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    Home ยป Recipes ยป Main Dish ยป Vegetarian Main Dish

    Tofu Taco Casserole

    Published: Oct 3, 2016 ยท Updated: Feb 1, 2019 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Using tofu in this tasty taco casserole keeps your budget in check while adding fiber and plant based protein

    Tofu Taco Casserole from Living Well Kitchen

    Buying in bulk can be a great way to save money on your food budget. Can be. Not always.

    For example: buying a 10-pound bag of carrots for one person.

    Unless I want to be orange, I don't think it's physically possible to eat 10 pounds of carrots before they go bad. (I don't own a juicer or I'd totally juice them. RIP 7 pounds of carrots).

    Tofu Taco Casserole from Living Well Kitchen

    It's so easy to get sucked into the trap of buying in bulk to save money. Kind of like the time I bought a box of 4 packages of tofu.

    For a girl that loves bacon as much as I do, one might be surprised that I actually bought a box of tofu, but I really do like tofu if it's prepared the right way.

    However, it's not the first protein I jump to eating. I don't wake up and think "I can't wait to make something with tofu today!"

    So I'm not exactly positive what persuaded me to buy a box of it; it was probably because the expiration date was 6 weeks in advance. Or maybe it was the lady at Costco that was passing out samples. Or maybe it was because I went to Costco hungry. (Biggest mistake EVER! Never go to Costco hungry unless you have more than one refrigerator and an extra closet for food storage).

    [clickToTweet tweet="Need a casserole for #MeatlessMonday or Taco Tuesday? This #vegetarian #casserole works for both!" quote="Need a casserole for #MeatlessMonday or Taco Tuesday? This #vegetarian #casserole works for both!"]

    Tofu Taco Casserole from Living Well Kitchen

    Anywho, the expiration date is this week, so I've been making tofu like cray (and actually coming up with some pretty tasty meals like this casserole).

    With October 4th being Taco Day and all "hello, ultimate #TacoTuesday!" I figured I'd make some type of taco meal with tofu. I wasn't feeling a basic taco, and I had some corn tortillas on the cusp of going bad. So I made a casserole with tofu and tortillas.

    And it's an amazing casserole that is a glorious, veggie-filled meal for the cooler days to come. It also makes you realize that tofu is an awesome protein to buy in bulk to try (or not forget about if you've tried it before).

    Tofu Taco Casserole from Living Well Kitchen

    Thank you, Tofu Taco Casserole, for renewing my faith in tofu and making me happy that I bought it in bulk.

    Those people that say tofu is gross can shove it, or I have a better idea: they can shove this taco casserole in their mouth and realize what they're saying is completely untrue.

    P.S. If you're really into food holidays, October 4th is also Vodka Day. Tacos & vodka? That can totally work! Mojitos + Tacos = a really good day.

    Tofu Taco Casserole from Living Well Kitchen

    Tofu Taco Casserole

    Using tofu in this tasty taco casserole keeps your budget in check while adding fiber and plant based protein
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4
    Author: Meme

    Ingredients

    • 1 teaspoon olive oil
    • 1 medium onion diced (1 ยผ cups)
    • 1 medium bell pepper diced (1 ยผ cups)
    • 14 ounces extra firm tofu or firm, crumbled
    • 4 teaspoon chili powder
    • 1 teaspoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • ยฝ teaspoon dried oregano
    • ยฝ teaspoon sugar
    • ยผ teaspoon salt
    • ยผ teaspoon coriander optional
    • โ…› teaspoon cayenne pepper optional
    • 15 ounce no salt added diced tomatoes undrained
    • 4 ounce can chopped green chiles undrained
    • 6 small corn tortillas sliced in half
    • 1 ยผ cup shredded cheese 5 ounces
    • 2 tablespoon chopped fresh cilantro for serving
    US Customary - Metric

    Instructions

    • Preheat the oven to 350*F.
    • Add the olive oil to a large skillet, and sauté the onions and bell peppers for 5 minutes until soft.
    • Stir in the tofu, making sure it is crumbled and resembles ground beef, about 3 minutes.
    • Stir in chili powder, paprika, cumin, garlic powder, oregano, sugar, salt, coriander and cayenne pepper if using. Make sure to stir well until the veggies and tofu are completely coated with seasoning.
    • Pour in tomatoes and their juices plus the green chiles. Stir well. Simmer for 10 to 15 minutes until most of the liquid has absorbed.
    • Place 4 tortilla halves on the bottom of an 8 inch square baking dish. (Tip: Place the straight edges of the sliced tortilla along the edges of the casserole dish, so the round parts of the tortillas slightly overlap)
    • Cover with half of the taco mixture (about 2 ยฝ cups). Sprinkle with ยผ cup cheese. Top with 4 more tortilla halves (2 whole tortillas).
    • Cover with remaining mixture. Sprinkle with ยผ cups cheese. Top with remaining 4 tortilla halves and cover the tortillas with the remaining ยพ cup cheese.
    • Bake in the preheated oven for 25-30 minutes until cheese is bubbly. Remove from oven and let sit for 5 minutes before serving. Sprinkle with cilantro if desired. Enjoy!

    Notes

    *This is a vegetarian dish but can easily be made vegan by using dairy-free cheese. *You can skip the bottom tortilla layer if desired. *Omit the cayenne pepper if you don't like slightly spicy dishes.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Tofu Taco Casserole
    Serving Size
     
    0.25 casserole
    Amount per Serving
    Calories
    315
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    27
    mg
    9
    %
    Sodium
     
    616
    mg
    27
    %
    Potassium
     
    670
    mg
    19
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    19
    g
    38
    %
    Vitamin A
     
    2450
    IU
    49
    %
    Vitamin C
     
    59.8
    mg
    72
    %
    Calcium
     
    302
    mg
    30
    %
    Iron
     
    4.4
    mg
    24
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    What to use in this recipe:


    Meme

    Doesn't this recipe look good?! You should probably pin it for later:

    Using tofu in this tasty taco casserole keeps your budget in check while adding fiber and plant based protein. This Tofu Taco Casserole recipe is a healthy casserole great for a meatless dinner and leftovers are delicious, too! Gluten free and can be vegan by using dairy free cheese

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    Welcome!

    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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