Tofu mole tacos with jicama, radish, and avocado crema

Tofu mole tacos with jicama, radish, and avocado crema

Gluten-Free, Vegetarian

2 Servings, 670 Calories/Serving

25 – 35 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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ¾ pound Hodo Soy firm tofu
  • 1½ tablespoons mole poblano
  • 1 tablespoon tomato paste
  • 2 scallions
  • 1 lime
  • Fresh cilantro
  • 2 or 3 red radishes
  • ½ pound jicama sticks
  • 8 Mi Rancho 100% corn tortillas
  • Avocado crema (avocado - milk - salt - ascorbic acid)
  • 2 ounces pickled jalapeños (optional)
  • ¼ cup Greek yogurt

Nutrition per serving

Protein: 46g (92% DV), Fiber: 24g (96% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 5g (25% DV), Cholesterol: 5mg (2% DV), Sodium: 810mg (34% DV), Carbohydrates: 79g (26% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Milk, Soybeans


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

Wash produce before use


Cook the tofu

  • In a small bowl, coarsely crumble the tofu into ½-inch pieces. Stir in the mole poblano and tomato paste and season with salt.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a large frying pan over medium heat, warm 2 teaspoons oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until the tomato paste begins to caramelize, 2 to 3 minutes. Add 1 cup water and bring to a vigorous simmer. Cook, stirring occasionally, until the sauce begins to thicken, 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 garnishes.


Prep the garnishes

  • Juice half the lime; cut half into wedges.
  • Coarsely chop the cilantro. Divide into two equal portions, one for the jicama and one for garnish.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
In a small bowl, toss the jicama sticks with the lime juice and half the cilantro; season with salt and pepper. Let stand while you finish the meal.


Heat the tortillas

  • Remove 6 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 tortillas 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. Fill with the tofu and top with the jicama, avocado crema, radishes, and as many jalapeños as you like. Dollop with the yogurt, garnish with the remaining cilantro, and serve with the lime wedges.

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.