This spicy vegan tofu tacos recipe combines marinated tofu with a homemade crispy and zesty cabbage slaw and creamy avocado topping. The perfect marriage of spice and flavor!
The inspiration for these soft tofu tacos came from my marinated tofu recipe and crispy tofu bowl. The marinade for this recipe is a combination of tamari, hot sauce, and Chinese five spice powder. Once extra firm tofu has been marinated in this sauce, it is then pan-fried until it's crispy and golden brown.
The tofu can then be added to warm corn tortillas along with a zesty cabbage slaw, and perfectly ripe creamy avocado. When I want to make my tacos extra special, I make this easy avocado crema and drizzle some on top. To give the tacos an extra kick of flavor and texture, a homemade salsa or pico de gallo can be added as well - though I personally don't think it's necessary. Enjoy!
What is extra firm tofu?
Extra firm tofu is a type of tofu that has been pressed and drained to reduce the amount of moisture in it. It is denser and firmer than regular tofu, making it ideal for grilling, stir-frying, baking, and other recipes that require a firm texture. Unlike soft or silken tofu, extra firm tofu will hold its shape when cooked. It also has a more nutty and robust flavor than regular tofu.
Extra firm tofu is a great way to get protein into your diet without using animal products. It can be used as a substitute for meat in many recipes, like in my crispy tofu rice bowl. Its versatility makes extra firm tofu an excellent choice for tofu tacos.
Is tofu healthy?
Tofu is an increasingly popular food choice for those looking to eat healthily. It is a great source of plant-based protein and contains all nine essential amino acids. It is low in fat, cholesterol-free, and packed with vitamins and minerals. Tofu is also incredibly versatile, allowing it to be used as an ingredient in a variety of dishes. Furthermore, it has been linked to improved cardiovascular health due to its high levels of polyunsaturated fats. Finally, tofu can be an excellent choice for people looking to lower their carbon footprint as it requires less water and land resources than other sources of protein such as red meat or dairy products. All in all, tofu can be a nutritious addition to any diet when eaten in moderation.
How to turn a block of tofu into tofu taco filling
For this tofu tacos recipe, we will marinade our tofu in a mix of seasonings, soy sauce (or Tamari sauce), and hot sauce of your choice. I love using homemade taco seasoning in marinating the tofu, to give it a true Tex Mex flavor. I then suggest either cubing the extra firm tacos, or turning them into a tofu crumble.
To cube the extra firm tacos, start by cutting them into small cubes. Heat a large skillet over medium-high heat and add some oil. Once hot, add the cubed tacos and cook until they are crispy and golden brown. Once cooked, remove from the pan and set aside.
To turn them into a tofu crumble, start by crumbling the extra firm tacos into small pieces. Heat a large skillet over medium-high heat and add some oil. Once hot, add the crumbled tacos and cook until they are crispy and golden brown. Once cooked, remove from the pan and use as a topping for salads or stir fry dishes.
This tofu tacos recipe is…
- Easy
- Versatile
- Healthy
- Filling
- Kid-friendly
- Gluten free
- Low fat
- Low calorie
Ingredients for making soft tofu tacos
For marinated tofu:
- soy sauce - I usually use Tamari sauce, or Bragg's amino acids for a more allergen-free marinade.
- rice wine vinegar - you can use any vinegar you like; I also like to use apple cider vinegar. White vinegar and wine-based vinegars are also great.
- Sambal Oelek or Sriracha sauce - If you're sensitive to spice, you can reduce this to just a few drops - or even substitute for barbecue sauce.
- Chinese five spice powder - you can sub this for cumin, or a mix of cumin and coriander.
- water - this dilutes the marinade; it's not wholly necessary.
For taco toppings:
- homemade sauerkraut OR thinly shredded purple cabbage, mixed with 1 tablespoon of vinegar - you can use store-bought or homemade pickled cabbage, or make your own crunchy cabbage slaw.
- Avocado - you can use guacamole here too.
- Lemon or lime - this elevates all the flavors.
- corn taco shells - to keep this gluten free and authentic, use corn taco shells.
- vegan mayonnaise (optional) - this makes for a creamy and delicious taco. You can sub this for lime crema.
- A squirt of Sriracha or other hot sauce
- Cilantro - for topping the tacos
See recipe cards for exact quantities.
How to Make the Best Tofu Tacos
Prep tofu tacos filling
Squeeze tofu slightly between your hands to extract fluids, and then chop into small cubes, each slightly smaller than 1-square inch.
