Fully-Loaded Tofu Taquitos
with Creamy Guacamole & Pico de Gallo
- Milk
- Soy
- Wheat
We call these crisp oven-baked taquitos “fully loaded” because of all the fixings but it also refers to how loaded with flavor they are. That’s thanks in large part to the tofu and cheese filling. Instead of the usual meat, we crumble up protein-packed tofu and cook it with our Southwest Spice Blend and Tex-Mex Paste. Both of these seasonings are bursting with aromatic spices to infuse the mild tofu with flavor through and through. Top the finished taquitos with pico de gallo and creamy guac, and you’ve got a platter that’s fiesta-ready.
Ingredients
1 unit
Lime
1 unit
Red Onion
½ cup
Mexican Cheese Blend
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Southwest Spice Blend
1 tablespoon
Cornstarch
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Roma Tomato
½ cup
Guacamole
2 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry produce. • Halve, peel, and finely chop half the onion (whole onion for 4 servings). Zest and quarter lime (for 4, zest one lime and quarter both). • In a small bowl (medium bowl for 4), combine 1½ TBSP chopped onion (3 TBSP for 4), juice from half the lime (whole lime for 4), and a pinch of salt. • In a separate small bowl, combine Mexican cheese and Monterey Jack.
• Open and drain tofu; press out excess water with paper towels. • Crumble tofu into small pieces (similar to the texture of ground meat) in a medium bowl. Add Southwest Spice, cornstarch, and a pinch of salt and pepper. Toss until evenly coated. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once pan is hot, add tofu in an even layer; cook, undisturbed, until lightly browned on the bottom, 2-3 minutes. • Add remaining chopped onion; cook, stirring occasionally, until onion is slightly softened and tofu is browned, 3-4 minutes more (if pan seems dry, add another drizzle of oil). • Stir in Tex-Mex paste and 1⁄3 cup water (½ cup for 4 servings). Simmer until thickened, 1-2 minutes. Turn off heat.
• Meanwhile, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat. • Place tortillas on a clean work surface. Once filling is done, add a heaping ¼-cup scoop to one side of each tortilla; sprinkle with 1 TBSP cheese mixture. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While taquitos bake, finely dice tomato. Add tomato and half the lime zest to bowl with seasoned onion. Toss to combine and season with salt. • In bowl used for cheese, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. • Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spicy, flavorful tofu filling; some found it bland and suggested adding extra herbs or hot sauce 🌶️.
- Ease of prep: Several noted it was easy to make, though a few found rolling the taquitos messy or time-consuming.
- Suggestions: Consider adding beans, peppers, or cilantro for more texture and flavor; try crisping the tofu further for better texture.
- Portions: Some felt it needed a side dish like rice to make it a complete meal; others found it filling with leftovers.
- Texture: The crispy baked tortillas were a hit; opinions varied on the tofu's texture from "meaty" to "mushy".
Reviews from our home cooks
The extra-firm tofu is a favorite ingredient, and thank you for not using the silken kind. This recipe is fun to assemble and very delicious. I LOVE the fresh lime zest in the pico, and could easily adjust seasonings, toppings and vegetables. Best of all when a recipe is so tasty, it makes a nice generous amount of food. Plenty for all, and makes the value for money seem well worth it, esp. with discounts etc.
Awesome recipe. The tofu made for a great filling. Flavors were great. Rolling taquitos was a bit tricky, but worked out well.
This was such a surprise. I made half of these tofu and the other half ground beef. TBH, I don't think I would have missed the beef at all. That creamy guacamole is now in the rotation.
Super super good and all the ingredients were very balanced and flavorful once put together. The tofu was super nice in this. Even came with a good amount of guacamole and sour cream for me which was surprising because I use a good bit most of the time!
This came out better than expected. The tofu was mostly already pressed and easier to deal with also. It was really great. Loved the premade guacamole and sour cream. Hope it's offered again.
Honestly i thought the tofu was going to be bland but the seasonings really made my mouth water with joy. The pico de gallo was the cherry on top!
Incredibly delicious and filling meal! These made some good size taquitos with a hearty filling. I appreciated baking these up instead of pan-frying, it made them lighter tasting and less greasy. Loved the crunch the baked tortillas provided!
Excellent! You would never know this was tofu and it was tasty all the way around. The only improvement I would make would be to make the guac from scratch.
Overall this was delicious! The tofu could've used a bit more seasoning, maybe garlic powder and the salsa could've used cilantro, then it would've been perfect!
It was good, but the tofu felt like somehow it was lacking in flavor, despite all the spice and sauce added. I don't know if the cheese could have been a little sharper? Or maybe some lime juice right in the tofu? Not sure. (I also take issue with combining guacamole and sour cream, but that's an easy step to skip.)
