Tofu Bell Pepper Tacos are a delicious fusion of fresh bell peppers, tofu, and a creamy, tangy sauce, all wrapped in warm mini flatbreads. These High-Protein Tofu Bell Pepper Tacos are a quick and flavorful meal option, perfect for lunch or dinner.
Each bite of this high-protein, flavor-packed mini taco recipe bursts with mouthwatering flavors, beautiful colors, and amazing textures.
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Table of contents
Made with ingredients like firm tofu, red bell peppers, spring onions, and mini barley flatbreads, this dish makes a hearty, filling, and delicious bite-sized meal.
Whether you enjoy tacos, tofu, love vegan and vegetarian dishes, or are a fan of bold flavors, this quick taco recipe is a healthy and fun way to enjoy veggies and tofu in a meal.
About the Tofu Bell Pepper Tacos
These Tofu Bell Pepper Tacos are easy to make, simple, and delicious. Made with small pieces of tofu, red bell pepper, and spring onion, this taco filling is loaded with protein, vibrant colors, and delicious flavors. Seasoned with mild smoked paprika, cumin, black pepper, and a hint of lemon, these tacos are both healthy and tasty.
Enjoy it as a light lunch, easy dinner, or serve it at a get-together or party—it’s sure to be a crowd-pleaser.
Each barley mini flatbread is layered with creamy Greek yogurt sauce, tofu bell pepper filling, fresh lettuce, shredded carrots, sliced onions, and cucumbers, adding texture, flavor, and color to every bite.
This simple taco achieves a balance of smoky, spicy, tangy, and savory flavors. It’s all about simplicity and taste—a must-try recipe for anyone looking to elevate their taco game with a protein-rich, plant-based twist.
Prepared with readily available kitchen ingredients, this high-protein dish requires minimal prep and comes together in just 15 minutes.
The filling is incredibly flavorful, thanks to ingredients like sriracha, smoked paprika, and other spices. I chose mini barley flatbreads for a wholesome touch and because they make for a lovely bite-sized base. Feel free to use any flatbread of your choice.
And the creamy yogurt-based sauce takes the tacos to a whole new level. Plus, they look so pretty, making them a great dish for casual gatherings. Another bonus—they’re easy to customize, so you can add your favorite toppings.
Let’s make these delicious, high-protein tofu bell pepper tacos that are super simple and packed with flavor!
Why You Will Love This Recipe
These Tofu Bell Pepper Tacos
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Are protein-rich
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Make a quick vegan dish
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Offer a unique way to enjoy tacos
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Can be served to a crowd
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Are a combination of smoky, spicy, and tangy flavors
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Can be easily customized
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Can be made gluten-free
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Are perfect for vegan and vegetarian dinners
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Are satisfying and great for busy days
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Are simple and easy to make
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Come together quickly
Ingredients
For the Filling
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Spring Onions: Adds fresh flavor and a bit of crunch.
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Red Bell Pepper: Adds natural sweetness, color, and flavor to the taco filling.
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Firm Tofu: A great source of plant-based protein that absorbs all the delicious flavors.
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Oil: Used for sautéing the ingredients to bring out their flavors.
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Ginger & Garlic: Provides a warm, aromatic base for the filling. You can also use ginger garlic paste.
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Tomato Paste: Adds a slightly tangy depth of flavor.
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Spices: A blend of cumin powder, coriander powder, black pepper powder, smoked paprika (mild), and salt for perfect seasoning.
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Sauces: Sriracha sauce for heat and tang, and tomato ketchup for a touch of sweetness.
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Cilantro: Adds a fresh, vibrant flavor and a pop of green.
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Lemon Juice: Balances the flavors with a tangy hint.
For the Sauce
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Greek Yogurt: Adds creaminess and a slight tang to the sauce; use vegan yogurt if preferred.
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Vegan Mayonnaise: Adds richness and smoothness to the sauce; regular mayonnaise also works.
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Tomato Ketchup: Provides sweetness and acidity to balance the sauce.
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Sriracha Sauce: Adds a mild kick to the sauce.
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Garlic: Adds depth and a bit of pungency.
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Cilantro: Brings fresh, herby notes to the sauce.
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Lemon Juice: Adds zestiness to enhance the sauce.
For Assembling
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Mini Barley Flatbreads: The perfect soft, warm base for the tacos; feel free to use any favorite flatbread.
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Lettuce: Adds a crisp, fresh layer to the tacos.
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Carrot: Provides crunch and natural sweetness.
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Cucumber: Offers a cool, refreshing contrast.
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Onion: Adds sharpness and texture.
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Salt & Pepper: Enhances the toppings for balanced flavor.
Variations
Other Veggies
Try adding broccoli, peas, corn, boiled potatoes, zucchini, or mushrooms for a variety of flavors.
Spicier Filling
For extra heat, add chili flakes or jalapeños to the filling.
Regular Sized Tortillas
If you prefer, use regular tortillas instead of mini flatbreads. You can also try veggie flatbreads like sweet potato flatbread or avocado roti.
Guacamole
Substitute the yogurt sauce with guacamole for a creamier base.
Serving Suggestions
These mini tacos are perfect for any occasion! Enjoy them for a light lunch, as a party snack, or even as a quick dinner idea. They also make a delicious side with a fresh salad or a comforting soup.
Storage Suggestions
The tofu filling and sauce stay fresh for up to 2 days when stored separately in airtight containers in the refrigerator. When ready to serve, simply toast the flatbreads, reheat the filling, and assemble fresh.
