Crispy tofu street tacos
These crispy tofu street tacos are packed with protein and full of flavor. Crumbled tofu is seasoned with smoked paprika, cumin, onion powder, and taco seasoning, then cooked in a hot pan until browned, the same way you would ground meat.
Pile it into warm street taco–size tortillas and top with lettuce, tomato, cheese, red onion, and cilantro. Ready in just 25 minutes, they’re an easy weeknight dinner everyone will love!
Preparation Time: 25 minutesIngredients
Crispy tofu
- 16 ounces firm tofu
- 0.5 tablespoon cumin
- 0.5 tablespoon steak seasoning
- 0.5 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 1-ounce packet taco seasoning
- 0.5 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1 tablespoon avocado oil + 1 teaspoon to heat in pan
- 0.25 cup water
For serving
- 6 small flour or corn tortillas (street taco size)
- 0.5 cup shredded romaine lettuce
- 1 medium tomato, diced
- 0.25 cup shredded vegan cheddar
- 0.25 cup red onion, diced
- 0.25 cup cilantro, chopped
- Garnish: sliced limes
Optional
- Salsa
- Guacamole
- Vegan sour cream
Preparation
- Press the Tofu: Drain the tofu and place it in a large mixing bowl lined with a clean towel or paper towels. Cover with another towel and press down lightly a few times to remove excess moisture. Firm tofu holds less water, so this won’t take long, but it helps give the tofu a crisper texture once it’s cooked.
- Prep the Toppings: While the tofu sits, chop the cilantro, dice the red onion and tomato, and slice the limes so everything is ready once the tofu is cooked.
- Crumble and Season the Tofu: Remove the towels and crumble the tofu by hand. Add the dry seasonings, soy sauce, and 1 tablespoon avocado oil, then mix by hand until the tofu is evenly coated.
- Brown the Tofu: Heat a sauté pan over medium heat and drizzle in the remaining 1 teaspoon avocado oil. Once hot, add the tofu and let it sit for 1–2 minutes to start browning.
- Cook the Tofu: Slowly pour in the water and cook for about 15 minutes, stirring frequently the same way you would ground meat, until the tofu is browned. Remove from heat.
- Warm the Tortillas: Heat the tortillas in a skillet for about 15 seconds per side.
- Build the Tacos: Top each tortilla with the tofu, lettuce, tomato, vegan cheese, red onion, and cilantro. Serve with sliced limes and your favorite sauces, like vegan sour cream, salsa, and guacamole.
Tips
Assemble just before serving: Build the tacos right before eating to keep the tortillas warm and the toppings fresh.
Storage: Refrigerate leftover tofu in an airtight container for 3 to 4 days. Store the tortillas and toppings separately, then assemble fresh tacos as needed.
Reheating: Warm the tofu in a skillet over medium heat until heated through. If it seems dry, stir in a splash of water.
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