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Tofu Tacos with Refried Beans and Avocados
with pico de gallo / zucchini spears

Active: 30 min Total: 50 min
These fresh tacos are loaded with vegetarian proteins and topped with fresh pico de gallo. We didn't want you to miss out on the flavorful citrus marinade or grilling option in the original "carne asada" version of this meal, so the tofu here gets the same treatment.
Smarts: If planning to grill the tofu, be sure to slice it thick enough that it will easily fit on the grates of your grill without falling through (or use a grill basket).


Pico de Gallo:
  • Onions, medium and white - 1/2 , chopped
  • Jalapenos - 1 , chopped
  • Tomatoes, roma - 6 , chopped
  • Cilantro leaves - 2 Tbsp , chopped
  • Oil, cooking - 1 tsp
Tofu Tacos with Refried Beans and Avocados:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm thick strips (vacuum-packed preferable)
  • Garlic - 4 cloves , chopped
  • Cilantro leaves - 1/4 cup , chopped
  • Oil, olive - 1/4 cup
  • Limes - 1/2 , juice of
  • Oranges - 1 , juice of
  • Limes - 1/2 , wedges
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Beans, refried (14 oz / 397 g) - 1 can
  • Tortillas, taco-sized corn or flour - 8
Zucchini Spears:
  • Zucchini - 1 lb , sliced into spears
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Paprika, regular or smoked - 1/2 tsp


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips. (If you’re going to cook these on the grill, make sure the strips are thick and long enough to easily fit over the grill grates.) (Can be done 1 day ahead)
  2. Garlic / Onions / Jalapenos - Prep as directed. Store garlic in one container. Combine onions and jalapenos in another container. (Can be done up to 5 days ahead)
  3. Tomatoes / Cilantro (for pico and tacos) / Zucchini - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Marinate tofu - Whisk together garlic, cilantro (portion for tacos), olive oil, lime juice, and orange juice. Add tofu strips and turn to coat in marinade. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Limes / Avocados - Prep as directed.

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  1. If cooking on a grill: Heat grill to 500F / 260C degrees, leaving one part over direct heat and one part over indirect heat. Clean grates and brush with cooking oil (portion for tacos).
  2. Combine onions, jalapenos, tomatoes, cilantro (portion for pico), and cooking oil (portion for pico). Season with some salt.
  3. Brush zucchini spears with cooking oil (portion for zucchini). Sprinkle with cumin and paprika. Season with some salt and pepper.
  4. Remove tofu from marinade (discard marinade). Season with some salt and pepper.
  5. {Grill}: Place tofu and zucchini over direct heat. Sear on all sides and then move to indirect heat. Continue cooking with the lid closed until tofu is golden brown and zucchini is tender, removing each item from the grill as soon as it is done cooking.
  6. If cooking on the stovetop: Heat a large nonstick pan or grill pan over medium-high heat. Sear zucchini on all sides, turning with tongs as it cooks, until tender, 8 to 10 minutes. Set zucchini aside and return pan to heat.
  7. {Stovetop}: To heated skillet, add cooking oil (portion for tacos). Add tofu and cook on all sides until golden brown, 6 to 7 minutes total.
  8. Transfer refried beans to a microwave-safe bowl and heat until warmed through.
  9. Heat tortillas according to package directions.
  10. Assemble tacos by filling tortillas with refried beans, tofu strips, pico de gallo, and avocado. Squeeze lime wedges over top. Enjoy with zucchini.



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