Mexican Panuchos de Tofu Vegan recipe

Mexican Panuchos de Tofu

Cook 45 mins
Serves 4

Panuchos, from the Yucatan peninsula in Mexico, are crispy corn tortillas stuffed with refried black beans and typically topped with pickled red onions and chillies and tomato

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For the Tofu Marinade:

396g Cauldron Organic Tofu, follow the instructions on pack, drain, press for 20 minutes. Cut into 2cm cubes.
2 tbsp vegetable oil
2 bay leaves
4 cloves of garlic, crushed
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 tbsp lime juice

For the Pickled Red Onion (Cebollas Moradas):

1 large red onion, peeled and sliced finely
1 tbsp vegetable oil
2 cloves of garlic, crushed
125ml white wine vinegar
180ml water
1 tsp dried thyme
1 tsp dried marjoram

Ingredients for the Topping:

1 tbsp vegetable oil
½ white onion, diced
4 medium-size tomatoes, peeled, deseeded and diced
1 tsp dried oregano
Salt and pepper to taste
Pickled green chillies cut into strips
Ingredients for the Panuchos Tortilla
4 corn tortillas
Vegetable oil
400g tin of refried beans – to stuff the tortilla with


  1. Prepare the marinade for the tofu by combining all of the ingredients in a bowl. Coat the tofu, cover and refrigerate.
  2. To make the Pickled Red Onion Cebollas Moradas, gently fry the sliced onion until softened. Add the garlic and cook for a further 2 minutes. Add the vinegar, water and herbs and bring to the boil then simmer for 10-15 minutes.
  3. To prepare the topping, gently fry the onion in the vegetable oil until softened. Add the tomato and oregano, cover and cook gently for 3-4 minutes. Stir in the tofu and heat until thoroughly warmed through. Season to taste.
  4. To prepare the Tortilla Panuchos, heat 2-3cm of vegetable oil in a large frying pan. Gently submerge a tortilla and fry until golden on both sides (approximately 45 seconds). The tortilla should puff up. Remove and drain. While the tortilla is still warm and puffed up, using scissors, cut horizontally to make a pouch (which can be filled later with the beans). Repeat with the remaining tortillas. If your tortillas do not puff up, you can simply cut the tortillas in half and place the two halves on top of each other, sandwiched together with the heated refried beans.
  5. Heat the refried beans and fill the tortillas with a generous spoonful, add the tofu and tomato topping and decorate with the pickled red onion Cebollas Moradas and green chillies.