This really tasted great, even on a hot summer night. It would be lovely in the fall and winter as well. It’s really quite simple to make, and could even be cooked in a slow cooker or crock pot.

Santa Fe Tofu - Click here to license this image from Stocksy

Serving Size: 4


  • 1 pound tofu, sliced in fillets
  • 1 can diced tomatoes
  • 1 can (15 ounces) black or kidney beans, drained
  • 1 red onion, chopped
  • 2 tablespoons cooking oil, (divided)
  • 1 cup corn
  • 4-6 spring onions, chopped
  • 1 small chili pepper, de-seeded ad chopped
  • 1 bell pepper, chopped
  • 1 – 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons taco seasons (more if you desire)
  • handful cilantro, chopped
  • shredded vegan cheese to serve
  • taco chips to serve


  1. Chop the red onion and bell pepper.
  2. Heat 1 tablespoon of oil in a large skillet.
  3. Add the chopped red onion and bell pepper pieces and sauté.
  4. Add the diced tomatoes.
  5. Drain the beans (black or kidney) and add to the tomatoes.
  6. Add the corn to the mixture and stir.
  7. Add the seasonings and season to taste. with salt and pepper.
  8. Turn the heat down and allow the mixture to simmer.
  9. Meanwhile, dry the tofu with a paper town and slice into fillets.
  10. Heat the 2nd tablespoon of oil and fry the tofu golden on both sides.
  11. Wash and chop the cilantro and spring onions. Add a bit of each to the vegetables, and reserve the rest as garnish.
  12. Serve the meal on a bed of white rice.
  13. Garnish with the shredded vegan cheese, some cilantro and spring onions and taco chips.