• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
    • Inspiration
  • Shop
    • Middle Eastern Small Plates E-book
  • Travel
  • Tutorials
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Travel
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mexican Recipes

    Published: Feb 6, 2014 · This post may contain affiliate links.

    Easy tofu tacos recipe with cabbage slaw and avocado {vegan, gluten free}

    • Facebook
    • Twitter
    Jump to Recipe Jump to Video Print Recipe
    components of tofu tacos recipe
    overhead on tacos and toppings
    making cabbage slaw
    tacos on a plate
    overhead on tacos and toppings
    tacos on a plate

    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. 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. To give the tacos an extra kick of flavor and texture, a homemade salsa can be added as well - though I personally don't think it's necessary. Enjoy!

    tofu block on plate

    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, as well as in soups, salads, sandwiches, veggie burgers, stews and other dishes. 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 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

    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.

    FAQ

    Are tofu tacos gluten free?

    Yes, as long as you use tamari sauce or coconut amino acids in the marinade, and corn tortilla shells.

    Can this tofu taco recipe be frozen?

    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.

    Can you double the recipe?

    Absolutely! Depending on how many tacos you want, you can increase the recipe as needed.

    Looking for more Mexican-inspired recipes?

    • The easiest healthy air fryer plantain chips recipe
    • three ways to prepare marinated tofu
      3 Ways to Cook The Best Marinated Tofu Recipe - Baked Tofu, Air Fryer Tofu and Pan Fried Tofu Recipes {Vegan, Gluten Free}
    • overhead view of jar of salsa macha pepita salsa with spoon and napkin
      How to make Mexican Pepita Salsa or Salsa Macha with pumpkin seeds and mixed chilli peppers
    • three halloumi tacos on board
      Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados

    More Vegan Recipes

    • pink cocktail in glass with bottle
      Refreshing strawberry white wine spritzer cocktail recipe
    • Colombian Platanos Maduros Fritos - Fried Ripe Sweet Plantains
    • kale and apple salad in a bowl
      Kale Apple Salad with Creamy Poppy Seed Dressing
    • gluten free pie crust and rolling pin
      Gluten Free Pie Crust {Dairy Free, Vegan Option}

    More Tofu Recipes:

    • three ways to prepare marinated tofu
      3 Ways to Cook The Best Marinated Tofu Recipe - Baked Tofu, Air Fryer Tofu and Pan Fried Tofu Recipes {Vegan, Gluten Free}
    • close on middle eastern rice bowl
      4-Step Easy Middle Eastern Tofu Rice Bowl
    • Thai seared tofu in kiwi, ginger and chili marinade with mango kiwi salsa
      Thai tofu in kiwi, ginger and chili marinade with mango kiwi salsa {V, GF}
    • tofu spring roll cut in half
      Tofu Spring Rolls With Apple That Are Perfect For Hot Weather
    tacos on a plate with spicy mayo

    Easy tofu tacos recipe with cabbage slaw and avocado 

    Ksenia Prints
    A soak in a simple Asian marinade transforms tofu from a strange sponge to a delicious, juicy source of protein. Tucked inside corn taco shells and topped with avocado and zesty cabbage slaw, it becomes a delicious, quick lunch.
    5 from 37 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 mins
    Total Time 30 mins
    Course Tacos
    Cuisine Mexican
    Servings 2 people
    Calories 492 kcal

    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!

    Video

    Nutrition

    Calories: 492kcalCarbohydrates: 36gProtein: 25gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 3667mgPotassium: 1062mgFiber: 11gSugar: 5gVitamin A: 169IUVitamin C: 22mgCalcium: 134mgIron: 5mg

    Watch the Video

    Keyword avocado, cabbage, dinner, easy, fall, gluten-free, healthy, lunch, no cook, spring, summer, tofu, vegan, winter
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

    More Mexican Recipes

    • cornbread with slice cut
      Mexican Gluten-free Cornbread that is Sweet and Spicy
    • colombian pico de gallo and ingredients
      Colombian Empanada sauce, or how to make Easy Colombian Pico de Gallo recipe
    • Middle Eastern grilled corn, prepared, distant view
      Discover Spiced Middle Eastern Grilled Corn, the Powerful Street Food of Your Dreams
    • Pink fish tacos with NaturSource salad topper
      Pink fish tacos with pickled onions, feta and salad topper {GF}

    Join me At the Immigrant's Table

    Receive updates, exclusive recipes and helpful tips by email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. plasterer bristol says

      January 04, 2016 at 5:04 am

      This sounds lovely, will be giving this a try, thanks for sharing.

      Simon

      Reply
      • kseniaprints says

        January 04, 2016 at 6:25 am

        Thank you, Simon! Hope you like them!

        Reply
    2. Margaret says

      April 28, 2016 at 7:23 pm

      5 stars
      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

      Reply
      • kseniaprints says

        April 29, 2016 at 5:56 pm

        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 🙂

        Reply
    3. Kris says

      January 11, 2023 at 11:09 pm

      5 stars
      These were so tasty and filling! We especially enjoyed the touch of sauerkraut. Will make again! 🙂

      Reply
    4. Lisa says

      January 11, 2023 at 11:34 pm

      5 stars
      The extra marinating of the tofu really gives these tacos great flavor. My new favorite way to eat tofu - thanks!

      Reply
    5. Heidi says

      January 12, 2023 at 12:34 am

      5 stars
      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.

      Reply
    6. Glenda says

      January 12, 2023 at 5:08 am

      5 stars
      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.

      Reply
    7. Erin says

      January 12, 2023 at 7:48 am

      5 stars
      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!

      Reply
    8. Amie says

      January 27, 2023 at 6:50 am

      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!

      Reply
      • kseniaprints says

        January 27, 2023 at 8:12 am

        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!

        Reply

    Primary Sidebar

    peeling squash on cutting board

    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

    More about me →

    Follow

    INSTAGRAM 

    PINTEREST

    YOUTUBE

    FACEBOOK

    Popular

    • The best eggplant shakshuka of your life
      The best eggplant shakshuka, or how to make friends with breakfast
    • samosas with sauce
      How to make easy gluten free samosas with a sweet & spicy chickpea filling
    • How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes {V, GF, Paleo}
    • vegetarian empanada on a plate with chimichurri dipping sauce
      Authentic Argentinian vegetarian empanadas - 3 Ways! {Vegan Empanadas Option}

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Ksenia Prints At the Immigrant's Table. All rights reserved