Tofu & Quinoa Lettuce Leaf Tacos

This is a throw-back post from a previous blog I maintained. With summertime fast approaching, I thought this would be a good opportunity to share this recipe.

Summer is coming to the Central Valley of Cali. With the season comes the heat, the drinks, BBQs, and many a day around the pool.

An unfortunate truth: I’m one of those people that gains all their weight right in the stomach, and it makes shopping for bathing suits fucking impossible less than ideal. I’ve been eating well and working out, but losing weight takes time.

I started researching what I could do for my body shape, and one of the suggestions I found was to adopt a ketogenic diet.

Giving up carbs? Absolutely not.

While I don’t think a ketogenic diet is realistic for me (veganism and keto are very difficult to pair together), it did inspire me to come up with some meal ideas that aren’t totally reliant on carbs, like these tofu & quinoa lettuce leaf tacos.


vegan? yes.

ketogenic? sorta.

easy? most definitely.

16 oz. tofu, drained and pressed
1/2 cup uncooked quinoa
1 tbsp olive oil
1 packet of taco seasoning (or be classy and mix your own spices)
a pinch of sea salt
an avocado
fresh lemon
leaves of romaine
your favorite hot sauce (optional)


-Heat one cup of water in a small pot until boiling. Turn down the heat to medium or medium-low and pour in the quinoa. Cover and cook until done, which should be about 10 minutes.
-While your quinoa is cooking, prep your romaine and avocado. Cube the avocado and rinse the leaves of romaine. Lay out the leaves to dry. You can also pat the leaves dry with paper towels. Cut about two inches from the bottom of the romaine leaves to remove the hardest and thickest part of the vein.
-Once your quinoa is done remove it from heat and lower the heat slightly. Crumble your tofu into a larger pot or saucepan and pour in the quinoa. Add the tablespoon of olive oil and stir well to mix and crumble the tofu.
-Stir in your taco seasoning to taste. I actually used a packet and a half of seasoning, and the tofu blend had a nice spice to it. Return your pan to the heat, warm the blend throughly, stirring frequently until the mix is warm and well mixed. Remove the pan from heat. Add a small pinch of sea salt and stir once more.
-Lay out the leaves of romaine on to your plates and scoop the tofu mix into the leaves. Top with a small squirt of lemon juice and cubed avocado (and hot sauce, if you’d like). I think it would also be good to add chopped tomato, but I opted not to. Grilled veggies or black beans would also be nice additions.

Serve immediately.

Makes 6-9 tacos, depending on how full you fill the leaves of romaine.


Enjoying them with a cold glass of white wine and Mumford & Sons playing in the background is optional, but highly recommended.

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