Tacos With Spicy Tofu, Tomatoes and Chard Recipe (2024)

Made these and enjoyed them. Next time I will add extra tomatoes for more sauce. I also think they could use a little crunch. Maybe some cabbage, tortilla chips, or pepitas. I tried pepitas but didn't roast them long enough. A little lime juice could have been nice too. Took about 45 minutes to cook.

This is a simple, filling, and delicious taco filling that is overcomplicated by fiddly details. A few small changes move it into the "fast weeknight dinners" category: use a large can of peeled whole tomatoes instead of broiling and skinning them yourself, use ground cumin, and skip blanching the chard -- it cooks fine when you mix it with the other ingredients. It came out on the juicy side for a taco filling but maybe that's because I didn't blanch and dry the chard.

Yummy but I'm not sure I'd classify it as a vegan picadillo.
That said, the flavors are delicious. The cumin, garlic, onions and broiled tomato make a nice base for the tofu and chard. Next time I will try it with double the tomatoes to make a thicker base. It was easier to make then it seems. Broiling the tomatoes was fast and easy and blanching the chard was as well. I made the whole thing start to finish in an hour. I will definitely make it again.

This is a good recipe. I've made it with tofu, but I prefer to sauté a package of mushrooms instead. I can do that while the water is coming to a boil and the tomatoes are broiling. I think it adds a touch more flavor. I also like to top the tacos with a little lime juice and more fresh cilantro.

Really delicious, but I next time I’d speed things up with canned fire-roasted tomatoes, ground cumin, and skipping the chard blanch, like another reviewer. I wanted another flavor profile - maybe pickled onion or radishes, or sour cream, green cabbage...something creamy or sharp or crunchy.

Made per recipe other than substituting large can of crushed fire roasted tomatoes for the first step. Added small amount of leftover vegetarian chorizo in step 4 (used hot hatch chile powder in step 3, not mild). Left tofu chunky rather than mashed, and squeezed half a lime over the finished mixture at the end. Served with whole wheat tortillas with small amount of spicy chipotle sauce over the top and sour cream. We loved, will do again.

Made a half recipe with the one tomato I had plus a bit of tomato paste and a little more chile powder. Added avocado to the tacos along with pepitas as I folded them into tortillas. Wonderful!

This was good! Instead of roasting the tomatoes, I cooked down and then smashed 1 can Rotel Fire-Roasted tomatoes and 1 can petite diced, and threw in about 3/4 cup TJs roasted corn just before the greens (packaged spinach and baby greens, chopped as directed). Extra-firm tofu worked fine. Skipped the serrano due to Rotel. Served tacos with chopped cabbage, quick-pickled onions, cotija, avocado, and lime, with roasted sweet potatoes w/smoked paprika on the side. Everyone was happy!

Felt like this had little flavor, even after bumping up the spices and adding in caramelized tomato paste. Was fine, will eat the leftovers, probably won't make again.

I followed another reviewer’s advice and used a can of fire roasted tomatoes and skipped blanching the chard, and it was an easy and delicious meal. 5/5 for flavor. I topped mine with lime and cilantro, but am curious about a cabbage slaw to give it a little crunch. I’d also be interested in swapping the tofu for tempeh, to break through the mushy texture.

I was pleasantly surprised by how good this turned out! I found this recipe while searching for something to make with tofu and kale. I used a large can of fire roasted tomatoes and increased the amount of spices. I stacked flat, crunchy corn tortillas with a layer black beans, the tofu/kale/tomato mixture, plain yogurt, cilantro, and lime juice. Delicious!

I really liked this recipe, will make it again for sure! Next time, as others said, I will add one or two tomatoes.

This was darn tasty. I loved how the tomatoes turned out! Like others, I added black beans and corn and skipped the chard. Otherwise, I stuck to the recipe and served it with sauteéd cabbage and tortilla chips. Yet another great way to use tofu!

I love Margaret Rose Shulman's work but am puzzled by the comment that she doesn't normally advocate using tofu "in anything other than Asian dishes." Tofu can star in a range of fare from lasagna to breakfast scramble to chocolate pie. Margaret, unleash your imagination.

Used an extra tomato. Definitely toast the seeds and grind them- it really makes a difference in the flavor. And take the tiny extra bit of time and prepare the Swiss chard as directed. You don’t want the mix to be too watery, and it will be if you don’t squeeze the liquid out. I’d also press the tofu or use extra firm next time. Served with shredded cabbage, pickled onions, and date-chipotle hot sauce. Added the perfect textural contrast.

A bit boring and way too much

Dried chipotle flakes or liquid smoke can make regular canned tomatoes stand in for roasted tomatoes. Definitely pump up the spice levels for flavor- recipe falls flat flavor-wise if you follow as directed. With changes, this has become one of my family’s favorite dinners.

Followed this recipe precisely and was pretty underwhelmed with the final product. Too soupy, even after letting everything thicken and reduce, and just not a pleasant mouthfeel all around. Too mushy and same-same. Total dud, IMHO.

Man, this was tasty. That said, took my cue from other reviewers & doubled the tomatoes, skipped blanching the chard and doubled the garlic & spices. Also added in some "smoky" black beans I had left over in the fridge & topped the mixture with sour cream mixed with chipotle in adobo, chunks of avocado, radishes, and some lime juice. Oh, & more cilantro. YUM!

Great stuff for when the vegan is in the house. Relied on others' recommendations to use more tomatoes and the canned, crushed variety (28 oz). Saved tons of time. Of course, more tomatoes meant having to up the spices. Mashed roughly half the tofu (cut in small cubes) with a large fork. Didn't blanch the greenery: Cooked easily enough and also left a bit of crunch. Next time I might add some black beans? Overall, this was a really good variation on tacos.

I had all the ingredients, including a block of thawed out firm tofu (tip: freezing transforms tofu into a spongey, crumbly texture perfect for "meat substitute" recipes). Followed the recipe exactly as written and felt it lacked both spice and crunch after the tofu mix was finished. Added a bit of chipotle in adobo sauce, a can of cumin & chile black beans, chopped cilantro stems, and fresh corn kernels from one ear of corn, and heated gently. Much improved! Made 12+ tacos. Served w/lime wedges