Vegan tofu tacos recipe with crispy tofu and cilantro sauce! A mouthwatering, plant-based taco recipe you'll love. Perfect for taco night!
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Hi, Rhubarbarians! If there's one thing that can put a smile on our faces any night of the week, it's the promise of a hearty and flavor-packed taco night. Tonight, we are making the ultimate vegan tofu tacos recipe! A mouthwatering twist on the classic taco that will redefine your idea of taco perfection.
In this recipe, we're taking humble tofu, marinating it for maximum flavor, and then pan frying it to crispy, golden perfection. We are pairing it with a vibrant cilantro sauce that adds a zesty, spicy kick to every bite.
Tacos around here are QUEEN. We've got squash and bean tacos, corn tacos, beer marinated sweet potato tacos, and even vegan taco lettuce wraps!
But these vegan tofu tacos are by far our favorite of the bunch. Mega crispy, pan-fried and Mexican spiced tofu, all the taco toppings we love, AND a killer, creamy cilantro sauce. Oh yes.
New to tofu? Check out our guide to making perfectly crispy tofu 3 different ways!
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Why you'll love this
- Perfectly Balanced Flavors: These Vegan Tofu Tacos strike the perfect balance between savory, spicy, and fresh. The marinated crispy tofu provides a satisfying bite, while the zesty cilantro sauce adds a burst of flavor that ties everything together.
- Versatile and Customizable: One of the joys of taco night is the opportunity to get creative with your toppings. These tacos are incredibly versatile, so feel free to add your favorite extras like avocado, pickled onions, or vegan cheese. Make them your own!
- Plant-Based Protein Powerhouse: Tofu is a fantastic source of plant-based protein, making these tacos a satisfying meal that will keep you fueled and energized.
Pro tip: there's no need to press super firm tofu! If you can find it, it will save you 30 minutes of precious time.
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Ingredients and equipment
Here is everything you need to make perfect tofu tacos at home! Full ingredient amounts with recipe instructions are listed in the recipe card at the bottom of this article
Ingredients:
- Tofu: super form or extra firm tofu. My favorite is the Trader Joe's super firm tofu.
- Spices: chile powder, smoked paprika, ancho chile powder, and dried oregano.
- Olive oil: for the tofu marinade and for cooking the tofu.
- Lime juice: freshly squeezed is best.
- Jalapeno and cilantro: for the sauce.
- Water: for the sauce.
- Salt and pepper: for seasoning.
- Tortillas: small corn or flour tortillas.
- Toppings: lime wedges, fresh cabbage, pepitas, sliced radish, cilantro, avocado, green onion, etc.
Equipment:
- Cutting board: for chopping everything.
- Sharp knife: also for chopping.
- Tofu press: optional if not using super firm tofu.
- Large bowl: for marinating the tofu.
- Measuring spoons: for measuring ingredients.
- Stirring utensil: for cooking the tofu. I use my silicone spoonula for everything!
- High speed blender or smoothie maker: for making the cilantro sauce.
- Measuring cups: for measuring ingredients.
- Skillet: for cooking the tofu. I like cast iron best for crispy tofu!
- Stove top or cook top: for cooking the tofu.
Step by step instructions
Here's a step by step visual guide to making these vegan tofu tacos. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article
- Start by pressing your tofu if you are not using super firm tofu. Be sure to press your tofu for at least 15 minutes, but 30 minutes is best.
- While the tofu is pressing, make your marinade.
- When the tofu is pressed, set aside 8 ounces of the tofu.
- Cube the tofu.
- Place the tofu cubes into the bowl with the marinade.
- Gently toss to coat.
- Let marinate for at least 10 minutes.
- While the tofu is marinating, make your sauce. Combine all of the sauce ingredients in a blender and puree until smooth.
- Now, cook your tofu.
- Cook until the cubes are browned and crispy on all sides.
- Serve the tofu in warm tortillas with your favorite taco toppings and the cilantro sauce.
- Enjoy!
Serving suggestions
I love to serve these tacos as a weeknight family dinner! Everyone loves to fill their tacos with their favorite toppings and sauces.
Suggested toppings:
- Fresh cabbage
- Sliced radish
- Fresh lime
- Fresh cilantro
- Avocado or guacamole
- Vegan cheese
- Vegan sour cream
- Salsa, if not using the cilantro sauce
Serve these tacos with:
Need more ideas? Check out our top ten vegetarian taco recipes and our guide to taco meat substitutes!
Recipe tips and substitutions
- Super firm tofu is best, but firm tofu is great too. If using firm tofu, don't skip pressing the tofu.
- If you have a favorite store bought taco seasoning, go ahead and use that. You'll need 4 ½ teaspoons of seasoning and 2 Tablespoons of oil.
- The sauce is delicious, but if you're short on time or have a store bought cilantro sauce you love, go ahead and use that.
- The recipe is written for 8 small tacos. You can adjust this to 4 larger tacos if you wish.
- Don't stir the tofu too often while it's cooking. You want it to brown nicely on all sides.
- If you're not into spicy sauces, omit the jalapeno seeds from the sauce or the omit the jalapeno completely.
