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These plant based tofu tacos are a great meat-free swap-in for your taco Tuesday. Ready to serve in less than 20 minutes, they make for a quick and easy family meal.
Ingredients & substitutions
- Tofu: I recommend using firm tofu, and pressing it quickly in a skillet before seasoning to get rid of the excess moisture!
- Seasoning: Try my homemade taco seasoning or feel free to use your favorite store-bought brand to flavor the tofu.
- Oil: I like olive oil for this recipe, but canola, vegetable or avocado will work in these tofu tacos as well.
- Tortillas: Small four or corn tortillas work great for these tacos. Use hard shells if you like things crispy!
- Avocado: Diced avocado is great, but I like topping my tofu tacos with Guacamole, too.
- Slaw: Combine cabbage, red onion, cilantro, oil, lime juice, garlic, cumin and salt.
How to make tofu tacos
press tofu
- Wrap the tofu in a paper towel.
- Weight it down with a skillet and cans.
- Remove the skillet after 30 minutes.
- Wipe dry and it’s ready to use.
season & cook tofu
- Cut the pressed tofu into cubes.
- Coat in the taco seasoning.
- Cook in a skillet to your liking.
Tips for cooking tofu
- Cut the tofu into fairly small cubes. Tofu cooks much better when it is cut into smaller pieces, so don’t be afraid to cut too small!
- Don’t skimp on the cooking time. To get those crispy edges, I cook my tofu for a good 15 minutes for the perfect texture.
- Use a non-stick pan. Tofu does tend to stick when cooking, so I use a cast-iron or non-stick skillet with a couple of tablespoons of oil.
Frequently asked questions
Yes! Cooked tofu will keep well covered in the fridge for 3 to 5 days. I like to cook up a big batch of this to add to taco salad in the week! You can eat it cold, or reheat it quickly in a skillet or bake in the oven at 360F until it’s warmed through.
I usually press my tofu for at least 30 minutes to remove that excess water, which will help soak in the seasoning!
I love serving these tacos with some diced avocados and a tangy cabbage slaw, but you can add any of your favorites! I’d recommend trying ’em with:
Corn Salsa
Black Bean Salsa
Healthy Coleslaw
Red Cabbage Slaw
These plant based tofu tacos are a great meat-free swap-in for your taco Tuesday. You can even try cooking your tofu bites in the air fryer, too!
More taco recipes:
- Easy Ground Beef Tacos
- Grilled Fish Tacos with Coleslaw
- Mexican Street Tacos
- Baked Chicken Tacos
- Walnut Tacos
- Tempeh Tacos
If you try this healthy-ish feel good Tofu Tacos recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Tofu Tacos
Ingredients
- 14 ounces firm tofu
- 1 tablespoon taco seasoning
- 2 tablespoons olive oil
- 8 6- inch small flour or corn tortillas
- 2 avocados cubed
Instructions
- Wrap the tofu block in a paper towel and place in a shallow bowl or rimmed plate. Place a heavy skillet on top of the tofu and place some heavy objects, like canned or jarred foods, on top of the skillet. Allow the tofu to sit for 30 minutes to release its liquid.
- Remove the objects, skillet and paper towel and use a new paper towel to wipe off any excess moisture from the tofu. Cut the tofu into cubes and coat in the taco seasoning.
- Heat a nonstick skillet over medium-high heat. Add the olive oil and transfer the seasoned tofu to the skillet, and cook until it begins to crisp, about 5 minutes. Then flip and cook for 5-10 more minutes, depending on your desired doneness.
- Meanwhile, toss the cabbage, red onions, cilantro, olive oil, lime zest and juice, garlic, cumin and salt together.
- Warm the tortillas in the skillet for 1 minute per side and wrap in a damp paper towel as you assemble the tacos. Fill each tortilla with a portion of the tofu, some coleslaw on top and avocados. Enjoy immediately.
Equipment
- 10" Cast Iron Skillet
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
