These vegan tofu tacos pack a flavor punch from easy, blender chimichurri sauce, crunchy cabbage, and creamy avocado.
The rustic style of this tofu was inspired by my friend Mary Ellen's amazing tofu crumbles. If you're looking to use this method with different flavor profiles, I highly recommend checking out her recipe. It has a several options, all of them super delicious!
The pieces for these tofu tacos are a little bit bigger to give more of a "chicken" vs. "ground beef" vibe, but I had to shout out Mary Ellen for the idea to treat tofu this way.
Preparing the tofu
Pressing your tofu well is critical for this recipe. You want to get the water out, so the tofu can soak up the flavor of the chimichurri sauce.
I love to press my tofu using my EZ Tofu Press.
The EZ Tofu Press is faster than weighted pressing, and it yields super firm results. You can get as much as a half cup of water out by pressing with the EZ Tofu Press. I have measured it!
Once you finish pressing the tofu, it's time to break it into chunky crumbles. You are not going for small pieces here. You want nice, big chunks of tofu in these tacos. Think approximately the size of two baby carrots, side by side.
The crumbles have more texture and surface area than tofu cubes, which works great in a taco recipe like this!
Toss the tofu pieces in chimichurri sauce -- reserving a half cup of the sauce for serving -- and bake them to perfection.
This is a super simple tofu taco recipe! While you press your tofu, make the chimichurri sauce in the blender or food processor.
Then, while the tofu bakes, you have plenty of time to prepare the cabbage, green onion, and avocado for the remaining filling.
I definitely recommend that you warm your corn tortillas in the oven, as directed in the recipe! Corn tortillas are good, but something magical happens when you warm them up. It really does level up the finished recipe.
To warm the tortillas, stack them up, wrap them in foil, and then throw them into the oven when there are five minutes of baking time remaining.
Now, it's time to assemble!
Divide the tofu, veggies, and reserved chimichurri sauce between your tortillas. If you have leftover chimichurri sauce, use it to make a stellar vegan taco salad!
Vegan chimichurri tofu tacos
Chimichurri sauce ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ cup fresh parsley leaves - Some stems are OK, but get rid of any large, woody stems.
- ½ cup fresh cilantro - Some stems are OK, but get rid of any large, woody stems.
- 2 teaspoons dried oregano - or 2 tablespoons fresh
- 4 cloves garlic
- 1 medium shallot - quartered
- 1 Fresno, serrano, or jalapeno pepper - see note
- salt and pepper - to taste
Vegan tofu tacos ingredients
- 1 block extra firm tofu - pressed and broken up by hand into large, rustic pieces
- 8 small corn tortillas
- 1 Haas avocado - sliced
- ½ cup shredded cabbage
- 2 green onions - chopped
- Preheat the oven to 425° F.
Make the chimichurri sauce
- Combine all of the sauce ingredients in your blender except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok! Taste, and season with the salt and pepper.
Make the tofu
- Measure out ½ cup of the chimichurri sauce, and set that aside. In a large bowl, toss the tofu pieces together with the remaining chimichurri sauce.
- Spread the pieces onto a lined baking sheet, and bake for 20 minutes.
- When there are 5 minutes left in the baking time, stack the corn tortillas, wrap them in foil, and stick them into the oven to warm up.
Assemble the tofu tacos
- To make one taco, place ⅛ of the tofu onto a warmed corn tortilla, then top it with a tablespoon of shredded cabbage, a sprinkle of green onion, an avocado slice, and a tablespoon of the reserved chimichurri sauce