Storing and freezing
Storing:
Store any leftover tofu in the refrigerator for up to 5 days. Be sure to refrigerate any of the leftover taco components separately so they don't get soggy.
Freezing:
You can freeze the cooked tofu cubes in a sealed container for up to 3 months. To reheat, defrost in the refrigerator and then pan fry until crispy.
You can also freeze the sauce! Defrost the sauce in the refrigerator and then stir well before serving.
If you love crispy tofu, give this vegan sweet and sour tofu recipe a try next!
FAQs
Most grocery stores carry super firm tofu in the refrigerated section. Look at the label and choose "super firm" or "extra firm." My favorite is Trader Joe's super firm tofu.
If you aren't using super firm or extra firm tofu, yes. You'll want to press your tofu for 15-30 minutes.
Medium. The spiciness of the cilantro sauce can be adjusted to your taste. If you prefer milder flavors, you can omit the jalapeno. Check out the cilantro sauce recipe page for tips and substitutions.
While it's best to assemble the tacos just before serving to keep the tortillas from getting soggy, you can prepare the tofu and cilantro sauce in advance to save time. I recommend pan frying the tofu right before serving to crisp it up again
More vegan taco recipes you'll love:
- Sheet pan butternut squash tacos
- Ale marinated sweet potato tacos
- Jamaican jerk vegan tacos
- Roasted cauliflower tacos
- Vegan birria tacos
Check out this list of our top ten vegetarian taco recipes and ten favorite vegetarian sauces for tacos!
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Vegan tofu tacos with cilantro sauce
Ingredients
- 32 ounces extra firm tofu Two 16 ounce blocks
- 1 Tablespoon chile powder
- ½ teaspoon smoked paprika
- ½ Tablespoon ancho chile powder
- ½ teaspoon dried oregano
- 4 Tablespoons extra virgin olive oil, divided
- 3 Tablespoons freshly squeezed lime juice
- ½ medium fresh jalapeno. sliced lengthwise
- 1 small handful fresh cilantro, leaves and stems
- ⅓ cup water
- salt and pepper
- 8 small tortillas
- For serving: lime wedges, fresh cabbage, pepitas, sliced radish, cilantro, avocado, green onion
Instructions
- Set aside 8oz of the tofu. This will probably be half of one of your 16 ounce blocks. Wrap the remaining 24oz in a paper towel and set on a plate. Put something heavy like a cast iron skillet on top to press the tofu. Let sit for 30 minutes. When pressed, pat dry and cut the tofu into ½" cubes.32 ounces extra firm tofu
- (if not using super firm or extra firm tofu only) Wrap the remaining 24oz in a paper towel and set on a plate. Put something heavy like a cast iron skillet on top to press the tofu. Let sit for 30 minutes. When pressed, pat dry and cut the tofu into ½" cubes.
- While the tofu is pressing, combine the chile powder, paprika, ancho, oregano, and 2 Tablespoons of the olive oil in a large bowl. Add the tofu and toss to evenly coat. Let marinate for 10 minutes.1 Tablespoon chile powder, ½ teaspoon smoked paprika, ½ Tablespoon ancho chile powder, ½ teaspoon dried oregano, 4 Tablespoons extra virgin olive oil, divided
- Meanwhile, make your sauce. In a high speed blender or smoothie maker, combine the remaining tofu, lime juice, jalapeno, cilantro, and water. Blend until fully pureed and season with salt and pepper to taste.3 Tablespoons freshly squeezed lime juice, ½ medium fresh jalapeno. sliced lengthwise, 1 small handful fresh cilantro, leaves and stems, ⅓ cup water, salt and pepper
- Heat the remaining 2 Tablespoons of olive oil in a skillet over medium high heat. Add the tofu and saute for about 15 minutes, stirring every couple of minutes. You want to get some nice crispness on the tofu, but want to keep stirring to cook it evenly. When the tofu is nice and crispy, remove from heat and stir in ¾ teaspoon sea salt, or salt to taste.
- Divide the tofu among 8 small tortillas and top with as much sauce as you'd like. Top with your favorite toppings like cabbage, pepitas, sliced radish, cilantro, avocado, and green onion. Squeeze some lime juice onto your taco and enjoy!8 small tortillas, For serving: lime wedges, fresh cabbage, pepitas, sliced radish, cilantro, avocado, green onion
Video
Notes
- Super firm tofu is best, but firm tofu is great too. If using firm tofu, don't skip pressing the tofu.
- If you have a favorite store bought taco seasoning, go ahead and use that. You'll need 4 ½ teaspoons of seasoning and 2 Tablespoons of oil.
- The sauce is delicious, but if you're short on time or have a store bought cilantro sauce you love, go ahead and use that.
- The recipe is written for 8 small tacos. You can adjust this to 4 larger tacos if you wish.
- Don't stir the tofu too often while it's cooking. You want it to brown nicely on all sides.
- If you're not into spicy sauces, omit the jalapeno seeds from the sauce or the omit the jalapeno completely.
Nutrition
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Rhiannon
This was so damn delicious!! Wouldn’t change a thing. This will definitely be in our recipe rotation!