Important Tips & Tricks for the Best Tacos
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Tofu: Use firm tofu and pat it dry with a paper towel before chopping to prevent excess moisture in the filling.
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Spices: Adjust spice levels to your taste. For a milder taco, reduce sriracha and smoked paprika.
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Flatbreads: Toast the flatbreads with a bit of oil for the perfect, slightly crisp texture. The warm tortillas pair beautifully with the creamy sauce and spicy filling.
Tofu Bell Pepper Tacos (Step-by-step photo instructions)
Prepare the Filling
- Start by chopping the spring onions and red bell pepper. Pat the tofu dry with a tissue to remove excess moisture, then chop it into small pieces.
- Heat oil in a pan over medium heat. Add the chopped ginger and garlic, and sauté for a few seconds until fragrant. Add mild red chili and sauté for a few seconds.
- Add the chopped spring onions and sauté for a minute. After that, add the tofu and bell pepper to the pan, sautéing for 2–3 minutes until everything begins to soften.
- Stir in the tomato paste and spices—cumin, coriander, black pepper, smoked paprika, and salt. Cook for another couple of minutes.
- Add tomato ketchup and sriracha sauce, mixing well. Let it cook for another minute.
- Finally, add chopped cilantro and lemon juice, stirring well to combine. Your delicious tofu bell pepper filling is ready!
Toast the Tacos
- Heat a little oil in a separate pan. Add the mini barley flatbreads (or any flatbreads of your choice) and toast them on both sides until warm and slightly golden.
Make the Sauce
- In a small bowl, combine Greek yogurt, vegan mayonnaise, tomato ketchup, sriracha sauce, minced garlic, chopped cilantro, and lemon juice. Mix well until smooth.
Assemble The Tofu Bell Pepper Tacos
- Place a toasted flatbread on a plate. Spread a little of the yogurt-mayo sauce on the base. Top with a lettuce leaf, then add a spoonful of the tofu filling.
- Garnish with shredded carrots, sliced cucumber, and sliced onion. Add a sprinkle of lemon juice, salt, and pepper to taste. Serve these tofu bell pepper tacos fresh and warm.
Recipe Card
Tofu Bell Pepper Tacos [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 15 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Asian | 5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 235 calories | 1 |
INGREDIENTS
For Tofu Bell Pepper Tacos Filling
- 3 stalks Spring Onions, chopped
- 1 1/2 large-sized Red Bell Pepper, chopped
- 200 grams Firm Tofu, patted dry and chopped into small pieces
- 1 tablespoon Oil, for sautéing
- 2 tablespoons Ginger and Garlic, chopped
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Black Pepper Powder
- 1/2 teaspoon Smoked Paprika (mild)
- Salt to taste
- 1 tablespoon Sriracha Sauce
- 1 tablespoon Tomato Ketchup
- 1 tablespoon Cilantro, chopped
- 1 tablespoon Lemon Juice
For the Sauce
- 1/2 cup Greek Yogurt (or hung yogurt or vegan yogurt)
- 1/4 cup Vegan Mayonnaise
- 1 tablespoon Tomato Ketchup
- 1 teaspoon Sriracha Sauce
- 1 clove Garlic, minced
- 1 tablespoon Cilantro, chopped
- 1 teaspoon Lemon Juice
For Assembling
- 10 Mini Barley Flatbreads, or as needed
- Lettuce - as needed
- 1 Carrot, shredded
- 1 Cucumber, sliced
- 1 Onion, sliced
- Salt & Pepper to taste
INSTRUCTIONS:
Prepare the Filling
- Start by chopping the spring onions and red bell pepper. Pat the tofu dry with a tissue to remove excess moisture, then chop it into small pieces.
- Heat oil in a pan over medium heat. Add the chopped ginger and garlic, and sauté for a few seconds until fragrant. Add mild red chili and sauté for a few seconds.
- Add the chopped spring onions and sauté for a minute. After that, add the tofu and bell pepper to the pan, sautéing for 2–3 minutes until everything begins to soften.
- Stir in the tomato paste and spices—cumin, coriander, black pepper, smoked paprika, and salt. Cook for another couple of minutes.
- Add tomato ketchup and sriracha sauce, mixing well. Let it cook for another minute.
- Finally, add chopped cilantro and lemon juice, stirring well to combine. Your delicious tofu bell pepper filling is ready!
Toast the Tacos
- Heat a little oil in a separate pan. Add the mini barley flatbreads (or any flatbreads of your choice) and toast them on both sides until warm and slightly golden.
Make the Sauce
- In a small bowl, combine Greek yogurt, vegan mayonnaise, tomato ketchup, sriracha sauce, minced garlic, chopped cilantro, and lemon juice. Mix well until smooth.
Assemble The Tofu Bell Pepper Tacos
- Place a toasted flatbread on a plate. Spread a little of the yogurt-mayo sauce on the base. Top with a lettuce leaf, then add a spoonful of the tofu filling.
- Garnish with shredded carrots, sliced cucumber, and sliced onion. Add a sprinkle of lemon juice, salt, and pepper to taste. Serve these tofu bell pepper tacos fresh and warm.
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NOTES:
- Use firm tofu and pat it dry with a paper towel before chopping to prevent excess moisture in the filling.
- Adjust spice levels to your taste. For a milder taco, reduce sriracha and smoked paprika.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/tofu-bell-pepper-tacos/
