Tofu tacos are a high-protein plant-based dinner, on the table in under an hour! Made from a crispy and spicy crumbled tofu taco filling topped with Mexican coleslaw and creamy avocado dressing.
If tofu is new territory in your house, these tofu tacos are about to change the game! These flavorful tacos are an easy vegetarian dinner that you can make on the stovetop in under an hour. Crumbled tofu cooks up tender and juicy in a skillet, spiced with a rich and smoky Mexican-inspired seasoning blend. Piled onto a warm corn tortilla and topped with crunchy Mexican coleslaw, it’s a satisfying meal that the whole family loves.
Why You’ll Love These Easy Tofu Tacos
- Meat-free. If you’re vegetarian, or even if you’re not, tofu tacos are a satisfying meat-free dinner that’s full of flavor. These tacos are the perfect quick and easy Meatless Monday meal!
- Authentic taco flavor. All you need are a few simple seasonings to pack just enough bold and smoky Tex-Mex flavor into this meaty, crispy tofu taco filling.
- Toppings. I’m alllll about the taco toppings. I load up these tofu tacos with fresh homemade Mexican coleslaw and a drizzle of avocado cream (both recipes are included below). Dress up these tacos any way that you’d like!
- Versatile. There are plenty of ways to use your tofu taco filling that go beyond tacos! Scroll for some of my favorite ideas.
Recipe Ingredients
Below are some notes on what you’ll need to make tofu tacos at home. Scroll to the recipe card for a printable ingredients list.
- Firm Tofu – You’ll find tofu in the produce section at most major grocery chains, or Asian supermarkets. Make sure you’re buying firm or extra firm tofu, and not silken tofu, which is too soft.
- Soy Sauce – I use low-sodium soy sauce, but regular works, too. You can substitute soy sauce with tamari or coconut aminos if needed.
- Apple Cider Vinegar – Or another type of vinegar, like rice wine vinegar, red, or white wine vinegar.
- Seasonings – Paprika, garlic powder, chili powder, cumin, cayenne pepper, and salt for flavoring the tofu. You can also replace these individual spices with taco seasoning (or fajita seasoning, as the ingredients are similar).
- Olive Oil – Or another mild oil, like avocado oil.
- Mexican Coleslaw – I love this Mexican coleslaw made with coleslaw mix tossed in a simple, zesty dressing of mayo, lime juice, chopped cilantro, and salt.
- Avocado Cream – Avocado, sour cream, and lime juice. Choose a ripe avocado that’s dark green and just soft to the touch, but not mushy. You can also use avocado dressing.
- Tortillas – I use corn tortillas but you can opt for flour tortillas if you prefer.
What Exactly Is Tofu?
Tofu is a food product that originated in China, made from soy milk curds that are pressed into blocks. The process is similar to cheesemaking! Tofu comes in different firmness, ranging from extra firm, which is great in vegetarian stir-fries, to soft silken tofu, used in recipes like tofu chocolate pudding.
For this taco recipe, I use firm tofu and drain it before frying up the tofu taco meat. Pressing the liquid out is the key to a “meatier” texture (similar to ground beef), for those who aren’t too sold on tofu (yet!).
How to Press Tofu
Before you start on your tacos, you’ll first need to press the excess liquid out of the tofu so that it crumbles easily. This is super simple to do using a clean kitchen towel and a baking sheet.
- Cut the tofu block in half and wrap both halves inside a kitchen towel.
- Place the wrapped tofu onto a baking sheet.
- Place something weighty, like a heavy-bottomed pot, over the tofu. Leave it to sit for about 30 minutes.
How to Make Tofu Tacos
These tofu tacos come together in a snap. Get your toppings prepped in the time it takes for the tofu to drain. Then, fry up the filling in a skillet. Easy! Here’s a short step-by-step. Find printable instructions in the recipe card below the post.
- Press the tofu. Follow the directions above to press the liquid out of your tofu.
- Make the coleslaw. Meanwhile, mix cilantro, mayo, lime juice, and a pinch of salt to make a dressing, then toss coleslaw mix to coat.
- Make the avocado cream. Pulse the ingredients for the avocado cream in a blender or food processor. Store the prepared avocado cream and Mexican slaw covered in the fridge until you’re ready to serve.
- Prepare the taco filling. Next, crumble the pressed tofu into a large bowl, and add your soy sauce, vinegar, seasonings, and a bit of olive oil. Give everything a good mix.
- Cook. Fry the tofu in a hot skillet for 8-10 minutes, until browned.
- Serve! Afterward, spoon the warm tofu into tortillas. Top with Mexican slaw, avocado cream, and any other toppings you’d like. See the section later on for more serving ideas.
Tips and Variations
These are some helpful tips and variations to keep in mind when making tofu tacos:
- Adapt the spiciness. I love the spicy, smoky flavor of chili powder in my seasoning blend. If you’re sensitive to spice, feel free to adapt the amount of cayenne and chili powder to taste.
