Tofu Tacos

Tofu tacos, a flavorful and convenient recipe. An easy meal you can have for lunch or dinner that’s only made with nutritious ingredients!

These tofu tacos are a great way to eat healthier and 100% vegan food! They are really easy to prepare and super affordable, and they also contain good-quality vegan protein. My favorite vegan tacos!

To make them you need common ingredients you probably already have in your pantry, such as soy sauce, tofu, avocado, onions… But the best part is that you can customize them with your favorite spices. This tofu tacos recipe really is out of this world!

How to make tofu tacos

• Preheat the oven to 400ºF or 200ºC.
• Add all the tofu tacos ingredients to the bowl except the tofu and the tortillas and mix until well combined.
• Crumble the tofu with your hands into the bowl with the paste and stir until well combined.
• Bake onto a lined baking sheet for 20-25 minutes, stirring halfway through.
• Heat the tortillas according to package directions. 
• To assemble the tacos, just grab a tortilla and add some tofu mixture, then the avocado slices, corn kernels, chopped onion, fresh cilantro, and finally some lime or lemon juice to taste.
• Serve your tofu tacos immediately.

Tofu tacos ingredients and tips

• Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. If you don’t consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
• Tomato paste: it’s the best option for these vegan tacos, but if you can’t find it, use tomato sauce instead.
• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, you can use any type of oil. I always use extra virgin oils when possible because they’re healthier. 
• Garlic powder.
• Onion powder.
• Ground cumin.
• Paprika.
• Chili powder: these tofu tacos recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy. Feel free to make your own chili powder at home using our recipe, it’s extremely easy!
• Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one more convenient and easier to measure with a teaspoon.
• Firm tofu: firm or extra firm tofu work best for these vegan tacos. Soft or silken tofu is not a good option, as it will fall apart easily.
• Corn or flour tortillas: for my tofu tacos I like to use small flour tortillas, but feel free to use any other type of tortillas. You could also serve the filling with some rice on the side if you prefer.
• If you want to use a different kind of vegan protein, you could make your vegan tacos with chopped seitan, tempeh, or even tempeh bacon.
• I served them with vegan sour cream.

Looking for more vegan dinner recipes?

• Vegan Tacos
• Vegan Burrito
• Jackfruit Tacos
• Vegan Fajitas
• Vegan Enchiladas

Did you make this tofu tacos recipe?

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Tofu Tacos

• Author: Iosune
• Prep: 15 mins
• Cook: 25 mins
• Total: 40 mins
• 6–8 tacos 1x
• Main Dish
• Mexican
• Vegan

★★★★★ 4.5 from 2 reviews

Servings 6–8 tacos 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Tofu tacos, a flavorful and convenient recipe. An easy meal you can have for lunch or dinner that’s only made with nutritious ingredients!

Ingredients

For the tofu tacos:

• 2 tbsp soy sauce or tamari
• 2 tbsp tomato paste
• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• ½ tsp ground black pepper
• 14 oz firm tofu (400 g), drained
• 6–8 small corn or flour tortillas

Toppings:

• 1 avocado, sliced
• ½ cup corn kernels (80 g)
• 2–4 tbsp red onion, chopped
• 2–4 tbsp fresh cilantro, chopped
• Lime or lemon juice to taste

Instructions

1. Preheat the oven to 400ºF or 200ºC.
2. Add all the tofu tacos ingredients to the bowl except the tofu and tortillas (soy sauce, tomato paste, oil, garlic powder, onion powder, cumin, paprika, chili powder, and pepper), and mix until well combined.
3. Crumble the tofu with your hands into the bowl with the paste, and stir until well combined.
4. Bake onto a lined baking sheet for 20-25 minutes, stirring halfway through, or until golden brown and slightly crispy. 
5. Heat the tortillas according to package directions. 
6. To assemble the tacos, just grab a tortilla and add some tofu mixture, then the avocado slices, corn kernels, chopped onion, fresh cilantro, and finally some lime or lemon juice to taste. Repeat this process with all the remaining tortillas.
7. If you want to use a different kind of vegan protein, you could make your vegan tacos with chopped seitan, tempeh, or even tempeh bacon.
8. For a refreshing touch, I suggest you serve your tofu tacos with some fruit infused water. It is perfect to fight the hot summer weather!
9. Best when fresh, you can keep all the ingredients in the fridge separately and assemble your tofu tacos right before eating. The tofu mixture lasts for up to 1 week in the fridge or 1 month in the freezer if you keep it in an airtight container.

Notes

• Feel free to customize your tofu tacos recipe with any toppings, spices, or sauces you’d like.
• These vegan tacos call for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy. I suggest you make your own chili powder at home using our recipe, it’s extremely easy!
• I served them with vegan sour cream.
• If you’re going to use frozen corn kernels for this tofu tacos recipe, you’ll need to cook them first.
• If you don’t want to eat tortillas, serve the filling with some rice on the side.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 262
• Sugar: 2.8 g
• Sodium: 643 mg
• Fat: 12 g
• Saturated Fat: 2.8 g
• Carbohydrates: 31.4 g
• Fiber: 4 g
• Protein: 9.6 g