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Square photo of some tofu tacos
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4.80 from 5 votes

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Mexican
Diet: Vegan
Servings: 8 tacos
Calories: 262kcal
Author: Iosune

Ingredients

For the tofu tacos:

  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon tomato paste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 14 oz firm tofu drained
  • 6-8 small corn or flour tortillas

Toppings:

  • 1 avocado sliced
  • ½ cup corn kernels
  • 2-4 tablespoon red onion chopped
  • 2-4 tablespoon fresh cilantro chopped
  • Lime or lemon juice to taste
US Customary - Metric

Instructions

  • Preheat the oven to 400ºF or 200ºC.
  • 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.
  • 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, or until golden brown and slightly crispy. 
  • 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. Repeat this process with all the remaining tortillas.
  • 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.
  • 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: 1taco | Calories: 262kcal | Carbohydrates: 31.4g | Protein: 9.6g | Fat: 12g | Saturated Fat: 2.8g | Sodium: 643mg | Fiber: 4g | Sugar: 2.8g