Description
These Tofu Tacos are a vibrant and flavorful vegan dish, featuring seasoned and baked extra-firm tofu, fresh shredded cabbage slaw, creamy avocado slices, and zesty lime accents. Perfect for a quick and satisfying Mexican-inspired meal, these tacos offer a delightful combination of textures and tastes, suitable for plant-based diets.
Ingredients
Scale
Tofu Filling
- 14 oz extra-firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper to taste
Toppings and Assembly
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- ¼ cup chopped cilantro
- ½ cup vegan sour cream or plain vegan yogurt
- 1 tablespoon lime juice
- Optional toppings: sliced jalapeños, hot sauce, pickled onions
Instructions
- Prepare the oven and baking sheet. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the marinade. In a medium bowl, combine olive oil, soy sauce or tamari, lime juice, tomato paste, smoked paprika, ground cumin, garlic powder, chili powder, salt, and pepper. Stir until fully blended to create a flavorful marinade.
- Coat the tofu. Add the crumbled extra-firm tofu to the marinade mixture. Toss and stir thoroughly to ensure every piece of tofu is evenly coated with the spices and sauce.
- Bake the tofu. Spread the marinated tofu evenly on the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes, stirring halfway through cooking to promote even browning, until the tofu is golden and slightly crispy on the edges.
- Prepare the cabbage slaw. While tofu bakes, toss shredded red cabbage with lime juice and a pinch of salt in a bowl. This quick slaw will add a fresh, tangy crunch to your tacos.
- Warm the tortillas. Heat the corn or flour tortillas in a skillet over medium heat or microwave them briefly to make them soft and pliable for folding.
- Assemble the tacos. Divide the baked tofu evenly among the warmed tortillas. Top each with a generous amount of cabbage slaw, avocado slices, chopped cilantro, and a dollop of vegan sour cream or plain vegan yogurt.
- Add optional toppings. Customize your tacos with sliced jalapeños, hot sauce, or pickled onions for extra flavor and heat, if desired.
Notes
- For added texture and a quicker option, you can sauté the tofu instead of baking it.
- Prepare the tofu filling in advance and reheat just before serving for convenience.
- These tacos pair excellently with side dishes like black beans or rice to complete your meal.
