Tofu Taco Tuesday

It’s Taco Tuesday so you know tacos are what’s cooking in my kitchen! It was a no brainer to make a tofu scramble taco with my leftover sautéed peppers, onions, and mushrooms from the meal I had two nights before.

Sautéed peppers and onions are almost better when they sit for a while in their delicious oils. They absorb the flavors and get even sweeter! This sweetness paired beautifully with the spicy vegan mexican chipotle sausage and tomato cayenne “cheese.”

I have begun to love the fluffy texture of scrambled tofu and have so enjoyed allowing it to be a part of my mexican dishes. This recipe has a little bit of everything because it is another one of my leftovers fixer upper projects. I basically used anything I had in my fridge and threw it into a skillet and called it a taco!


  • about 1 cup of leftover sautéed peppers, onions, and mushrooms
    • if making these from scratch this was about:
      • 1 bell pepper, sliced thinly
      • 1/2 of an onion, sliced thinly
      • 4 baby bella mushrooms, sliced thinly
  • about 7.5 oz of firm tofu or half of a 15 oz package
  • 1 mexican chipotle sausage link by Field Roast
  • 1/2 cup of fresh spinach leaves
  • 1/2 cup of any beans of your choosing (I used red kidney because I had accidentally opened that can the night before haha)
  • 1-2 slices of Tomato Cayenne Chao cheese by Field Roast, sliced into small pieces
  • tortillas of your choosing for serving


If you are preparing the sautéed peppers, onions, and mushrooms specifically for this recipe and you do not have them left over; place them all in a skillet on medium/high heat with about 1 tablespoon of extra virgin olive oil. Let them cook down together for about 3-5 minutes or until browned on the edges. (If you have them leftover from another meal you can skip this step and just throw your cooked peppers, onions, and mushrooms into a skillet on medium/high heat to warm up.)

Then, when peppers, onions, and mushrooms are warmed or cooked you will add in your firm tofu. Break the tofu apart with your hands and allow it to crumble down right into the hot skillet. Then with the same technique, crumble your mexican chipotle sausage into the skillet. (Fair warning the mexican chipotle sausage has a bright red oil that will get all over your hands but comes off immediately when washed!)

Saute your veggies with your crumbled tofu and sausage. The oils from the sausage and from the veggies with give the tofu a bright golden color. When the tofu and sausage have cooked for about 2 minutes you can throw in your fresh spinach leaves and beans and let them wilt down into the mixture. The spinach should only take about a minute to wilt down. While the spinach is cooking down, you can add in your sliced Chao cheese. The heat from the skillet will help melt the cheese into the dish.

Once the cheese has begun to melt and the spinach has cooked down, you can remove the skillet from the heat. Then, serve in the skillet alongside some tortillas of your choosing and enjoy!

2 Comments Add yours

  1. Kristin says:

    yum! looks really good


    1. Thank you so much. It was so yummy!


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