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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/crispy-vegetarian-tofu-tacos-recipe/