Go Back
+ servings
Vegan tofu tacos on a plate with ingredients in small bowls surrounding it

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!
Course Main Course
Cuisine Mexican
Diet Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 239kcal
Author Rachel


  • Air Fryer or Oven


  • 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


  • 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.


*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.


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