In a square or rectangular bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu cubes in marinade, covered with plastic wrap or lid, overnight (or at least a few hours; it can also stay in the marinade for a few days, soaking up flavour as it goes along, so don't hesitate to plan several meals from this tofu). Give the tofu pieces a stir every few hours, to ensure all are evenly coated with sauce.
Warm tortillas
When tofu has soaked thoroughly and you're ready to eat, heat up your shells (or slices of sourdough bread) on a medium-hot pan without any oil. When shells are ready, remove from heat and wrap tightly in a towel.
Prep cabbage slaw
If homemade sauerkraut is unavailable, mix ½ a cup of thinly sliced cabbage with a tablespoon of vinegar.
Prep taco toppings
Pit and roughly chop avocado. Drizzle with the juice of ⅛ of a lemon and a small pinch of salt.
Mix mayonnaise with a squirt of hot sauce in a small bowl.
Assemble tofu tacos recipe
Assemble your tacos (or sandwich): start with a layer of avocado, then a layer of tofu cubes, followed by homemade sauerkraut (or sliced cabbage), and a few drops (or a smear) of spicy mayonnaise. Top with fresh cilantro, to taste. Tuck in, but ensure you have a plate nearby to catch all the delicious juices!
How to Store and Freeze Tofu Tacos
Storing and freezing tofu tacos is a great way to enjoy this delicious dish all week long!
The best approach is to freeze the marinated tofu taco filling separately.
But if you prefer to half-assemble the tofu tacos to make your life simpler, you can do that too. To store and freeze tofu tacos, start by preparing them as you normally would. Avoid adding the cabbage slaw and the avocado - those can't be frozen. Once the tacos are assembled, wrap each taco individually in aluminum foil or place them in an airtight container. Place the wrapped or sealed container in the freezer for up to two months.
When ready to enjoy, let the tacos thaw overnight in the refrigerator or use a microwave to heat them up quickly. Reheat the tacos until they’re hot throughout and enjoy!
Be sure to store leftover tofu tacos within two days of making them.
Top Tips
Warm your tortillas - Warming tortillas makes them more pliable and delicious. To warm tortillas, you can either microwave them for about 30 seconds or wrap them in foil and bake them at 375°F (190°C) for about 10 minutes.
Sub avocado for guacamole - for extra flavor, use guacamole in these tofu tacos. Avocado is the main ingredient in guacamole, so it can easily be used as a substitute. To make guacamole, mash two ripe avocados in a bowl. Add a tablespoon of fresh lime juice, one minced garlic clove, and a pinch of salt.
Variations: Toppings for Vegan Tacos
I like to top my marinated tofu tacos with zesty purple cabbage slaw and avocados, for a perfect contrast in textures. But you can also top them with:
- Refried Beans
- Roasted Corn
- Sautéed Mushrooms
- Caramelized onions
- Mango Salsa
- Salsa Macha
- Pickled jalapenos
- Mexican Quick pickled vegetables
- Pico de Gallo
- Grilled Peppers & Onions
- Roasted Potatoes
- Guacamole
Variations: More Ways to Use Marinated Tofu Taco Filling
1. Stuffed Avocados: Halve and pit an avocado, fill it with the prepared tofu taco filling, then top with diced tomatoes, cilantro, and a squeeze of lime juice.
2. Burrito Bowls: Serve the cooked tofu taco filling over cooked brown rice or quinoa along with sautéed bell peppers and onions, diced tomatoes, black beans, shredded cheese, guacamole and/or sour cream.
3. Nachos: Layer tortilla chips on a baking sheet and top with the prepared tofu taco filling, diced tomatoes, jalapeños, black beans and/or corn kernels. Bake in a 350°F oven until heated through then top with shredded cheese. Serve with salsa and sour cream.
4. Enchiladas: Stuff softened corn tortillas with the cooked tofu taco filling then roll up the tortillas and place them in an oven-safe dish covered with enchilada sauce. Top with shredded cheese and bake at 350°F until heated through. Serve with sour cream and extra enchilada sauce if desired.
5. Fajitas: Sauté sliced bell peppers and onions in olive oil until tender then add the cooked tofu taco filling to heat through. Serve in warmed flour or corn tortillas along with your favorite toppings such as guacamole or salsa verde
FAQ
Yes, as long as you use tamari sauce or coconut amino acids in the marinade, and corn tortilla shells.
