Tofu Tacos
Updated May 29, 2025
Tofu taco recipe uses firm, pressed tofu seasoned and seared to get crispy edges. Serve in a tortilla with an optional cabbage slaw and avocado topping.
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Make Tacos with Tofu!
These tofu tacos are what happens when Taco Tuesday and Meatless Monday collide. I usually make them when I have vegetarian friends over, but even my meat-eaters get into them. The tofu gets crisped up with taco seasoning, and the cabbage slaw makes the whole taco work.
The key to getting crispy tofu is all in how you dry it to remove the moisture and then seasoning it enough and cooking on high heat. This will give you a crispy outside and tender inside.
Happy Cooking!
– Yumna
Tofu Taco Ingredients
- Tofu: I like to use firm tofu for this recipe. Be sure to press the tofu to release some of the moisture, and cut up until small cubes.
- Seasoning: I love homemade taco seasoning but feel free to use your favorite store bought brand to flavor the tofu. For extra spice, add in some sliced jalapenos before serving!
- Oil: I like the taste of olive oil for this recipe, but avocado will work well, too.
- Tortillas: Small flour or corn tortillas are great for these tacos. Use hard shells if you like things crispy!
- Avocado: I usually use diced avocado, but guacamole is a delicious addition, too.
- Slaw ingredients: Combine cabbage, red onion, cilantro, oil, lime juice, garlic, cumin and salt.
How to Make Tofu Tacos
Tofu Taco Recipe
Ingredients
- 14 ounces firm tofu pressed
- 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.
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Recipe Tips
- Do not skip pressing the tofu. Pressing the tofu is super important! If you don’t get the extra moisture out, your tofu will stay soggy.
- Cut your tofu into extra small cubes. I like some crisp on my tofu, and it cooks much better when cut into smaller pieces. Plus, it’ll help you make sure everything cooks evenly!
- Don’t skimp on the cooking time. To get those crispy edges, I allow my tofu to cook for a good 15 minutes.
- Use a non-stick pan to cook tofu. Tofu does tend to stick when cooking, so I use a cast-iron or non-stick skillet with a couple of tablespoons of oil to prevent sticking.
Serving Ideas
FAQs
I like to store the ingredients for these tacos separately, so nothing gets soggy! You can keep your tofu in an airtight container in the fridge for up to 4 days, and the same goes for your slaw. Wrap your tortillas in foil or plastic, and keep them in the fridge up to 5 days and when you’re ready to eat, reheat your tofu and tortillas in the microwave until warmed through.
Yes! I wouldn’t recommend freezing your slaw because the texture will change when it thaws, but you can freeze your tofu in an airtight container for up to 3 months. Tortillas will stay good for up to 4 months, just be sure they’re wrapped tightly with some parchment paper between them! Thaw both in the fridge overnight before reheating.
People often think tofu is bland, but when it’s prepped properly, it’ll absorb all of the flavors from the seasoning. I like to press my tofu for at least 30 minutes to remove that excess water so that when I add the seasoning, it all soaks in.
