Crispy Tofu Tacos
These Crispy Tofu Tacos are bursting with flavor and easy to make! Perfectly crispy tofu meets vibrant toppings for a quick, delicious, plant-based meal.
Servings: 4 servings
Ingredients
- 11-16 oz extra-firm tofu block
- 3 tbsp tamari sauce or low-sodium soy sauce
- 2 tbsp nutritional yeast
- 1 tbsp avocado oil or other neutral oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp sea salt plus more to taste
- 4-8 corn or flour tortillas (4 for 10-inch tortillas or 8 for street taco-sized tortillas)
- Taco toppings shredded romaine lettuce, diced tomato, cilantro, fresh lime juice, and guacamole or vegan sour cream
Instructions
Prepare the Tofu
- Start by draining the tofu. Wrap the block in a clean kitchen towel or paper towels and place a heavy object on top to press out the excess moisture. Let it sit for about 15-30 minutes.
- Once pressed, unwrap the tofu and cut it into bite-sized cubes. The smaller the pieces, the crispier they will become!
Marinate the Tofu
- In a mixing bowl, combine the tamari sauce, nutritional yeast, avocado oil, chili powder, ground cumin, dried oregano, garlic powder, and sea salt. Add the tofu cubes to the marinade and toss gently until they are well coated. Let it marinate for at least 15 minutes, or longer if you have the time.
Cook the Tofu
- Heat a large skillet over medium-high heat. Once hot, add the marinated tofu cubes in a single layer. Allow them to cook undisturbed for about 5-7 minutes, or until they develop a golden-brown crust. Flip the tofu using tongs and cook the other side until crispy, another 5-7 minutes.
Warm the Tortillas
- While the tofu is cooking, warm your tortillas in a separate skillet or directly over an open flame for a few seconds on each side. Keeping them warm will make them pliable and ready for filling.
Assemble the Tacos
- To serve, place a generous scoop of crispy tofu into each tortilla. Top with shredded romaine lettuce, diced tomatoes, fresh cilantro, a squeeze of lime juice, and a dollop of guacamole or vegan sour cream.
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Large Skillet
- Tong
- Serving Plate
Notes
- For even crispier tofu, coat the tofu with cornstarch before frying.
- Experiment with spices like smoked paprika or cayenne to vary the flavor.
- You can bake the marinated tofu at 400°F (200°C) for 25-30 minutes as a healthier alternative.
- Make a double batch and use leftovers in salads or grain bowls for quick meals.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.