NewsTaco Spiced Crumbled Tofu with Corn Salsa by Kristina Navarro

Posted Jul 28, 2022

Kristina Navarro, GCM Programs Coordinator, recently lead a culinary demo where she shared her recipe for Taco Spiced Crumbled Tofu and Corn Salsa with Blistered Shishito Peppers. Take a look at the recipes below. If you give them a try, be sure to tag @greencitymarket on Instagram. 

Taco spiced crumbled tofu


  • 1 tablespoon oil
  • 1 Tropea onion, diced
  • Block Phoenix Bean fried tofu
  • 1 tablespoon taco seasoning
  • Handful of fresh oregano, chopped
Taco Seasoning (yield: about 1/4 cup)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine sea salt


  1. Heat a pan over medium heat. Add a tablespoon of oil and sauté the onion.
  2. Using your hands, crumble the tofu into small, bite-sized pieces. Add to the pan and cook until warmed through.
  3. Add the taco seasoning and stir to combine. Add a splash of water to help mix the seasoning combine the ingredients.
  4. To Serve: Scoop some tofu into a bowl. Top with corn salsa. Eat with Molino blue corn heirloom tortilla chips!

Corn Salsa with blistered shishitos


  • 1 pint Shishito peppers, blistered and diced
  • 1 tablespoon of oil
  • 2 cups fresh corn (from 4 ears), removed from the cob
  • 2-3 garlic scapes, sliced
  • 2 scallions, thinly sliced
  • 2 tablespoons fresh chives, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste


  1. Blister the shishitos: Heat a pan over high heat until very hot. Add shishitos and cook until tender with charred spots. Remove from pan and cool before dicing.
  2. Prepare the corn: Remove corn from the cob. In a pan, heat the oil and sauté the corn and garlic scapes until soft, about 5 minutes.
  3. Prepare the salsa: In a bowl, combine the shishito peppers, scallions, chives, an lime juice. Add the corn and garlic scapes. Mix well and add salt and pepper to taste.

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