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Tandoor Tofu Scramble Tacos



  • Prep time 15 mins/ Cook time 6 mins/ Total time 21 mins
  • Serves: 4 servings
  • Ingredients
  • Tandoor Tofu Scramble
  • 8oz (227g) super firm tofu
  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped
  • 3 green onions, cut into large chunks
  • 1 tablespoon tandoor spice blend
  • 2 tablespoons tomato paste
  • 1 can kidney beans (15.5 oz, 439g)
  • 2 large kale leaves, destemmed and chopped coarsely
  • Tacos
  • Soft shell corn tortillas
  • 1 handfull of arugula
  • 2 cups red cabbage, sliced or shredded
  • ½ red onion sliced
  • 1 avocado, mashed with salt
  • Red pepper flakes, as needed


  1. Crumble the tofu and set aside
  2. In a large sauteing pan over medium high heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
  3. Cook for 1 minutes and add tomato paste, tofu crumbles and kidney beans.
  4. Stir well and cook for 2 more minutes.
  5. Add the kale and cook for 1 more minute.
  6. Assembling tacos
  7. Warm up the tortillas in a pan or directly over fire. Add arugulas, the tandoori tofu scramble, red cabbage, red onion, and avocado.
  8. Sprinkle with salt and red pepper flakes as needed.



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