Spicy Tofu Tacos
Chef Ivy brings bold plant-based flavors to the taco game with tofu roasted until golden, ready to be layered into warm corn tortillas with sautéed peppers, radish, and a drizzle of tangy avocado mayo. Pickled red onions and Fresno chiles add a sharp, vinegary snap that cuts straight through the richness.
Nutritional facts
Protein
18g
Carbs
49g
Calories
480kcal
Fat
24g
Ingredients
Bay Leaf, Corn Tortilla, Extra Virgin Olive Oil, Oregano, Red Onion, Tofu, Beetroot, Onion Powder, Garlic Powder, Black Pepper, Cumin, Tomato Paste, Cilantro, Sugar, Onion, Kosher Salt, White Vinegar, Lime, Smoked Paprika, Avocado, Radish, Red Bell Pepper, Ancho Powder, Vegan Mayonnaise, Soy Sauce
Contains wheat, soybeans.
Reviews
3.9
Based on 14 reviews
Mikaela · 03/05/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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