chop the tomatoes. Coarsely chop the tofu.
  • Step 6

    Add the garlic, tomatoes and kidney beans to the peppers. Cook for, 3-4 mins before adding the tofu, remaining chopped chilli and taco spice mix. Season with salt and pepper. Turn up the heat and sauté everything together for 4- 5 mins.
  • Step 7

    While the tofu cooks, mix 1 tbsp of oil in with the cucumbers and onions to make a dressing. Toss with the lettuce wedges to complete the salad. Slide 4 tortillas under the grill until warm but still pliable.
  • Step 8

    Add ½ of the chopped coriander to the tofu. Check the seasoning and adjust to your taste. Pile the scrambled tofu onto the tortillas and fold them over to make a taco.
  • Step 9

    Wedge in some salad and a blob of soured cream. Scatter in the remaining coriander. Serve any remaining salad on the side.

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