Equipment
Ingredients
Filling
- 250 g lean ground beef, chilled
- 250 g firm tofu, pressed and crumbled
- 1 white onion, finely diced
- 2 garlic, minced
- 6 g ground cumin
- 8 g chili powder
- 4 g smoked paprika
- 30 g tomato paste
- 5 g salt
Lime Crema
- 60 g greek yogurt, plain, unsweetened
- 60 g sour cream
- 15 ml lime juice, freshly squeezed
Assembly
- 8 flour tortillas
- 15 g cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 525 kcal
- Protein
- 32 g
- Carbohydrates
- 61 g
- Fat
- 17 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 642 mg
- Saturated Fat
- 6 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 62 mg
- Potassium
- 726 mg
- Calcium
- 237 mg
- Iron
- 5.4 mg
- Magnesium
- 72 mg
- Phosphorus
- 326 mg
- Zinc
- 5.1 mg
- Vitamin A
- 179 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.27 mg
- Niacin
- 4.4 mg
- Folate
- 47 mcg
- Water
- 155 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, whisk together Greek yogurt, sour cream, and lime juice. Season with a pinch of salt and refrigerate until assembly.
Crumble the firm tofu into small pieces resembling the texture of ground beef. Pat dry with paper towels to remove surface moisture.
Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned and onions are translucent, reaching an internal temperature of at least 71°C/160°F for the beef.
Add the crumbled tofu, minced garlic, cumin, chili powder, smoked paprika, tomato paste, and salt to the skillet. Stir well to coat.
Reduce heat to medium and cook for 5-7 minutes, stirring occasionally. This step allows the tofu to absorb the beef fat and spices while evaporating excess moisture.
Warm the tortillas in a dry skillet over medium-high heat for 15-30 seconds per side until pliable and slightly charred spots appear.
Divide the beef and tofu mixture among the warm tortillas. Top with the lime crema and fresh cilantro.
Chef's Notes
- Using a 50/50 mix of beef and tofu mimics the texture of pure beef while reducing saturated fat and cost. The tofu acts as a flavor sponge for the beef drippings.
- For the best texture, use 'Firm' or 'Extra Firm' tofu. Silken or soft tofu will disintegrate into a paste.
- Bloom the spices in the beef fat (sautéing them briefly) before adding any liquid to maximize their aromatic impact.
- The lime crema provides necessary acidity to cut through the savory, earthy notes of the cumin and chili.
Storage
Refrigerator: 3 days — Store filling and sauce in separate airtight containers.
Freezer: 2 months — Freezing changes tofu texture slightly; filling becomes more spongy upon thawing.
Reheating: Reheat filling in a skillet over medium heat until steaming.
Troubleshooting
Filling texture is mushy or watery
Cause: Tofu released water that wasn't cooked off
Fix: Increase heat to high and stir constantly for 2-3 minutes to drive off moisture
Prevention: Press tofu firmly before crumbling and ensure the final cooking stage is long enough to evaporate liquid
Cultural Context
This dish represents a modern style of Tex-Mex home cooking, often utilized to extend proteins economically or introduce plant-based ingredients into familiar formats. While the seasoning profile draws from Northern Mexican traditions (cumin, chili powder), the use of flour tortillas and ground beef is distinctively Texan-American.