- Stretch the filling. Adding drained and rinsed black beans or pinto beans can stretch the tofu filling further, and also add extra protein.
- Get the tofu taco meat extra crispy. If you have an oven-safe skillet, pop the fried tofu crumbles under the broiler for a few minutes to crisp them up even further.
- Make tacos in the air fryer. It’s such an easy method! Follow the directions for my air fryer tacos.
Frequently Asked Questions
When it comes to frying this taco meat, yes! Don’t skip draining the tofu. Pressing adds an extra step but it’s essential for getting that meaty texture we’re after. Moist tofu also doesn’t absorb flavor as well as dry tofu does.
After some time sizzling in the pan, you’ll notice that crumbled tofu does become “crispy”, as in, golden brown at the edges. It’s not fried chicken crispy, but it does get a nice crust.
Yes. Even though we cook it for this recipe, firm tofu is safe to eat raw. Raw tofu has a spongy texture and a mild, milky taste that takes on the flavor of whatever you use to marinate or season it with.
Taco Toppings
The best part about homemade tacos is the toppings! Along with Mexican coleslaw and avocado crema, these are more of my favorite tofu taco topping ideas:
- Guacamole
- Sliced jalapeños
- Shredded cheese
- Homemade enchilada sauce
- Restaurant-style salsa or homemade salsa verde
- Refried beans
What to Eat With Tofu Tacos
I love serving these tofu tacos with Tex-Mex appetizers like this baked Mexican cheese dip or Chili’s copycat salsa and crunchy tortilla chips for dipping. For an easy family meal, enjoy these tacos with easy vegetarian sides like Spanish rice or cilantro lime rice and slow cooker black beans.
More Ways to Use Tofu Taco Meat
Why stop at tacos, when there are so many more delicious ways to use this easy tofu taco filling?
- Nachos. Use this filling as a replacement for ground beef in air fryer nachos, or make vegetarian sheet pan nachos.
- Enchiladas. Make easy homemade tofu enchiladas.
- Skillet dinners. Try Mexican skillet rice with tofu instead of beef, or make a pierogi taco skillet.
- Leftovers. Leftover tofu taco meat makes a great addition to vegetarian breakfast tacos or chipotle bowls (simply swap out the meat for tofu).
Storing and Reheating Leftovers
- To Store. Store any leftover tofu filling in an airtight container in the fridge for up to 4 days. Reheat the tofu in the microwave or in a skillet on the stovetop (my preferred method).
- Freeze. Freeze the tofu taco meat in a freezer-safe container for up to 3 months. Defrost the tofu in the fridge before reheating.
More Taco Recipes
Tofu Tacos
Easy tofu tacos are a high-protein vegetarian meal made with crumbly tofu taco filling fried with a smoky, spicy seasoning blend and served up in a warm tortilla. Don't forget the Mexican coleslaw and creamy avocado dressing!
Ingredients
- 1 pound firm tofu (or extra firm)
- 3 Tablespoons low sodium soy sauce
- 1 Tablespoon apple cider vinegar
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon salt
- 2 Tablespoons olive oil, divided
Mexican Coleslaw
- 1 (10 oz) bag coleslaw mix
- ¼ cup chopped cilantro
- ¼ cup mayo
- 2 Tablespoons lime juice
- ½ teaspoon salt
Avocado Cream
- 1 avocado
- 1/3 cup sour cream
- 2 Tablespoon lime juice
- ¼ teaspoon salt
- 8 corn tortillas
Instructions
- Cut tofu in half lengthwise, wrap in a clean kitchen towel, place on a baking sheet with a heavy pot sitting on top. Let sit for 30 minutes.
- Meanwhile make the coleslaw by mixing the cilantro, mayo, lime juice, and salt in the bottom of a mixing bowl. Add coleslaw mix and toss to evenly coat. Store in the fridge until ready to serve.
- To make the Avocado Cream, add everything to a small food processor and process until smooth.
- Remove the kitchen towel and crumble the tofu into a large bowl, so it resembles crumbled meat. Add soy sauce, vinegar, paprika, garlic powder, chili powder, cumin, cayenne, salt and 1 Tablespoon olive oil. Mix until everything is well-coated.
- Heat a large skillet over high heat with the remaining olive oil. Add the tofu crumbles and cook for 8-10 minutes until browned and the mixture is hot.
- Serve in warmed tortillas topped with Mexican coleslaw, avocado cream, and your favorite taco toppings.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 491Total Fat 36gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 27gCholesterol 17mgSodium 1199mgCarbohydrates 32gFiber 9gSugar 3gProtein 17g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Beth
Monday 8th of April 2024
The texture is a bit different, but otherwise, this is super close to beef tacos. I love these, and I'd call them the perfect gateway to meat-free eating. Very tasty.