Vegetarian Street Tacos

  • 2 cups masa harina (cooked corn flour)
  • up to 2 cups of very warm water
  • 2 tomatoes, chopped
  • 1/2 yellow onion, chopped
  • 1/2 Serrano pepper, chopped
  • 1/2 tsp salt
  • 1/2 tbsp cumin, toasted and ground
  • 1/2 lime’s worth of juice
  • 1/4 cup cilantro, chopped
  • 1 brick tofu, rinsed and pressed
  • 2 tbsp taco seasoning mix
  1. For the tortillas, mix masa with as little water as possible, until a cohesive dough forms, then rest for 1 hour in a covered bowl.
  2. Form the dough into balls, then use a cut and reused Ziplock bag to encase it as you roll it out, preventing it from sticking to the roller. Carefully pull apart the plastic and remove the tortilla.
  3. Fry on cast iron on a medium-high heat, about 30 seconds per side, depending on the size of your tortilla.
  4. For the pico de gallo, toss tomatoes, onion, Serrano pepper, salt, cumin, lime, and cilantro.
  5. For the tofu, crush the tofu in a bowl with a fork, then stir-fry with olive over medium-high heat in a skillet. Drain water as needed.
  6. After 7 minutes, add seasoning and continue cooking until desired texture is reached.
  7. Serve with additional chopped cilantro, lime juice, and optionally sour cream and guacamole. (Try a vegan not-avocado with green peas and chickpeas!) Enjoy!



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M Capetz

M Capetz

sustainable cooking and baking