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    Home » Simple Vegan Recipes » Tacos

    Addictive crispy tofu tacos with smoky chipotle sauce

    Last Modified: May 6, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

    Y'all, these crispy tofu tacos are packed with flavor! Bake the tofu while you prepare smoky, vegan chipotle sauce and veggies to top them.

    spooning chipotle sauce onto crispy tofu tacos

    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.

    More taco deliciousness: Crispy Avocado Tacos, Plantain Tacos with Quick Pickled Onions

    Jump To:
    • Baking the tofu
    • Creamy chipotle sauce
    • Putting it all together
    • How to store leftovers
    • Crispy tofu tacos recipe

    tofu surrounded by flours and spices

    Baking the tofu

    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.

    hand tightening the EZ Tofu Press on a blue plate

    It also helps the tofu soak up some of the vegan buttermilk, which adds a lovely acidity to the flavor.

    I always press my tofu with the EZ Tofu Press. The EZ Tofu Press gets an average of ½ cup of water out of your block, leaving is super firm and ready to drink in flavor.

    image collage showing the wet and dry ingredients bowls and showing the tofu in each bowl

    While the tofu presses, make your vegan buttermilk by mixing vegan milk with apple cider vinegar. This acidic mixture helps your breading adhere and promotes browning.

    In a separate bowl, toss together flour, panko, and plenty of herbs and spices.

    Dredge the tofu in the "buttermilk", then in the dry mixture, and arrange on a lined baking sheet. Spray it with oil, bake for 20 minutes, then spray the tofu again.

    image collage showing tofu on the baking sheet, spraying it with oil, flipped tofu after baking, and the second oil spray

    Bake for another 20 minutes, and you are ready to pile that crispy tofu into the tacos of your dreams!

    using a fork to scoop up pieces of crispy tofu from a baking sheet

    Creamy chipotle sauce

    The key to this easy sauce is one of my favorite pantry staples: chipotles in adobo sauce.

    You can find this in cans at pretty much any grocery store. If they're not with the canned beans and vegetables, try checking the aisle that stocks tortillas and salsa.

    I love using these smoky, mildly-spicy chilis to add a punch of heat and flavor to dishes. They're the key to my smoky black bean dip!

    When you open the can, you'll see whole chilis in a thick, reddish-brown sauce. For this recipe, we just need the sauce. You can freeze the leftover chilis to use later. They're great in dips, soups, and sauces.

    a spoon in a serving bowl of vegan chipotle sauce

    To make the chipotle sauce, you truly just toss a few ingredients into your blender, and puree until you have a smooth mix.

    Putting it all together

    Once the crispy tofu finishes baking, it's taco time!

    On time-saving trick I use is buying bagged coleslaw instead of shredding cabbage by hand.

    See how there are carrots in my cabbage? That's because the bagged slaw had them. And that's fine!

    Pile the tofu onto your tortillas and top with shredded cabbage, sliced avocado, and a dollop of that chipotle sauce. Easy peasy!

    How to store leftovers

    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!

    spooning chipotle sauce onto crispy tofu tacos

    Crispy tofu tacos recipe

    Y'all, these crispy tofu tacos are packed with flavor! Bake the tofu while you prepare smoky, vegan chipotle sauce and veggies to top them.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: crispy tofu tacos
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 678kcal
    Author: Becky Striepe

    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.

    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!

    Video

    Notes

    About the milk/vinegar mixture: We're basically making vegan buttermilk here. Buttermilk's acidity (in this case from the vinegar) helps the cornmeal coating stick better and helps the tofu brown better. I recommend mixing up the "buttermilk" first, then doing the rest of your prep, so the milk has a chance to curdle a bit. Curdling isn't often the goal in cooking, but today it is!
    Preparing the tofu: After you press your tofu, cut the block in quarters lengthwise and then make 8 equal slices widthwise, so you end up with 32 "fingers" of tofu.
    You can shred your cabbage by hand or use bagged "coleslaw". It's fine if your bagged slaw includes other veggies. The more the merrier!
    You may have some leftover tofu when you make this recipe. Store leftovers in an airtight container in the refrigerator. Reheat on a lined baking sheet in the oven at 350° F for 10 minutes.
    You may also end up with leftover chipotle sauce. It will keep in the fridge for around 5 days. Use it on sandwiches or wraps for some creamy, smoky flavor.
    If you aren't making all of the tacos today, store leftover components separately. Squeeze some lemon or lime juice onto the sliced avocado to prevent browning, and use the leftovers within 3 days.

    Nutrition

    Nutrition Facts
    Crispy tofu tacos recipe
    Amount per Serving
    Calories
    678
    % Daily Value*
    Fat
     
    32
    g
    49
    %
    Saturated Fat
     
    6
    g
    30
    %
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    15
    g
    Cholesterol
     
    7
    mg
    2
    %
    Sodium
     
    1800
    mg
    75
    %
    Potassium
     
    882
    mg
    25
    %
    Carbohydrates
     
    80
    g
    27
    %
    Fiber
     
    11
    g
    44
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    24
    g
    48
    %
    Vitamin A
     
    761
    IU
    15
    %
    Vitamin C
     
    15
    mg
    18
    %
    Calcium
     
    193
    mg
    19
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan tacos

    • Easy vegan chorizo
    • Smoky pinto bean tacos with pickled onions
    • Addictive, crispy buffalo cauliflower tacos
    • Vegan Breakfast Tacos

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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