The tofu tacos filling can be frozen; the toppings cannot be. Please see section on 'How to Store and Freeze Tofu Tacos' for more instructions.
Absolutely! Depending on how many tacos you want, you can increase the recipe as needed.
Looking for more Mexican-inspired recipes?
More Vegan Recipes
More Tofu Recipes:
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Easy tofu tacos recipe with cabbage slaw and avocado
Ingredients
- 1 package of firm or extra-firm tofu
- 6 Tbs Tamari sauce Bragg's amino acids or soy sauce
- 3 Tbs rice wine vinegar
- 1 Tb Sriracha or other hot sauce
- ¼ teaspoon Chinese five spice powder
- 3 Tbs water
- ½ cup homemade sauerkraut or thinly shredded or sliced cabbage, mixed with one tablespoon of vinegar
- 1 avocado
- ⅛ lemon or a lime
- 4 corn taco shells or 2 slices of sourdough bread
- 2 Tbs vegan mayonnaise
- 1 drizzle Sriracha or other hot sauce
Instructions
- Squeeze tofu slightly between your hands to extract fluids, and then chop into small cubes, each slightly smaller than 1-square inch.
- In a square or rectangular bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu cubes in marinade, covered with plastic wrap or lid, overnight (or at least a few hours; it can also stay in the marinade for a few days, soaking up flavour as it goes along, so don't hesitate to plan several meals from this tofu). Give the tofu pieces a stir every few hours, to ensure all are evenly coated with sauce.
- When tofu has soaked thoroughly and you're ready to eat, heat up your shells (or slices of sourdough bread) on a medium-hot pan without any oil. When shells are ready, remove from heat and wrap tightly in a towel.
- If homemade sauerkraut is unavailable, mix ½ a cup of thinly sliced cabbage with a tablespoon of vinegar.
- Pit and roughly chop avocado. Drizzle with the juice of ⅛ of a lemon and a small pinch of salt.
- Mix mayonnaise with a squirt of hot sauce in a small bowl.
- Assemble your tacos (or sandwich): start with a layer of avocado, then a layer of tofu cubes, followed by homemade sauerkraut (or sliced cabbage), and a few drops (or a smear) of spicy mayonnaise. Tuck in, but ensure you have a plate nearby to catch all the delicious juices!
plasterer bristol says
This sounds lovely, will be giving this a try, thanks for sharing.
Simon
kseniaprints says
Thank you, Simon! Hope you like them!
Margaret says
Ksenia - I just made these for dinner and they were delicious!! I never would have come up with this combo on my own, but we loved them. You are a fabulous cook!
Margaret
kseniaprints says
I am so delighted you tried and liked these tacos, Margaret! They're a regular fixture in our house, and I'm thrilled you appreciated them as well 🙂
Kris says
These were so tasty and filling! We especially enjoyed the touch of sauerkraut. Will make again! 🙂
Lisa says
The extra marinating of the tofu really gives these tacos great flavor. My new favorite way to eat tofu - thanks!
Heidi says
I made these for Taco Tuesday and they were a huge hit! I served the tofu crumble with caramelized onions and they were delicious and full of flavor.
Glenda says
This was my first ever tofu taco and now you have me hooked! Seriously, I never met a taco, I didn't love. But, I was a little skeptical when I heard tofu. I had absolutely no reason for concern. These tacos are my new bestie! I'm so happy to have another affordable, meat-free dinner option to add to my recipe collection.
Erin says
I used the amino acids option and just loved these tacos! I added your caramelized onions on top, and they were just perfect. Thanks so much!
Amie says
Hi Ksenia! What's the advantage of draining the water from the tofu before soaking it in the marinade, which also contains water? Does the marinade not get into the tofu if you don't take the plain tofu liquid out first? Is there a noticeable difference? Could you just leave out some of the water in the marinade? Thanks!
kseniaprints says
Hi Amie! Ok, so draining the tofu makes it more susceptible to taking in flavor. I have noticed a difference in the texture when making crispy tofu bites for dipping, for example. That being said, if you’re marinading the tofu to use it in something with sauce, then it’s not a HUGE difference. So it’s totally up to you.
Now, about the water in the marinade - that’s meant simply to raise the level of the marinade so the tofu soaks fully. You can skip it entirely if you use a dish that’s wide and shallow enough to contain the tofu in one row, and then you’re diligent about turning it halfway. Because tofu that isn’t properly marinated WILL taste different.
These are all good points to ask about, however. I am going to make them as notes in the recipe. Thank you for bringing them up!