Go Back
–+ servings
Homemade baked tofu tacos with fresh toppings and vegan sour cream.
Print Recipe
4.80 from 5 votes

Tofu Tacos

Tofu Tacos are one of the easiest ways to turn a block of tofu into a flavorful, satisfying meal. The tofu bakes until golden and slightly crispy, then gets tucked into warm tortillas with fresh toppings. They’re an easy homemade dinner that’s full of flavor and simple to make.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Mexican
Diet: Vegan
Servings: 8 tacos
Calories: 126kcal
Author: Iosune Robles

Ingredients

For the tofu tacos

  • 2 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 1 14-ounce block firm or extra-firm tofu drained and patted dry
  • 8 small corn or flour tortillas

Optional toppings

  • 1 avocado cubed
  • ¼ cup red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • Lime or lemon juice to taste
  • Vegan sour cream for serving
US Customary - Metric

Instructions

  • Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
    A baking sheet lined with parchment paper.
  • In a large bowl, mix the soy sauce, tomato paste, olive oil, garlic powder, onion powder, cumin, paprika, chili powder, and black pepper until a thick paste forms.
    Tofu taco sauce in a bowl.
  • Crumble the tofu directly into the bowl and toss well until all the crumbles are evenly coated.
    Tofu crumbles coated in taco sauce in a bowl.
  • Spread the tofu in a thin, even layer on the prepared baking sheet, making sure it’s not overcrowded so it browns instead of steaming.
    Seasoned tofu crumbles spread in a thin layer on a lined baking sheet.
  • Bake for 25–30 minutes, stirring halfway through, until deeply golden and slightly crispy around the edges. If you prefer it more golden and crispy, bake for a few extra minutes.
    Baked tofu crumbles on a baking sheet.
  • Warm the tortillas according to package directions. Fill each tortilla with the baked tofu and top with avocado, red onion, cilantro, a squeeze of fresh lime juice, and vegan sour cream if using. Serve immediately.
    Homemade tofu tacos with avocado, red onion, cilantro, and vegan sour cream, served with extra toppings on the side.

Notes

  • Store any leftover tofu filling in an airtight container in the refrigerator for up to 4–5 days.
  • The tofu filling can be frozen for up to 2–3 months. Let it cool completely before freezing and thaw overnight in the fridge before reheating.
  • To reheat, warm the tofu in a skillet over medium heat until heated through. You can also use the microwave, but a skillet helps bring back some texture.
  • Nutritional information is an estimate and does not include the optional vegan sour cream.

Nutrition

Serving: 1taco | Calories: 126kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 302mg | Potassium: 258mg | Fiber: 4g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
QR Code linking back to recipe