Tofu Tacos

5 from 43 votes

Treat your family to these delicious vegan tofu tacos. Served with a crunchy cabbage slaw, they are quick and easy to make for a meat-free dinner option!

Course Main Course

Cuisine Mexican

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Pressing time 30

Total Time 20

Servings tacos

Calories 256kcal

Author Yumna Jawad

Ingredients

14 ounces firm tofu
1 tablespoon taco seasoning
2 tablespoons olive oil
8 6- inch small flour or corn tortillas
2 avocados cubed

Cabbage Slaw

2 cups cabbage shredded
½ red onion thinly sliced
¼ cup cilantro chopped
3 tablespoons olive oil
1 lime zested and juiced
1 garlic clove minced
½ teaspoon cumin
¼ teaspoon salt

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.

Notes

Storage: Cooked tofu will keep well in the fridge for 4 to 5 days.

Tip: Don't skip pressing the tofu, allow it to press for at least 30 minutes.

Tip: Cut the tofu into fairly small cubes for the best texture and flavor.

Nutrition