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Easy Tofu Tacos

Tofu Tacos

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5 from 18 reviews

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love. 

Ingredients

Scale

For the tofu

  • 12 to 14-ounce block extra-firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons smoked paprika
  • 3 tablespoons olive oil, divided

For the tacos

  • 2 cups red cabbage
  • Lime wedges
  • Fresh cilantro leaves, torn
  • Pico de gallo (purchased or homemade)
  • Vegan yogurt (or regular), mixed with salt and Mexican hot sauce to taste 

Instructions

  1. Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands, but don’t worry. It should only take a few seconds!)
  2. Stir in the soy sauce, vinegar, salt, garlic powder, chili powder, cumin, smoked paprika, and 2 tablespoons of the olive oil.
  3. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet.
  4. Add the tofu and cook on medium-high for 8 to 10 minutes, breaking up large pieces into bite-sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)
  5. Assemble the toppings: Thinly slice the red cabbage, and place it in a bowl. Spritz with the juice of 2 lime wedges and add a few pinches kosher salt. Mix the vegan yogurt with Mexican hot sauce to taste, and add a few pinches of salt. 
  6. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  7. Serve: Place the tofu crumbles in the tortillas, then top with toppings and enjoy.