Crispy Tofu Tacos
These Crispy Tofu Tacos are easy to make and super crispy and delicious, perfect for a quick weeknight or late night meal!
There’s nothing quite like a good Crispy Taco, and these Crispy Tofu Tacos prove that Tofu can be anything! I made some Chipotle Tofu and I’ve been alternating between Soft Tacos and Crispy Tacos all week!
What’s the best tofu for Crispy Tofu Tacos?
Super Firm Tofu is what I recommend, as it’s vacuum packed and doesn’t require pressing. I haven’t tested this recipe out with Extra Firm but if you can only find that, you’ll wanna press it for at least 30 minutes.
A lot of folks like to freeze their tofu for marinating, but Super Firm has very little water, so I’ve found it doesn’t do much. I also find the texture to be more spongy than I’d like. For me Super Firm is nice and meaty when you chunk it up and sear it in the marinade.
ingredients for Tofu Tacos
For the marinade, we are really just using some pantry staples to season this!
- Oil, Soy Sauce, Lime Juice – I don’t recommend skipping the oil on this one, it helps it get nice and browned. And use Tamari or Coconut Aminos if you can’t do Soy Sauce.
- Seasonings – We’ll be using some Nutritional Yeast, Smoked Paprika, Onion Powder, Garlic Powder, Cumin, Oregano, Salt and Pepper!
- Chipotle in Adobo – You only need 1 – 2 Tbsp of chopped Chipotle in Adobo, I really like using this jar as it’s already chopped up and you can easily store it in the fridge.
- Tortillas – Corn or Flour work great, I tried both for Science!
- Vegan Cheese – I used the Mexican Blend by Daiya for the Fried Tacos.
- Pico de Gallo – Use your favorite recipe, I just dice up some tomatoes, onions, jalapeños, and cilantro. Then season with salt, pepper and lime juice.
- Avocado / Guacamole – for either tacos, but I like it on the soft taco.
- Creamy Jalapeño Sauce – I really like these with my Taco Bell copycat sauce!
how to make Crispy Tofu TAcos
To prep the marinade, simply combine and whisk everything in a bowl, though if you can, I highly suggest blending the marinade to make it smooth and emulsified.
Pat the tofu dry, and then break it into bite sized chunks. This will give us more nooks and crannies for the marinade to stick to.
Pour the marinade over the tofu and gently toss to coat. Taste one chunk and adjust seasoning as needed.
Heat up a 12″ skillet over medium heat, pre-heat for 3 – 4 minutes. Then add in the tofu chunks and cook for 2 – 3 minutes per side. Don’t crowd the pan. You may need to do this in batches.
You can also store the tofu and just fry up as much as you need whenever you want a quick taco!
For Crispy Tacos, add enough oil to the pan to cover a thin layer. Then add a tortilla, top with vegan cheese, the chipotle tofu, and more cheese. Fold and fry until golden brown!
Let the tacos cool on a wire rack for a couple minutes. Once cool enough to handle, split them open and top with whatever you like. I prefer some pico de gallo and a Creamy Jalapeño Sauce!
Air fried option
You can totally air fry these too! Just do so at 400 F / 204 C for about 5 – 6 minutes flipping halfway through.
storage
You can store the marinated tofu in an airtight container in the fridge for about a week. You can also cook them and store them for later as well! I don’t recommend storing the tacos however, they are best enjoyed fresh!
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Crispy Tofu Tacos
Ingredients
Chipotle Tofu
- 1 lb. Super Firm Tofu (Vacuum Sealed)
Marinade
- 2 Tbsp Soy Sauce
- 2 Tbsp Neutral Oil (Vegetable, Canola, Avocado)
- 1 – 2 Tbsp Diced Chipotles in Adobo
- 1 Tbsp Water
- 1 tsp Lime Juice
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Ground Cumin
- 1/2 tsp Dried Oregano
- Salt & Pepper (to taste)
For the Tacos
- 8 Corn or Flour Tortillas
- Pico de Gallo
- Avocado
- Creamy Jalapeño Sauce
- Diced Onions / Chopped Cilantro
- Shredded Vegan Cheese
Instructions
Chipotle Tofu
- I highly recommend using Super Firm tofu, it’s vacuum sealed and doesn’t require pressing. You can try using Extra Firm tofu and press it for 30 minutes, but Super Firm is ideal.
- Take the tofu out of it’s packaging and pat it dry with a paper towel. Break the tofu into bite sized chunks. I find it’s easiest to break the whole block in half, and then keep breaking each section in half until they are about bite size.
- Combine all the ingredients for the marinade. I highly recommend blending them in a blender to emulsify. In a bowl toss the tofu chunks with the marinade until thoroughly coated.
- You can store for later, or cook them now. Get a 12″ skillet heated up over medium heat for a few minutes. Spray a little cooking oil into the pan and then add the tofu chunks. Don’t crowd the pan, you may need to do this in two batches.
- Let them sit for about 2 – 3 minutes. Then flip them, they should have some nice browning on them. If not, let them sit for another minute or so. I suggest browning them on at least 2 sides. Once they are looking good, add any salt and pepper or seasoning if needed (I like doing a little more salt and a squeeze of lime juice!)
Crispy Tacos
- In a large skillet, add enough oil to the pan to cover a thin layer. Heat up to medium, then add in one tortilla. To one half, add a layer of vegan cheese, then top with some of the tofu, and top with some more vegan cheese. Carefully fold over and press down. Repeat with another tortilla, and if your skillet is big enough, you can do a third. Cook over medium heat until golden brown, about 2 minutes. Flip and repeat on the other side.
- Let the tacos cool on a wire rack for a couple minutes. Once cool enough to handle, split them open and top with whatever you like. I prefer some pico de gallo and a Creamy Jalapeño Sauce!
Air Fried Tacos
- Preheat Air Fryer to 400 F. While air fryer preheats, warm up your tortillas (either in the microwave or on the stove top) so they are pliable. Fill them with vegan cheese and tofu and fold over, press down to make sure they stay closed. Spray with a little cooking oil if you like and then Air Fry for 5 – 6 minutes, flipping halfway through or until golden brown and crispy.
