Tofu mole tacos with apple salad and avocado

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-pan Meal

Tofu mole tacos with apple salad and avocado

Gluten-Free, Vegetarian

2 Servings, 750 Calories/Serving

25 – 40 Minutes

In these fast gluten-free and vegetarian tacos, crumbled tofu takes on savory richness when cooked in a mole poblano spice blend spiked with cinnamon and cocoa.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • ¾ pound Hodo Soy firm tofu
  • Sun Basket mole poblano seasoning blend (ancho chile powder - sesame seeds - granulated garlic - coconut sugar - cocoa powder - sweet smoked paprika - cinnamon)
  • 1 tablespoon tomato paste
  • 3 scallions
  • 1 apple such as Fuji
  • 1 lime
  • 3 or 4 sprigs fresh cilantro or other leafy herb such as parsley
  • 2 or 3 radishes (about 2 ounces total)
  • 1 avocado
  • 8 Mi Rancho 100% corn tortillas
  • 2 ounces pickled jalapeños (optional)
  • ¼ cup Greek yogurt

Chef's Tip

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Make It Ahead
The tofu (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the tofu, adding 1 tablespoon water to thin the filling if needed, as you proceed with the rest of the recipe.

Nutrition per serving

Calories: 750, Protein: 44g (88% DV), Fiber: 26g (104% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 6g (30% DV), Cholesterol: 5mg (2% DV), Sodium: 350mg (15% DV), Carbohydrates: 81g (27% DV), Total Sugars: 22g, Added Sugars: (Coconut Sugar): 1g (2% DV).
Contains: Milk, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the tofu

  • In a medium bowl, crumble the tofu into ½-inch pieces. Add the mole poblano seasoning blend and tomato paste and stir to combine.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu, season with salt, and cook, stirring occasionally, until the tomato paste begins to caramelize, 2 to 3 minutes. Add 1 cup [2 cups] water; bring to a simmer and cook, stirring occasionally, until thickened slightly, 3 to 5 minutes. Remove from the heat. Stir in the scallions and season to taste with salt and pepper.
While the tofu cooks, prepare the apple salad and garnishes.


Prep the apple salad and garnishes

  • Cut the apple into quarters lengthwise and cut away the core; cut each quarter lengthwise into ½-inch-thick slices.
  • Juice half the lime; cut half into wedges. [Juice 1 lime; cut the remaining lime into wedges.]
  • If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro. Set aside half for garnish.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
In a medium bowl, toss together the apple, 1 tablespoon [2 TBL] lime juice, and half the cilantro. Season to taste with salt and pepper. Let stand while you prepare the tortillas.


Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.



Transfer the tortillas to individual plates. Top with the tofu, radishes, avocado, and as many jalapeños as you like. Dollop with the yogurt, garnish with the remaining cilantro, and serve with the apple salad and lime wedges.

Kids Can!

  • Crumble the tofu.
  • Juice the lime.
  • Scoop out the avocado.
  • Toss the apple salad.

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