Crispy Tofu Tacos
Seasoned, crumbled extra-firm tofu cooked until crispy and served in warm tortillas with shredded romaine, tomato, cilantro, lime juice, and optional guacamole or vegan sour cream.
Servings: 2 servings
Ingredients
Ingredients
- 11-16 oz blockextra-firm tofu
- 3 tbsptamari sauce or low-sodium soy sauce
- 2 tbspnutritional yeast
- 1 tbspavocado oil or other neutral oil
- 1 1/2 tspchili powder
- 1 1/2 tspground cumin
- 1 tspdried oregano
- 1 tspgarlic powder
- 1/4 tspsea salt plus more to taste
- 4-8 corn or flour tortillas the amount needed will depend on the size: 4 10-inch tortillas or 8 street taco-sized tortillas
- taco toppings shredded romaine lettuce, diced tomato, cilantro, fresh lime juice, and guacamole, and/or vegan sour cream
Instructions
Instructions
- Decide whether you'll crisp the tofu in an air fryer or the oven. If using an air fryer, preheat it to 375°F. If using the oven, preheat to 375°F and line a rimmed baking sheet with parchment paper.
- Drain the 11–16 oz block of extra-firm tofu. Press it to remove excess liquid by wrapping it in a clean kitchen towel or several layers of paper towel and placing a weight on top for 10–15 minutes, then unwrap.
- Crumble the pressed tofu into a large mixing bowl with your hands or a fork. The crumbles can be as large or small as you prefer.
- Add 3 tbsp tamari (or low-sodium soy sauce), 2 tbsp nutritional yeast, 1 tbsp avocado oil (or other neutral oil), 1 ½ tsp chili powder, 1 ½ tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, and ¼ tsp sea salt to the bowl. Stir thoroughly until the tofu is evenly coated with the sauce and spices.
- For the air fryer: line the base of the air fryer basket with parchment paper. Spread the seasoned tofu in an even single layer over the parchment. For the oven: spread the seasoned tofu in an even single layer on the prepared parchment-lined rimmed baking sheet.
- Cook until the tofu is dried out and crispy on the edges. Air fryer: cook at 375°F for 15 minutes, stir, then cook 5 minutes more (or until crispy). Oven: bake at 375°F for 20 minutes, stir, then bake an additional 10–15 minutes (or until crispy).
- Remove the tofu from the heat and taste; add more salt if desired.
- Warm the tortillas just before serving: microwave wrapped in a damp paper towel for 1–2 minutes until hot and soft; or toast in a toaster oven for 2–4 minutes at 400°F until warm; or heat directly over a low gas flame for 30–60 seconds per side until lightly toasted (use tongs).
- Divide the crispy tofu among 4–8 tortillas (use 4 10-inch tortillas or 8 street-taco-sized tortillas as needed). Top with shredded romaine, diced tomato, cilantro, a squeeze of fresh lime juice, and optional guacamole and/or vegan sour cream. Serve hot.
Equipment
- air fryeroptional
Notes
Refrigerating— Once cooled to room temperature, the tofu crumbles can be stored separately from the tortillas and toppings in an airtight container in the refrigerator for up to 5 days.
Freezing —If needed, you can freeze the crumbles and leftover (not heated) tortillas separately in freezer-safe containers in the freezer for up to 3 months. Defrost the tofu in the refrigerator overnight and the tortillas on the counter for 30 minutes.
Reheating —Warm the tofu taco filling in a 350°F air fryer or oven for 5-10 minutes until hot and crispy. For convenience, you can also warm it in the microwave on gentle heat.
Air fry or bake in a single layer.The tofu crumbles need exposure to the hot air as they bake or air fry to crisp up. Spread them out into a single layer in the air fryer basket or on the baking sheet. If your air fryer isn’t large enough to accommodate all the crumbles in one layer, cook them in multiple batches.
Line with parchment paper. This prevents the small tofu crumbles from falling through the air fryer basket holes or from sticking to the baking sheet.
Make them gluten-free.Easily adapt this tofu tacos recipe to your dietary needs by using tamari sauce and corn tortillas.
Optional variations.For more heat, add a few shakes of cayenne pepper or hot sauce to the tofu or garnish your tacos with sliced jalapeños. Make tofu and black bean tacos by mixing the seasoned tofu crumbles with 1 cup of black beans before air frying or baking. For extra-large appetites, divide the tofu crumbles between two large burritos and top with black beans, rice, and taco toppings before rolling up.
Freezing —If needed, you can freeze the crumbles and leftover (not heated) tortillas separately in freezer-safe containers in the freezer for up to 3 months. Defrost the tofu in the refrigerator overnight and the tortillas on the counter for 30 minutes.
Reheating —Warm the tofu taco filling in a 350°F air fryer or oven for 5-10 minutes until hot and crispy. For convenience, you can also warm it in the microwave on gentle heat.
Air fry or bake in a single layer.The tofu crumbles need exposure to the hot air as they bake or air fry to crisp up. Spread them out into a single layer in the air fryer basket or on the baking sheet. If your air fryer isn’t large enough to accommodate all the crumbles in one layer, cook them in multiple batches.
Line with parchment paper. This prevents the small tofu crumbles from falling through the air fryer basket holes or from sticking to the baking sheet.
Make them gluten-free.Easily adapt this tofu tacos recipe to your dietary needs by using tamari sauce and corn tortillas.
Optional variations.For more heat, add a few shakes of cayenne pepper or hot sauce to the tofu or garnish your tacos with sliced jalapeños. Make tofu and black bean tacos by mixing the seasoned tofu crumbles with 1 cup of black beans before air frying or baking. For extra-large appetites, divide the tofu crumbles between two large burritos and top with black beans, rice, and taco toppings before rolling up.