Crispy Vegetarian Tofu Tacos Recipe

Introduction

Crispy Vegetarian Tofu Tacos are a flavorful and satisfying twist on traditional tacos. The tofu is perfectly crisped and seasoned, making it a hit even with picky eaters. Paired with fresh toppings and warm corn tortillas, this quick and easy recipe is sure to become a favorite for taco nights.

Ingredients

• Extra-Firm Tofu: 1 block (14-16 oz)
• Cornstarch: 1/4 cup
• Taco Seasoning: 2 tablespoons
• Olive Oil: 2 tablespoons
• Corn Tortillas: 12-16
• Shredded Lettuce: 1 head (romaine or iceberg)
• Diced Tomatoes: 2 medium
• Diced Red Onion: 1/2 red onion
• Avocado or Guacamole: 1-2 avocados or 1 cup guacamole
• Salsa: 1 cup
• Sour Cream or Vegan Sour Cream: 1/2 cup
• Cilantro (chopped): 1/4 cup
• Lime Wedges: 1-2 limes
• Shredded Cheese (optional, vegetarian): 1/2 cup (Monterey Jack, cheddar, or cotija)

Instructions

1. Step 1: Press the tofu by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top. Let it press for at least 30 minutes to remove excess water for crispiness.
2. Step 2: Remove the towels and cut the tofu into bite-sized cubes, about ½ to ¾ inch.
3. Step 3: Toss the tofu cubes in a bowl with cornstarch and taco seasoning until evenly coated.
4. Step 4: Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Step 5: Add tofu cubes in a single layer without overcrowding. Cook 5-7 minutes per side until golden and crispy, flipping occasionally.
6. Step 6: Warm the corn tortillas in a dry skillet for about 30 seconds per side or heat them in the oven or microwave until pliable.
7. Step 7: Assemble tacos by placing crispy tofu on each tortilla and topping with lettuce, tomatoes, onion, avocado or guacamole, salsa, sour cream, cilantro, and a squeeze of lime juice.
8. Step 8: Serve immediately while tofu is crispy and tortillas are warm. Enjoy!

Tips & Variations

• Use extra-firm tofu and press it thoroughly to get the crispiest texture.
• Cook tofu in batches to avoid overcrowding and steaming.
• Try baking tofu at 400°F (200°C) for 20-25 minutes as a healthier alternative, flipping halfway through.
• Customize toppings with roasted corn, pickled onions, mango salsa, or hot sauce for extra flavor.
• Substitute cornstarch with arrowroot or potato starch if needed for crispiness.
• Use flour tortillas if you prefer, though corn tortillas are traditional and gluten-free.

Storage

Store leftover cooked tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to crisp it again. Keep tortillas and toppings separate to prevent sogginess. Assemble tacos fresh before serving leftovers for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos vegan?

Yes, these tacos are naturally vegetarian and easily vegan. Use vegan taco seasoning, omit cheese or use vegan cheese, and choose vegan sour cream or skip it entirely.

How do I press tofu effectively without a tofu press?

Wrap the tofu block in paper towels or a clean kitchen towel. Place it on a plate and put a heavy object like a cast iron skillet, stack of books, or cans on top. Let it press for at least 30 minutes to remove excess moisture.

Crispy Vegetarian Tofu Tacos Recipe

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4.6 from 51 reviews

These Crispy Vegetarian Tofu Tacos offer a delicious and healthy twist on traditional tacos, featuring extra-firm tofu coated in cornstarch and taco seasoning, pan-fried to crispy perfection. Combined with fresh toppings like shredded lettuce, diced tomatoes, avocado, salsa, and a squeeze of lime inside warm corn tortillas, this recipe is a satisfying and flavorful vegetarian meal perfect for weeknight dinners or taco nights.

• Author: lina
• Prep Time: 50 minutes (including tofu pressing time; 20 minutes active prep)
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes (includes pressing time; approx. 40 minutes active cooking if tofu pressed in advance)
• Yield: 4 servings (3 tacos per serving) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tofu and Seasoning

• 1 block extra-firm tofu (14–16 oz)
• 1/4 cup cornstarch
• 2 tablespoons taco seasoning (low-sodium preferred)
• 2 tablespoons olive oil (or avocado oil)

Tortillas

• 12–16 corn tortillas (gluten-free; flour tortillas can be substitute)

Toppings

• 1 head shredded romaine or iceberg lettuce
• 2 medium diced tomatoes (Roma or cherry)
• 1/2 red onion, diced
• 1–2 avocados or 1 cup guacamole
• 1 cup salsa (mild to hot)
• 1/2 cup sour cream or vegan sour cream
• 1/4 cup chopped fresh cilantro
• 1–2 limes, cut into wedges
• Optional: 1/2 cup shredded cheese (Monterey Jack, cheddar, or cotija)

Instructions

1. Press the Tofu: Remove the tofu from its packaging, drain excess water, and wrap it in several layers of paper towels or a clean kitchen towel. Place a heavy object like a cast iron skillet on top and press for 30 minutes to 1 hour to remove moisture, which ensures crispy tofu.
2. Prepare the Tofu: After pressing, cut the tofu into 1/2 to 3/4 inch bite-sized cubes for even cooking.
3. Coat the Tofu: In a medium bowl, toss tofu cubes with cornstarch and taco seasoning until each piece is evenly coated, creating the base for a crispy crust.
4. Cook the Tofu: Heat olive oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer, avoiding overcrowding to prevent steaming.
5. Crisp the Tofu: Cook tofu for 5-7 minutes on each side, flipping occasionally, until golden brown and crispy on all sides.
6. Warm the Tortillas: While tofu cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 350°F oven for 10-15 minutes, or microwave briefly in damp paper towels to make them pliable.
7. Assemble the Tacos: Place a few crispy tofu cubes on each warm tortilla.
8. Add Toppings: Layer with shredded lettuce, diced tomatoes, red onion, avocado or guacamole, salsa, sour cream (or vegan option), cilantro, and a squeeze of lime juice to brighten flavors.
9. Serve and Enjoy: Serve immediately to enjoy the tofu’s crispiness along with the warm tortillas and fresh toppings for a flavorful vegetarian taco experience.

Notes

• Press tofu thoroughly to achieve maximum crispiness; longer pressing (up to overnight) yields even better results.
• Do not overcrowd the skillet when frying tofu to avoid steaming and ensure crisp texture.
• Use medium-high heat to get a good sear without burning the tofu.
• Use enough oil to coat the pan to prevent sticking and promote crispness.
• Warm tortillas properly for soft, pliable texture and enhanced flavor.
• Customize toppings freely: add roasted corn, pickled onions, shredded cabbage, mango salsa, or hot sauce for variety.
• To make vegan, use vegan taco seasoning, omit cheese or use vegan cheese, and substitute sour cream with vegan sour cream.
• Store pressed tofu in the fridge for up to 2 days if prepping in advance; cooked tofu can be refrigerated for up to 3 days and reheated with crisping.
• Substitute cornstarch with arrowroot or potato starch if needed; flour can be used but will be less crispy.
• Flour tortillas or other varieties like whole wheat or cassava flour tortillas can be used according to preference.

Keywords: vegetarian tofu tacos, crispy tofu recipe, tofu tacos, meatless tacos, healthy tacos, vegetarian Mexican recipes, taco night, quick vegetarian dinner