And this little piggy went to the market….

…to get tofu.

Bacon Wrapped Tofu Tacos With Jalapeno Creme

Or at least that what I call them.  You can name them whatever you want to.

This week’s ingredient challenge was tofu.  Never having tasted it before, I had no idea what I was going to make.  So, I just went with what I have read and decided to use it as you would chicken or beef like vegetarians do.  That led me to, of course, my go-to cuisine which is spicy and cheesy.

And spicy and cheesy they were.


1 12 oz package firm tofu, drained

1 package flour tortillas, taco or fajita size

1 8 oz package cream cheese, softened

3 fresh jalapeno peppers, de-seeded and diced small

2 cups monterey jack cheese, shredded

1 lb bacon, cooked

1 cup chicken broth

Olive oil, just have the bottle on hand

1 tsp cumin

1 tsp chili powder

1 tsp paprika

2 garlic cloves, minced

In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil.  Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture.  Set aside.

Heat about 1 tbsp olive oil over medium high heat in a large pan.  Add the tofu, a few slices at a time, watching carefully.  Flip after about 1-2 minutes.  Cook until done – I let mine cook about 2-3 minutes per side.   Half each piece, wrap with bacon, then set aside and cover with aluminum foil.

Do NOT wash the pan out – now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno.  Saute until the peppers are almost getting a little bit brown and everything is fragrant.   Add the cream cheese, 1/2 cup cheese and chicken broth.  Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.

Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan.  When hot add one tortilla at a time, turning after about 15-20 seconds to the other side.  Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle.

Set aside and cover.

To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.  I had to have extra creme to dip mine in, because it was just so good.  Wasn’t too hot but just right!

Feel free to add salsa, lettuce, tomatoes, etc.  If you have ever shunned tofu, you will change your opinion after eating this – I promise.

If you haven’t seen already, go visit the other ICM challengers to see what tofu recipes they came up with –


And Love It Too!

From The Little Yellow Kitchen

Marci Gilbert

Have a great Monday!

~Dixie Chik~

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  1. Adam frequently tells me tofu is really delicious when prepared correctly but I have always been a little reluctant to dip my toe in the tofu pool, so to speak. You have inspired me to take the plunge… If I can’t trust another Southern what’s the world coming to? This looks yummy and Adam’s all for it!

  2. Congratulations. You are officially responsible for inspiring an event that has never happened before. I want to buy tofu. And eat it. Without gagging.


  3. Those look wonderful!!!!!
    carolinaheartstrings recently posted..THE GIFT!

  4. That looks good :). Thanks for beeing friends on Foodbuzz. xxx
    LoyoyaNL recently posted..Loyoyanl in dutch and english

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