Crispy Tofu Tacos Recipe

Introduction

Crispy Tofu Tacos are a delicious plant-based twist on a classic favorite. Packed with flavorful spices and creamy avocado sauce, these tacos are perfect for a quick weeknight meal or casual gathering. The tofu crisps up beautifully, giving each bite a satisfying crunch.

Ingredients

• 2 (14- to 16-ounce) blocks firm tofu
• 1/4 cup plus 3 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
• Salt and black pepper
• 1/4 cup tomato paste
• 2 ripe avocados
• 2 tablespoons mayonnaise (vegan, if desired)
• 1/2 teaspoon finely grated lime zest and 3 tablespoons juice
• 8 flour or 10 corn tortillas, warmed
• Minced red onion, thinly sliced radishes and chopped cilantro, for serving

Instructions

1. Step 1: Heat the oven to 400 degrees Fahrenheit.
2. Step 2: Prepare your tofu by draining it and squeezing out excess moisture over the sink. It may break into chunks—that’s okay. Coarsely grate the tofu onto two large foil-lined sheet pans (about 11-by-17 inches each).
3. Step 3: Drizzle 2 tablespoons olive oil and 1 tablespoon soy sauce over the tofu in each pan. In a small bowl, combine the cumin, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper. Sprinkle half of this seasoning mix over each pan, then toss to coat evenly. Spread the tofu into an even layer.
4. Step 4: Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens, and crisps, about 30 to 35 minutes.
5. Step 5: In a small bowl, mix the tomato paste with the remaining 3 tablespoons olive oil. Drizzle half the mixture over the tofu in each pan, toss to combine, and spread into an even layer. Roast again until the tofu crackles audibly and develops a slight crunch, 10 to 15 minutes.
6. Step 6: While the tofu roasts, prepare the avocado cream. In a small food processor or blender, combine the avocados, mayonnaise, lime zest, and lime juice until creamy. Season generously with salt.
7. Step 7: To serve, swipe the warmed tortillas with the avocado cream. Top with the crispy tofu mixture, then garnish with minced red onion, sliced radishes, and chopped cilantro. Serve immediately.

Tips & Variations

• Pressing the tofu for 15-30 minutes before grating can help remove even more moisture for extra crispiness.
• For a smoky kick, try adding a pinch of chipotle powder or smoked chili powder to the seasoning mix.
• Swap mayo for vegan yogurt for a lighter avocado cream alternative.
• Use gluten-free tamari instead of soy sauce to make the dish gluten-free.
• Add pickled jalapeños or hot sauce for extra heat if you like spicy tacos.

Storage

Store leftover crispy tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to regain some crispness before serving. Keep avocado cream separate and fresh; it’s best used within a day to avoid browning. Warm tortillas just before serving to maintain their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of firm tofu?

Firm tofu is best for this recipe because it holds its shape and crisps up nicely. Silken tofu is too fragile and will not work well when grated and roasted.

How can I make the tofu extra crispy?

Draining and squeezing out excess moisture before grating is key. Also, roasting the tofu in a single layer without crowding the pan allows it to crisp evenly. Adding oil and roasting twice as directed in the recipe enhances the crunch.

Crispy Tofu Tacos Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

These Crispy Tofu Tacos are a flavorful and satisfying plant-based meal featuring oven-roasted tofu seasoned with smoky spices and served with a creamy avocado sauce. The tofu is grated and roasted until crispy, then tossed with a tomato paste glaze for extra depth. Served on warm tortillas with fresh toppings like red onion, radishes, and cilantro, these tacos are perfect for a comforting vegan dinner packed with texture and bold flavors.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

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Tofu and Seasonings

• 2 (14- to 16-ounce) blocks firm tofu
• 1/4 cup plus 3 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon ground cayenne pepper (adjust to taste)
• Salt and black pepper, to taste (approx. 1 teaspoon each for seasoning)
• 1/4 cup tomato paste

Avocado Cream Sauce

• 2 ripe avocados
• 2 tablespoons mayonnaise (vegan mayo if desired)
• 1/2 teaspoon finely grated lime zest
• 3 tablespoons lime juice
• Salt, to taste

Other

• 8 flour or 10 corn tortillas, warmed
• Minced red onion, for serving
• Thinly sliced radishes, for serving
• Chopped cilantro, for serving

Instructions

1. Preheat the oven. Set your oven to 400°F (204°C) to prepare for roasting the tofu, which will give it a crispy texture.
2. Prepare the tofu. Drain the tofu and squeeze out any excess moisture; it’s normal if the tofu breaks into chunks. Coarsely grate the tofu onto two large foil-lined baking sheets, ensuring it crumbles unevenly for texture. Drizzle each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce.
3. Season the tofu. In a small bowl, combine ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Sprinkle half of this seasoning mix over each pan of tofu and toss well to coat. Spread the tofu in an even layer on the sheets.
4. Roast the tofu. Place the baking sheets in the oven and roast for 30 to 35 minutes, stirring halfway through and rotating pans so tofu crisps evenly and darkens.
5. Add tomato paste glaze. Mix the tomato paste with the remaining 3 tablespoons olive oil. Drizzle this mixture evenly over the tofu, toss to coat, and spread back into an even layer.
6. Roast again. Return the tofu to the oven and roast for an additional 10 to 15 minutes until it crackles audibly and develops a slight crunch.
7. Prepare the avocado cream. While the tofu roasts, blend the avocados, mayonnaise, lime zest, and lime juice in a food processor or blender until smooth and creamy. Season generously with salt to taste.
8. Assemble the tacos. Spread a generous swipe of avocado cream on each warmed tortilla. Top with the crispy tofu mixture, then garnish with minced red onion, thinly sliced radishes, and chopped cilantro.
9. Serve immediately. Enjoy the crispy tofu tacos while warm for the best flavor and texture.

Notes

• For a spicier version, increase the cayenne pepper to 1/2 teaspoon; reduce for milder heat.
• Use either flour or corn tortillas based on preference or dietary needs.
• Ensure the tofu is well-drained before grating to achieve maximum crispiness.
• Vegan mayonnaise can be used to keep the recipe fully plant-based.
• These tacos are best served fresh but leftover tofu can be refrigerated up to 3 days and gently reheated.

Keywords: crispy tofu tacos, vegan tacos, baked tofu recipe, avocado cream, plant-based taco, tofu main dish, Mexican-inspired vegan recipe