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–+ servings

30-Minute Tex-Mex Skillet

Tex-Mex skillet with tofu and pinto beans on a white plate.
This 30-minute vegan Tex-Mex skillet is a high-protein, one-pan dinner made with tofu, pinto beans, and a savory spice blend. It’s perfect for busy weeknights, meal prep, or any time you need a quick, satisfying plant-based meal. Enjoy plain, over rice, or as a taco or burrito filling.
Plant-Based Paradise
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4

Equipment

  • cutting board
  • sharp knife
  • measuring cups and spoons
  • large bowl
  • large skillet
  • large spoon

Ingredients

  • 1 tablespoon extra-virgin olive oil (substitute water for oil-free)
  • 1 small yellow onion (about 1 cup), diced
  • 4 mini sweet peppers (approximately ¾ cup), diced
  • 1 (1-pound) block extra-firm tofu cut into ½-inch dice
  • 1 (15-ounce) can pinto beans drained and rinsed
  • 2 tablespoons plain hummus
  • 1 tablespoon nutritional yeast
  • 1 tablespoon chili powder
  • 1½ teaspoons to 1 tablespoon hot sauce (I used 2 teaspoons of Frank’s Red Hot Original hot sauce) to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt or more to taste
  • ¼ teaspoon smoked paprika
  • freshly ground black pepper to taste

Optional Garnishes

  • fresh cilantro leaves
  • sliced serrano or jalapeño pepper
  • sliced avocado or guacamole
  • lime wedges
US Customary - Metric

Instructions

  • Sauté veggies: Add the olive oil and warm it until shimmering (substitute a couple splashes of water for oil-free cooking). Add the onions and peppers. Cook for about 10 minutes, stirring occasionally, until softened. Add a splash of water at any point if needed to prevent sticking.
  • Prep the tofu-bean mixture: While the onion and pepper are cooking, in a large bowl, combine the tofu, pinto beans, hummus, nutritional yeast, chili powder, hot sauce, cumin, coriander, garlic powder, smoked paprika, salt, and pepper.
  • Add to skillet: Add the tofu-bean mixture to the skillet. Cook for another 8 to 10 minutes, stirring occasionally, until heated through and coated with the seasoning. Taste and adjust spice level to suit your preferences.
  • Serve: Serve immediately with your favorite toppings or sides.

Notes

  • If cooking with water instead of oil, keep a cup of water next to the stove as you cook so you can add splashes of water to the skillet as needed if the food starts to stick.
  • Store leftovers in an airtight container in the fridge for 4 to 5 days or freeze for up to 1 month.