Crispy Vegan Tofu Tacos

Delicious and filling tacos made with crispy tofu and topped with sliced red cabbage, green onions, salsa, lime juice, and cilantro. Packed with protein, fiber and flavor! It comes together in 30 minutes, perfect for taco night or meal prep!

About

Tofu is one of those versatile ingredients that can take on the flavor of any dish. In this recipe we use an easy marinade to give the tofu a more Mexican-inspired flavor.

We went with crispy tofu bites adapted from our Air Fryer Tofu recipe but you could also crumble and bake the tofu to be more like ground beef.

Why we love these tofu tacos:

-simple to make
-meal prep friendly
-easy to customize and add additional flavors or ingredients
-perfect for taco Tuesdays
-family friendly
-ready in 30 minutes or less

They also boasts over 14 grams of protein and 7 grams of fiber per serving!

Key ingredients

Extra firm tofu—holds its shape and absorbs flavors well, making it a great choice for this recipe!

RELATED: Learn about the different types of tofu and the best ways to use them.

For the marinade:
low-sodium soy sauce
maple syrup—or agave syrup
onion powder
garlic powder
chili powder—optional, more if you like it spicier
ground cumin

For the taco and fillings:
corn tortillas
red cabbage
cilantro
green onions
prepared salsa
lime juice

Instructions

Step 1: Start by draining the tofu and press out excess water. You can do this by wrapping the block of tofu in a clean lint-free cloth or paper towels and setting a plate or cutting board on top with weighted objects or by using a tofu press. Allow the tofu to press for at least 10 minutes.

Step 2: Mix together the marinade ingredients in a small bowl. When the tofu is ready, cut into cubes and place in a shallow dish. Add the marinade to the dish and allow the tofu to marinate for 10-15 minutes.

Step 3: Preheat oven or air fryer to 400F degrees. If using an air fryer, evenly spread out the tofu and cook for 10-15 minutes, flipping halfway. If using an oven, place tofu on a baking tray lined with parchment paper and bake for 25-30 minutes until golden, flipping halfway.

Step 4: Meanwhile, prep the veggies. Remove the outer leaves from the cabbage, slice in half, then slice in half again, then slice into thin strips. For the cilantro, wash then chop the leaves (and stems if you like).

Step 5: Assemble your tacos. Warm up your corn tortillas on a skillet or in a microwave, then top with crispy tofu pieces, sliced red cabbage, salsa, chopped cilantro and a drizzle of lime juice.

Additional topping ideas:
Shredded lettuce
Red onion
Diced tomatoes
Avocado slices
Shredded vegan cheese
Vegan sour cream

Storage

Store everything separate in airtight containers in the refrigerator. Tofu will last up to 4 days. For maximum crispiness, reheat in an air fryer or oven.

More meal prep friendly recipes

Chili Sin Carne

Vegan Ceviche with Hearts of Palm

Mason Jar Salads

Vegan Enfrijjoladas

Vegan Snickers Overnight Oats

For more plant-based eats check out the Health My Lifestyle Meal Planner. It makes plant-based eating effortless with easy recipes and simple customizable meal plans designed for busy people! Try for free!

📖 Recipe

Crispy Vegan Tofu Tacos

Delicious and filling tacos made with crispy tofu and topped with sliced red cabbage, green onions, salsa, lime juice, and cilantro. Packed with protein, fiber and flavor! It comes together in 30 minutes, perfect for taco night or meal prep!

5 from 5 votes

Print Pin Rate

course: Main Course

cuisine: Mexican

servings: 4

prep time: 20 mins

cook time: 10 mins

total time: 30 mins

Author: Rachel

Ingredients

US CustomaryMetric

• ▢ 16 oz extra firm tofu, or firm tofu

For the marinade:

• ▢ ¼ cup low-sodium soy sauce, *
• ▢ ½ tbsp maple syrup, or agave syrup
• ▢ ½ tsp onion powder
• ▢ ½ tsp garlic powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder, optional, more if you like it spicier

For the taco:

• ▢ ¼ red cabbage
• ▢ ½ bunch cilantro
• ▢ 1 lime, juiced
• ▢ 2 stalks green onions, sliced
• ▢ 1 cup prepared salsa, I used a mango salsa
• ▢ 8-10 corn tortillas

Instructions

• Drain the tofu and press out excess water by wrapping in a clean lint-free cloth or paper towel and setting a plate or cutting board on top with weighted objects. Allow the tofu to press for at least 10 minutes.
• Mix together the marinade ingredients in a small bowl. When the tofu is ready, cut into cubes and place in a shallow dish. Add the marinade to the dish and allow the tofu to marinate for 10-15 minutes.
• Preheat oven or air fryer to 400°F (205°C). If using an air fryer, evenly spread out the tofu in the air fryer basket and cook for 10-15 minutes, flipping halfway. If using an oven, place on a baking tray lined with parchment paper and bake for 25-30 minutes until golden, flipping halfway.
• Meanwhile, prep the veggies. Remove the outer leaves from the cabbage, slice in half, then slice in half again, then slice into thin strips. For the cilantro, wash then chop the leaves (and stems if you like). Wash and thinly slice the green part of the green onion.
• Assemble the tacos. Warm up your corn tortillas on a skillet or in a microwave, then top with crispy tofu pieces, sliced red cabbage, salsa, chopped cilantro, green onion, and a drizzle of lime juice.

Notes

*In order to be gluten-free, use liquid aminos instead.

Store leftovers in an airtight container in the refrigerator for up to a few days. To reheat, place tofu in the air fryer for a few minutes to crisp up.

Additional topping ideas:

• Shredded lettuce
• Red onion
• Diced tomatoes
• Avocado slices
• Shredded vegan cheese
• Vegan sour cream

 

This is our favorite air fryer for making crispy tofu.

Nutrition Per Serving

Calories: 239kcal Carbohydrates: 40g Protein: 14g Fat: 4g Saturated Fat: 1g Sodium: 1110mg Potassium: 679mg Fiber: 7g Sugar: 8g Vitamin A: 1138IU Vitamin C: 36mg Calcium: 146mg Iron: 4mg

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