Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Roasted Broccoli and Tofu Tacos
with quinoa

Active: 35 minTotal: 35 min

Latin spices spruce up plain tofu. Roasted with broccoli and mushroom, you get a tasty and crunchy vegetarian taco filling! The paleo option is a simple bake too, substituting chicken strips for the tofu.



  • Quinoa - 2/3 cup, uncooked
Tofu, Mushroom, Broccoli Tacos:
  • Cumin - 1 tsp
  • Coriander - 1 tsp
  • Paprika - 1/2 tsp
  • Red wine vinegar - 1 Tbsp
  • Soy sauce, low-sodium - 1/4 cup
  • Cooking oil - 1/4 cup ((Like grapeseed, canola, or avocado))
  • Broccoli - 1 lb, chopped
  • Mushrooms, brown - 3/4 lb, quartered
  • Jalapenos - 2, seeded and diced
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb, cubed ((Squeeze tofu between two paper towel lined plates to remove more moisture))
  • Tortillas - 8
  • Lime - 1, sliced into wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


  1. Quinoa - If not prepared from Monday’s dinner, combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Marinade - Mix together cumin, coriander, paprika, red wine vinegar, soy sauce, and cooking oil. (Can be done up to 3 days ahead).
  3. Broccoli / Mushrooms / Jalapenos / Tofu - Prep as directed. With the jalapenos, remove seeds for less heat, and definitely wash your hands thoroughly afterwards. (Can be done up to 3 days ahead)


  1. Preheat oven to 400F (204C) degrees.
  2. Toss broccoli, mushrooms, jalapenos, and tofu with half the marinade. Spread ingredients across two sheet pans so they have more space (putting too much on a pan will result in steaming vs. roasting). Roast in the oven for 18 to 22 minutes, until broccoli is tender but still a bit crunchy.
  3. Warm up tortillas according to packaged instructions. Toss veggies and tofu with remainder of the marinade fresh out of the oven. Salt and pepper to taste. Fill tortillas with tofu and veggies and serve with lime wedges and a side of quinoa.

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


This meal has 20 reviews

Just made it over wild rice. Used all the marinade for the first toss, oops. Delish!

By: Katharine
Posted: Sep 12, 2015
Diet: Original

Loved the flavor. Great with the Tofu.

By: Zoe
Posted: May 10, 2014
Diet: Vegetarian

OH MY GOODNESS, DELICIOUS! We made a little extra marinade for the veggies/chicken and added a pinch of shredded monterrey jack cheese and was blown away by the flavor. LOVE IT!

By: Amanda
Posted: Apr 22, 2014
Diet: Paleo

I thought I'd like all these flavors together, but it just didn't work. I'd make with a different sauce and marinade the tofu.

By: Jenise
Posted: Apr 15, 2014
Diet: Original

This was yummy and made us feel pretty healthy eating it! However, we did wish for more sauce.

By: Katie
Posted: Apr 14, 2014
Diet: Paleo

The flavor did not agree with me except for the tofu. Couldn't finish it.

By: Delilah
Posted: Apr 08, 2014
Diet: Gluten-free