These Tofu Tacos are the perfect, nutritious and delicious plant-based dinner. Theyre quick, easy, and packed with so much flavor, theyll convert even the biggest tofu skeptics!
Contents
Why youll love it
- Easy. If youve never worked with tofu before, this is a great place to start, because you dont need a tofu presswe just pat the tofu with a paper towel.
- Delicious and Nutritious. This is a great introduction into tofu, because it really takes on the flavor of the taco seasoningsand who doesnt love that! Bonus: tofu is packed with plant-based protein!
- Versatile. Throw the tofu taco meat into a tortilla, over a bed of lettuce, or on top of chips with cashew queso for plant-based nachos!
Ingredients
- Oil any neutral flavored oil will do, such as avocado oil or canola oil. I use avocado oil, because it has a mild flavor, high smoke point, and I always have it on hand.
- Soy Sauce use coconut aminos or tamari to keep this recipe gluten-free.
- Taco Sauce use mild, medium, or hot depending on your preferred spice level. Any store-bought variety will do.
- Lime Juice fresh or bottled lime juice works. Lemon juice may also be used if thats all you have on hand.
- Chipotles in Adobo Sauce adds a smoky, subtly spicy flavor. If youre sensitive to heat, feel free to halve. I dont recommend omitting, because youll lose out on depth of flavor.
- Taco Seasoning use 1 (1.25 oz) packet taco seasoning to keep things easy, or make homemade!
- Tofu comes in silken, firm, extra-firm, etc. Youll want 1 (16 oz) package extra-firm tofu, because youll tear the tofu into bite sized pieces and youll want it to keep its shape. Anything softer than extra-firm will likely fall apart too much in the oven.
How to make
- Tear the tofu into large bite sized pieces, place in a single layer on a stack of paper towels, then gently blot the pieces dry.
- Place oil, soy sauce, taco sauce, lime juice, minced chipotles, and taco seasoning into a medium-sized bowl, whisk until smooth, then fold in the tofu pieces.
- Place in a single layer onto a silicone mat lined baking sheet and bake at 350 degrees F until the desired texture is reached, then serve as desired and enjoy!
How to use tofu taco meat
- Taco. Serve in a hard or soft taco shell and top with your favorite taco fixins.
- Quesadilla. Stuff tofu taco meat in between two tortillas with your favorite cheese (vegan, if necessary), then heat in a pan until crispy and delicious.
- Enchilada. Fill corn or flour tortillas with the tofu, top with enchilada sauce and cheese, then bake until heated through.
- Nachos. Sprinkle tortilla chips with tofu, black beans, corn, and cheese, then bake and top with all your favorite nacho toppings.
- Taquitos. Fill corn tortillas with tofu, roll, fry, then dunk into cilantro lime sauce.
- Burritos. Fill a large flour tortilla with tofu, rice, beans, and fajitas veggies, roll, pan fry, then serve with vegan cashew queso, pico de gallo, and cilantro lime sauce.
Tofu taco toppings
- Vegan Cashew Queso
- Pico de Gallo
- Guacamole
- Pickled Red Onions
- Cilantro Lime Sauce (use plant-based varieties for the mayo and sour cream for a vegan version)
What to serve with vegan tofu tacos
- Easy Black Beans
- Instant Pot Spanish Rice or Coconut Lime Rice
- Mexican Street Corn Salad
How to store
Leftover tofu will last in an airtight container in the fridge for 4-5 days or in the freezer for 4-6 months.
To reheat, thaw in the fridge, if frozen, then warm in the oven or microwave.
Jennifer
Tofu Tacos
These Tofu Tacos are the perfect, nutritious and delicious plant-based dinner. They’re quick, easy, and packed with so much flavor, they’ll convert even the biggest tofu skeptics!
Course Main DishCuisine American, MexicanKeyword healthy mexican food recipe, tofu taco meat, tofu tacos, vegan mexican food, vegan taco meat, vegan taco recipe, vegan tofu tacos
Servings 1 pound
Calories 478kcal
Equipment
- Baking Sheet
- Silicone Mats
- Mixing Bowls
- Whisk
- Tupperware
Ingredients
- 1(16 oz) blockextra-firm tofudrained
- 1tablespoonavocado oilanother neutral flavored oil may be used
- 1tablespoonsoy sauceor gluten-free alternative
- 1tablespoontaco sauce
- 1tablespoonlime juice
- 2chipotles in adobo saucefinely minced
- 1(1.25 oz) packettaco seasoning
- saltto taste (I did 1/4 teaspoon)
Serving Suggestions
- Tortillas
- Cilantro Lime Sauceuse vegan mayo/sour cream, if necessary
- Vegan Cashew Queso
- Pico de Gallo
- Guacamole
- Pickled Red Onions
US Customary – Metric
Instructions
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Tear the tofu into large bite sized pieces, place in a single layer on a stack of paper towels, then gently blot the pieces dry. Allow the paper towel to soak up some of the liquid while you make the sauce.
- Place oil, soy sauce, taco sauce, lime juice, minced chipotles, and taco seasoning into a medium-sized bowl and whisk until smooth.
- Gently fold in the dried tofu pieces, then taste and season with salt, if necessary.
- Place in a single layer onto the prepared baking sheet and bake for 30-45 minutes, or until the desired texture is reached, stirring halfway through.
- Serve in tortillas with toppings of choice and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
See other Ways to Use Tofu Taco Meat if you want to serve it as something other than a taco.
Nutritional information is for the whole batch of tofu. Serving size varies greatly on how you serve it (large tortillas, as a nacho topping, in a quesadilla, etc).Â
Nutrition
Serving: 1batch | Calories: 478kcal | Carbohydrates: 37g | Protein: 36g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 4222mg | Potassium: 799mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3398IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 9mg
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