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Loaded vegan tofu tacos recipe! // Rhubarbarians

Crispy vegan tofu tacos with spicy cilantro crema

Amazing vegan tacos! Crispy, pan-fried tofu taco filling topped with spicy cilantro crema and all your favorite taco toppings.

Course entree, Main Course
Cuisine American, Mexican
Keyword dairy free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 small tacos
Calories 219 kcal
Author Trish Bozeman

Ingredients

  • 32 oz extra firm tofu
  • 1 Tbsp chile powder
  • 1/2 tsp smoked paprika
  • 1/2 Tbsp ancho chile powder
  • 1/2 tsp dried oregano
  • 4 Tbsp extra virgin olive oil, divided
  • 3 Tbsp freshly squeezed lime juice
  • 1 half fresh jalapeno. sliced lengthwise.*
  • 1 small handful fresh cilantro, leaves and stems
  • 1/3 cup water
  • salt and pepper
  • 8 small tortillas
  • For serving: lime wedges, fresh cabbage, pepitas, sliced radish, cilantro, avocado, green onion

Instructions

  1. Set aside 8oz of the tofu. This will probably be half of one of your 16oz 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 1/2" cubes.

  2. In a medium mixing bowl, combine the chile powder, paprika, ancho, oregano, and 2 Tbsp of the olive oil. Add the tofu and toss to evenly coat. Let sit 10 minutes.

  3. Meanwhile, make your crema. In a high speed blender, combine the remaining tofu, lime juice, jalapeno, cilantro, and water.** Blend until fully pureed and season with salt and pepper to taste.

  4. Heat the remaining 2 Tbsp 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 3/4 tsp sea salt, or salt to taste.

  5. Divide the tofu among 8 small tortillas and top with as much crema 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!

Recipe Notes

*Remove the seeds from the jalapeno for less heat, but the heat is so good in this recipe!

 

**I tested this in a food processor and it did not completely puree. A high speed blender is best.

Nutrition Facts
Crispy vegan tofu tacos with spicy cilantro crema
Amount Per Serving (1 taco)
Calories 219 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Sodium 303mg13%
Potassium 250mg7%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 11g22%
Vitamin A 505IU10%
Vitamin C 0.2mg0%
Calcium 72mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.