Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Tofu Taco Bake

Tofu Taco Bake

Prep time:

Cook time:

Serves: 6

“Air-frying grated tofu gives it a unique texture that’s reminiscent of minced meat,” says recipe developer Zena Kamgaing, who created this vegan Tofu Taco Bake. “This comforting dish harnesses that quality to make a chipotle-spiked, tomatoey tofu sauce, which is layered between corn tortillas and cheese, then baked to golden perfection.” Serve it with a chunky avocado salsa, cooling yoghurt and salad for the perfect midweek family meal. Looking for more vegan recipes? Look no further.
Share recipe


  • 300g extra-firm tofu, patted dry and grated
  • 2 tbsp extra-virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 2 garlic cloves, finely chopped or grated
  • 1 (400g) tin chopped tomatoes
  • 1 tbsp chipotle paste
  • 9 soft taco wraps
  • 120g vegan cheddar, grated
  • 1 avocado, cut into small chunks
  • 2 large vine tomatoes, deseeded and chopped into small pieces
  • ½ small red onion, finely chopped
  • 10g coriander, leaves and stalks finely chopped
  • 1 lime, juiced, plus extra to taste
  • 6 tbsp plain vegan yoghurt (optional)
  • 240g mixed salad, to serve (optional)


Step 1

Put the grated tofu in a bowl with 1 tbsp oil, the cumin seeds and smoked paprika; season well and toss to coat. Air fry at 180°C for 12-15 mins, or until golden. (Alternatively, fry in a large pan over a medium-high heat.) Remove to a plate and set aside.

Step 2

Preheat the oven to 180°C/fan 160°C/gas 4. Meanwhile, heat the remaining 1 tbsp oil in a medium saucepan. Add the onion and red pepper and fry over a medium-high heat for 5 mins or until softened. Add the garlic and cook for 1 min more.

Step 3

Tip in the tinned tomatoes, 200ml water and the chipotle paste; season. Cook, uncovered for 10-15 mins, or until the sauce has thickened. Stir in the tofu and set aside.

Step 4

Line a rectangular baking dish (approx. 27cm x 20cm) with 3 taco wraps, overlapping as needed. Top with a third of the sauce, followed by a third of the cheese. Repeat the layers twice more, so that everything is used up, finishing with a final layer of cheese. Cover with foil and bake for 20 mins, then remove the foil and cook for a further 10 mins or until bubbling and golden.

Step 5

Meanwhile, make an avocado salsa by combining the avocado, tomatoes, red onion, coriander and lime juice in a bowl with a little seasoning.

Step 6

Serve the tofu bake with the avocado salsa, plus a dollop of vegan yoghurt and a mixed salad, if you like.

Shop the ingredients

You might like