Mushroom–Lentil–Tofu Taco Filling
A versatile, savory, protein-packed filling. Make a batch, then use it all week — tacos one night, taco salad the next.
10 min prep • 20–25 min bakeServes 6 generous portions
Ingredients
- 8 oz mushrooms (cremini or button), finely chopped
- 1 block (14 oz) firm tofu, pressed and crumbled
- 1 cup cooked green or brown lentils, drained
- 2 Tbsp soy sauce or tamari
- 1 Tbsp tomato paste or salsa
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional: pinch of cayenne or chipotle powder
- Salt and pepper, to taste
Instructions
- 1
Preheat oven to 375°F and line a sheet pan with parchment.
- 2
Finely chop the mushrooms (or pulse in a food processor).
- 3
In a large bowl, combine mushrooms, crumbled tofu, lentils, soy sauce, tomato paste, and all spices. Mix well.
- 4
Spread evenly on the lined sheet pan.
- 5
Bake 20–25 minutes, stirring once halfway, until golden and slightly crisp on the edges.
- 6
Store covered in the fridge up to 5 days.
Notes & tips
- Tacos: warm oil-free corn tortillas, fill with the mushroom mix, top with cheese sauce, and finish with fresh arugula.
- Taco salad: lettuce + tomato + cucumber + this filling + quinoa or beans + a drizzle of ranch dressing or salsa.