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.
RELATED: See which are the best vegan tortillas or make your own!
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
Vegan Ceviche with Hearts of Palm
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📖 Recipe
Crispy Vegan Tofu Tacos
Ingredients
- 16 oz extra firm tofu, or firm tofu
For the marinade:
- ¼ cup low-sodium soy sauce, *
- ½ tablespoon maple syrup, or agave syrup
- ½ teaspoon onion powder
- ½ teaspoon 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
- Shredded lettuce
- Red onion
- Diced tomatoes
- Avocado slices
- Shredded vegan cheese
- Vegan sour cream
Nutrition Per Serving
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Jessica Formicola
I have never been a big fan of tofu until I tried these tacos- full of flavor and definitely a winner in my book!
Health My Lifestyle
Yay I'm so glad you gave these a try and enjoyed it 🙂
Sue
Getting tofu crispy is the key - thanks for all the tips!
Health My Lifestyle
My pleasure! 🙂
rebecca
these look delicious! I love how crispy this tofu is
Health My Lifestyle
Thank you! I can't get enough of that crispy tofu as well 🙂
Michelle
I loved this recipe! It was so delicious! I've always got tofu in my fridge and I usually make my usual stewed tofu. I'm glad I stumbled upon your recipe!
Health My Lifestyle
Thanks, Michelle! I'm so happy to hear you enjoyed it 🙂
Sara Welch
This was such an unique and unexpected recipe! So delicious and crispy; easily, a new favorite in my home!
Health My Lifestyle
I'm so glad to hear that Sara!