Description

These Crispy Tofu Tacos are a flavorful, plant-based twist on a classic favorite. Firm tofu is grated and seasoned with a blend of smoky, spicy spices before being roasted to crispy perfection. Topped with a creamy avocado lime sauce and fresh garnishes, these tacos offer a satisfying texture and vibrant taste, perfect for a quick and healthy meal.

Ingredients

Scale

Tofu and Seasoning

2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (adjust to taste)
Salt and black pepper, to taste
1/4 cup tomato paste

Avocado Cream

2 ripe avocados
2 tablespoons mayonnaise (vegan if desired)
1/2 teaspoon finely grated lime zest
3 tablespoons lime juice
Salt, to taste

To Serve

8 flour or 10 corn tortillas, warmed
Minced red onion, for serving
Thinly sliced radishes, for serving
Chopped cilantro, for serving

Instructions

Preheat Oven: Heat the oven to 400 degrees Fahrenheit (200°C) to prepare for roasting the tofu.
Prepare Tofu: Drain the tofu and squeeze out excess moisture over the sink, breaking it into chunks. Coarsely grate the drained tofu onto two large foil-lined baking sheets. The tofu will crumble irregularly, which is expected. Drizzle 2 tablespoons olive oil and 1 tablespoon soy sauce over each pan. In a small bowl, combine cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper; evenly sprinkle half this seasoning mix over each pan and toss to coat. Spread the mixture evenly.
First Roast: Roast the tofu at 400°F for 30 to 35 minutes, stirring halfway through and rotating the pans. The tofu should sizzle, darken, and become crispy.
Add Tomato Paste and Roast Again: In a small bowl, mix the tomato paste with the remaining 3 tablespoons olive oil. Drizzle this mixture evenly over the tofu, dividing it between the two pans. Toss the tofu to coat, then spread it in an even layer and roast again for 10 to 15 minutes until it crackles audibly and develops a slight crunch.
Make Avocado Cream: While the tofu roasts, blend the avocados, mayonnaise, lime zest, and lime juice in a food processor or blender until smooth and creamy. Season generously with salt to taste.
Assemble Tacos: Warm the tortillas, then spread each with a generous swipe of avocado cream. Top with the crispy tofu mixture, minced red onion, sliced radishes, and chopped cilantro. Serve immediately while warm and fresh.

Notes

For a spicier taco, increase the cayenne pepper to 1/2 teaspoon; use 1/4 teaspoon for mild flavor.
Use firm or extra-firm tofu for best results; pressing the tofu beforehand helps remove moisture if desired.
Vegan mayonnaise can be used to keep this recipe vegan-friendly.
Warm the tortillas in a dry skillet or wrapped in foil in the oven for best texture.
These tacos are best eaten immediately after assembly for optimal crispiness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Keywords: crispy tofu tacos, vegan tacos, baked tofu recipe, avocado cream tacos, plant-based tacos