Tofu Tacos
These crispy, flavor-packed Tofu Tacos are the ultimate plant-based taco night upgrade. Seasoned crumbled tofu is pan-fried until golden and loaded into warm tortillas with pickled red onions, avocado, and fresh cilantro. Ready in just 35 minutes and completely vegan, this recipe is weeknight gold.
Equipment
- Large non-stick skillet
- Kitchen towel or paper towels (for pressing tofu)
- Small mixing bowl
- Cutting board and knife
Ingredients
Tofu Filling
- 14 oz extra-firm tofu pressed for at least 15 minutes
- 1 packet taco seasoning packet about 1 oz
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari for gluten-free
For Serving
- 8 small corn or flour tortillas warmed
- 1/2 cup pickled red onions store-bought or homemade
- 1 ripe avocado sliced or mashed
- 1 cup shredded cabbage or slaw mix
- 1/4 cup fresh cilantro roughly chopped
- 2 lime wedges for serving
Instructions
- Press the tofu: Wrap the block in a clean kitchen towel or several layers of paper towels and place a heavy pan on top. Press for at least 15 minutes to remove as much moisture as possible. This step is critical for achieving a crispy, crumbly texture.
- Crumble the tofu: Using your hands or a fork, break the pressed tofu into small, irregular crumbles directly over a large non-stick skillet. Aim for a mix of small and medium pieces to mimic the look and texture of taco meat.
- Cook the tofu: Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Add the crumbled tofu in a single layer and cook undisturbed for 4 to 5 minutes, until golden and crispy on the bottom. Then stir and continue cooking for another 3 minutes.
- Season the filling: Sprinkle the entire taco seasoning packet over the tofu, then add the soy sauce. Toss everything together until every piece is evenly coated. Cook for an additional 2 to 3 minutes until the seasoning is fragrant and slightly caramelized on the tofu.
- Warm the tortillas: While the tofu finishes cooking, warm your tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or hold them directly over a gas flame with tongs for a light char.
- Assemble the tacos: Spoon a generous portion of the seasoned tofu filling into each warm tortilla. Top with shredded cabbage, pickled red onions, sliced avocado, and fresh cilantro. Squeeze lime juice over each taco just before serving.
Notes
For the crispiest tofu, do not skip the pressing step. Dried tofu, available at Asian grocery stores, works even better than standard extra-firm and requires less pressing time. You can make the pickled red onions up to two weeks in advance and store them in a jar in the fridge. Leftover tofu filling keeps well in the fridge for up to 4 days and reheats best in a skillet rather than a microwave. To freeze the filling, spread cooled tofu on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.