Description
These Tofu Tacos are a vibrant and flavorful vegan delight, perfect for a quick and satisfying meal. Made with crispy, seasoned tofu and topped with fresh veggies and salsa, they offer a delicious plant-based twist on classic tacos.
Ingredients
Tofu Filling
- 1 tablespoon olive oil
- 14 ounces extra-firm tofu, pressed and crumbled
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Toppings and Serving
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- ½ cup salsa or pico de gallo
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil: Place a skillet over medium heat and add the olive oil to warm it up.
- Cook the tofu: Add the crumbled tofu to the skillet and cook for 5–7 minutes until it is lightly browned and starting to crisp.
- Season the tofu: Stir in soy sauce, lime juice, tomato paste, smoked paprika, chili powder, cumin, garlic powder, and salt. Continue cooking for another 5–6 minutes, stirring occasionally, until the tofu is well-coated with spices and slightly crispy.
- Warm the tortillas: Heat the tortillas in a dry skillet or microwave until pliable and warm.
- Assemble the tacos: Fill each tortilla with the seasoned tofu, then top with shredded red cabbage, avocado slices, and salsa or pico de gallo.
- Add final touches and serve: Sprinkle with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.
Notes
- Add vegan sour cream or drizzle with tahini sauce for extra richness.
- For an even crispier tofu, bake or air-fry instead of skillet cooking.
- Use corn tortillas and tamari instead of soy sauce for a gluten-free version.
