These crispy tofu tacos are packed with FLAVOR and CRUNCH! Bake the tofu while you prepare smoky, vegan chipotle sauce and veggies toppings.
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My family is on a huge taco kick right now, and I am delighted! Tacos are so versatile and fun to make. And to eat! And these crispy tofu tacos are my latest obsession.
The tofu is crispy-crunchy and so flavorful from all of the seasonings in the breading. But instead of deep frying, which is just so messy, you bake the crispy tofu in the oven.
While the tofu is baking, soak some cashews to make my smoky, mildly spicy chipotle cashew cream sauce. You'll also have time to shred some cabbage and slice an avocado, so when the tofu is ready, you have everything all set to assemble and devour.
The crispy tofu for these tacos is a slightly tweaked version of my chicken fried tofu recipe. It's very easy to make!
Before you slice into your block, it's so important that you press your tofu. Getting the extra water out gives you a firmer texture. It also helps the tofu soak up some of the vegan buttermilk, which adds a lovely acidity to the flavor.
To make the chipotle sauce, you truly just toss a few ingredients into your blender, and puree until you have a smooth mix.
The flavorful, crispy tofu pairs so beautifully with the crunchy shredded cabbage, smoky chipotle sauce, and creamy avocado. It's an easy, delicious dinner that is full of incredible flavors and textures!
✓ Ingredients and substitutions
- vegan milk mixed with vinegar - This is your vegan buttermilk.
- flour - For breading the tofu.
- panko breadcrumbs - To add CRUNCH!
- cornstarch - Helps the breading stick.
- spices - You'll season the tofu coating with chili power, poultry seasoning, garlic powder, onion powder, salt, and black pepper.
- tofu - This is the star of these crispy tofu tacos!
- cashews - Soaked cashews are the base for the creamy sauce.
- garlic - To season the sauce.
- nutritional yeast - Thickens the sauce and adds umami.
- chipotles in adobo sauce - Adds a mild, smoky heat to the sauce.
- lime juice - For tang.
- small flour tortillas - To serve your tofu tacos. You can also serve these in a bowl over a mix of greens and cabbage and skip the tortillas.
- shredded cabbage - Adds veggies and more crunch.
- avocado - For creaminess and deliciousness.
🔪 How to make crispy tofu tacos
Preheat the oven to 425° F, and grease your baking sheet.
In a medium bowl, mix together the milk and vinegar. In a large bowl, combine the flour, panko, cornstarch and seasonings.
Toss the tofu pieces in the milk mixture.
Toss the coated tofu in the panko mixture.
Transfer it to the greased baking sheet in a single layer. Spray the tofu with spray oil, making sure to coat it evenly.
Bake for 20 minutes. Flip the tofu over, and bake for 15-20 minutes more. Your tofu is finished cooking when it's golden brown.
Combine all of the sauce ingredients in your blender.
Puree until completely smooth. If you need to, you can add more water by the tablespoon as needed to get a smooth mix.
To make one taco, grab a tortilla and add three pieces of crispy tofu, 2 tablespoons of cabbage, and an avocado slice.
Drizzle with the chipotle sauce. Repeat to make as many tacos as you like!
🫙 Storage directions
This recipe makes a bit more tofu and chipotle sauce than you'll likely use.
Store any leftover tofu in an airtight container in the fridge. It will keep for three days. Reheat on a baking sheet at 350° F for 10 minutes.
Leftover chipotle sauce will keep for around five days. Store it in an airtight container in the fridge, as well. It's great on sandwiches!
If you don't end up making tacos for four, store the components in separate containers in the fridge. Before you close up the avocado container, toss it with a squeeze of lemon or lime juice to prevent browning. Then, you can just reheat the tofu for a quick, taco lunch!
💬 Frequently asked questions
Any creamy sauce will work well on these tacos! Try them with curry mayo or bang bang sauce for a fusion taco that's super delicious. Or keep it simple with garlicky cashew cream sauce. You can also use vegan sour cream and vegan cheese shreds for a more conventional taco.
📖 Recipe
🌮 Crispy Tofu Tacos
Ingredients
For the crispy tofu
- ¼ cup soy milk or oat milk mixed with 1 tablespoon apple cider vinegar
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 block extra firm tofu pressed and cut into ° "fingers"
- spray oil
For the chipotle sauce
- 1 cup cashews soaked in hot water for 15 minutes, then drained
- ½ cup water NOT the soaking water
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1-2 chipotles in adobo sauce
- 2 tablespoons lime juice
For the tacos
- 8 small flour tortillas
- 1 cup shredded cabbage or bagged coleslaw
- 1 Haas avocado sliced
Instructions
Bake the tofu.
- Preheat the oven to 425° F, and grease your baking sheet.
- In a medium bowl, mix together the milk and vinegar. In a large bowl, combine the flour, panko, cornstarch and seasonings. Toss the tofu pieces in the milk mixture and then the panko mixture, and transfer it to the greased baking sheet in a single layer. Spray the tofu with spray oil, making sure to coat it evenly.
- Bake for 20 minutes. Flip the tofu over, and bake for 15-20 minutes more. Your tofu is finished cooking when it's golden brown.
Meanwhile, make the chipotle sauce.
- Combine all of the sauce ingredients in your blender, and puree until completely smooth. If you need to, you can add more water by the tablespoon as needed to get a smooth mix.
Put it all together.
- To make one taco, grab a tortilla and add three pieces of crispy tofu, 2 tablespoons of cabbage, and an avocado slice. Drizzle with the chipotle sauce. Repeat to make as many tacos as you like!
Got a question? Tried this recipe? Leave a reply!