Crispy Tofu Tacos Recipe

Introduction

Crispy Tofu Tacos are a flavorful, satisfying plant-based meal that combines crunchy roasted tofu with a creamy avocado sauce. This recipe is perfect for anyone looking to enjoy a delicious, meatless taco night with vibrant spices and fresh toppings.

Ingredients

• 2 (14- to 16-ounce) blocks firm tofu
• 1/4 cup plus 3 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon ground cayenne (adjust to taste)
• Salt and black pepper, to taste
• 1/4 cup tomato paste
• 2 ripe avocados
• 2 tablespoons mayonnaise (vegan optional)
• 1/2 teaspoon finely grated lime zest
• 3 tablespoons lime juice
• 8 flour or 10 corn tortillas, warmed
• Minced red onion, thinly sliced radishes, and chopped cilantro, for serving

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Drain the tofu, pressing out excess moisture over the sink. Coarsely grate the tofu onto two large foil-lined sheet pans. The tofu will crumble irregularly—this is normal. Drizzle 2 tablespoons olive oil and 1 tablespoon soy sauce over each pan.
3. Step 3: In a small bowl, combine the cumin, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon black pepper. Sprinkle half the seasoning mix over each pan and toss to coat the tofu evenly. Spread into an even layer.
4. Step 4: Roast the tofu for 30 to 35 minutes, stirring once halfway through and rotating the pans, until it is sizzling, darkened, and crisp.
5. Step 5: Mix the tomato paste with the remaining 3 tablespoons olive oil in a small bowl. Drizzle half the mixture over each pan of tofu. Toss to combine, spread evenly, and roast for an additional 10 to 15 minutes until the tofu crackles and develops a slight crunch.
6. Step 6: While the tofu roasts, prepare the avocado cream by blending the avocados, mayonnaise, lime zest, and lime juice until smooth. Season with salt to taste.
7. Step 7: To serve, spread the warmed tortillas with the avocado cream, then top with the crispy tofu mixture. Garnish with minced red onion, sliced radishes, and chopped cilantro. Serve immediately.

Tips & Variations

• For extra crispiness, turn the tofu frequently during roasting and use a convection setting if available.
• Swap mayonnaise for vegan mayo or plain yogurt for a different creamy texture.
• Add a squeeze of hot sauce or a dash of chipotle powder for smoky heat.
• Use corn tortillas for a gluten-free option.

Storage

Store any leftover tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispiness. Prepare avocado cream fresh before serving, as it can brown quickly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

You can roast the tofu a day in advance and store it in the refrigerator. Prepare the avocado cream just before serving to keep it fresh and vibrant.

What if I don’t have a food processor for the avocado cream?

You can mash the avocados by hand with a fork and whisk in the mayonnaise, lime zest, and lime juice until smooth. It won’t be as silky but will still taste delicious.

Crispy Tofu Tacos Recipe

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★★★★★

4.8 from 111 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

These Crispy Tofu Tacos feature oven-roasted, flavorful tofu with a crunchy exterior and creamy avocado sauce, served in warm tortillas with fresh toppings for a vibrant and satisfying plant-based meal.

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Ingredients

Scale 1x2x3x

For the Tofu

• 2 (14- to 16-ounce) blocks firm tofu
• 1/4 cup plus 3 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon ground cayenne pepper
• Salt and black pepper, to taste (about 1 teaspoon salt and 1 teaspoon black pepper)
• 1/4 cup tomato paste

For the Avocado Cream

• 2 ripe avocados
• 2 tablespoons mayonnaise (vegan, if desired)
• 1/2 teaspoon finely grated lime zest
• 3 tablespoons lime juice
• Salt, to taste

For Serving

• 8 flour or 10 corn tortillas, warmed
• Minced red onion, for garnish
• Thinly sliced radishes, for garnish
• Chopped cilantro, for garnish

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Instructions

1. Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the tofu.
2. Prepare the tofu: Drain the tofu and squeeze out as much moisture as possible. Coarsely grate the tofu onto two large foil-lined sheet pans. Drizzle each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, combine the cumin, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon black pepper. Sprinkle half the seasoning mixture over each pan and toss the tofu to coat evenly. Spread the tofu in an even layer on the pans.
3. First roast of the tofu: Roast the tofu in the preheated oven for 30 to 35 minutes, stirring halfway through and rotating the pans, until it sizzles, darkens, and develops a crispy texture.
4. Apply tomato paste glaze and roast again: Mix the tomato paste with the remaining 3 tablespoons olive oil in a small bowl. Drizzle the mixture over the tofu evenly, half for each pan, then toss to combine. Spread the tofu in an even layer again and roast for an additional 10 to 15 minutes until the tofu crackles audibly and gains a slight crunch.
5. Prepare the avocado cream: While the tofu roasts, blend the ripe avocados, mayonnaise, lime zest, and lime juice in a small food processor or blender until smooth and creamy. Season generously with salt to taste.
6. Assemble the tacos: Swipe the warmed tortillas with the creamy avocado mixture. Top each tortilla with the crispy tofu, then garnish with minced red onion, thinly sliced radishes, and chopped cilantro. Serve immediately for the best texture and flavor.

Notes

• Firm tofu works best for this recipe as it holds its shape well when grated and roasted.
• You can adjust the cayenne pepper to your preferred spice level, starting with less if you want mild heat.
• For a vegan version, use vegan mayonnaise or substitute with a plant-based yogurt.
• Warm the tortillas before assembling for pliability and enhanced flavor.
• Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days but may lose some crispness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: crispy tofu tacos, baked tofu, avocado cream, vegetarian tacos, plant-based tacos, easy tofu recipe