tofu tacos

Vegetarian Mushroom Tacos. Healthy and flavorful vegan tacos made with tofu and baby bella, shiitake, or oyster mushrooms in a sweet and spicy Asian sauce.

Mushroom Tacos

olive oil (divided)

tofu Italian “sausage”

head green or red cabbage (cored and thinly sliced (about 8 cups))

baby bella (cremini) mushrooms (thinly sliced)

water

garlic (minced (about 1 1/2 tablespoons))

ginger

scallions

seasoned rice vinegar

hoisin sauce

soy sauce

chili

Warmed flour tortillas

Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu “sausage” or chicken/turkey sausage. Cook until brown on all sides, about 5 to 6 minutes. Remove to a plate and set aside.

Add the remaining 1 tablespoon olive oil. Once hot, add the cabbage, mushrooms, and 1/3 cup water. It will seem like a ridiculous amount of cabbage, but it will cook down significantly. Let cook until the cabbage is tender and the mushrooms are browned, soft, and have given up their liquid, about 15 minutes, stirring often at first so that the cabbage at the bottom of the pan browns but does not burn. If at any point the mixture starts to become dry and stick to the bottom, splash in a little more water as needed.

Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.

Add the sauteed tofu or sausage, rice vinegar, hoisin, soy sauce, chili paste, and remaining 2 tablespoons water. Stir until everything is warmed through and combined. Taste and adjust seasoning as desired. Stir in the peanuts and remove from heat and sprinkle with reserved dark green onions. Pile inside warm tortillas and enjoy hot with a sprinkle of extra peanuts.

This vegan tofu tacos recipe is going to become your go-to taco night staple! Tofu strips are tossed in spicy chipotle-infused marinade, then cooked to perfection with fajita vegetables. Meat free, dairy free, gluten free if made with tamari instead of soy sauce.

Vegan Tofu Tacos with Fajita Vegetables

16-oz block extra firm tofu, drained and pressed

yellow onion,

red bell pepper,

green bell pepper (or

cilantro scallions

Avocado or grapeseed oil, as needed for cooking tofu and vegetables

soy sauce (use tamari

Tbsp lime juice

Tbsp agave or pure maple syrup

cornstarch

Tbsp chipotle powder

tsp cumin

oregano

warm taco shells

Slice a drained and pressed block of tofu...

Slice a drained and pressed block of tofu crosswise into 10-12 rectangles of about 1/2 - 1/3 inch thickness. (A tofu press like tofu press like this one is very helpful for pressing tofu).

Cook tofu rectangles in single layer batches in...

Cook tofu rectangles in single layer batches in a large heavy-bottomed saute pan with a splash of oil, about 2-3 minutes per side, until each piece becomes slightly crispy and golden in color. Set aside.

While the tofu is cooking, mix all marinade...

While the tofu is cooking, mix all marinade ingredients in a large bowl.

Slice each cooked tofu rectangle into 3 strips...

Slice each cooked tofu rectangle into 3 strips lengthwise, being careful not to break them. Gently toss in the marinade, making sure that all tofu pieces are covered in sauce. I usually let my tofu marinate until the fajita vegetables are cooked (about 5 minutes), but feel free to marinate for up to 30 minutes.

Heat 1 Tbsp oil in the same saute...

Heat 1 Tbsp oil in the same saute pan you used to cook the tofu. Add sliced onions and peppers, and cook over medium-high heat until the vegetables are still crisp but have developed a few charred spots, about 4-5 minutes. Remove, set aside.

Add marinated tofu strips and the rest of...

Add marinated tofu strips and the rest of the marinade to the same saucepan. Cook over medium heat, tossing gently, until all of the liquid evaporates, and the tofu looks dark, crisp, and slightly sticky.

Add cooked onions and peppers to the tofu,...

Add cooked onions and peppers to the tofu, and reheat gently. Remove from heat, sprinkle with chopped cilantro and/or scallions.

Serve with warmed tortillas and your favorite taco...

Serve with warmed tortillas and your favorite taco toppings - avocado slices or guacamole; vegan sour cream or shredded vegan cheese; chopped purple cabbage; lime wedges, etc. This tofu taco filling also works well in burritos, grain bowls, etc.

Quick and easy Tofu Tacos with black beans. Crispy, lightly spicy, and delicious! A high protein vegetarian meal that's ready in less than 30 minutes.

Tofu Tacos

soy sauce (or use tamari to make gluten free)

chili powder

chipotle chili powder

cumin

garlic powder

onion powder

(14-ounce) block extra-firm tofu (drained and patted dry)

black beans

salsa

nutritional yeast

corn tortillas

Sliced avocado, chopped cilantro, salsa, cheese (dairy

Place a rack in the upper third of your oven and turn the broiler to high.

In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. The tofu should be in small bits. Toss until the tofu is evenly coated with the spices. I find it fastest and easiest to use my hands.

Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium high. Add the tofu crumbles. Cook, stirring occasionally, until the tofu is dry and the moisture has cooked off, about 6 minutes. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off, about 1 to 2 minutes more.

Spread the tofu mixture into an even layer. Place under the broiler and cook until darkened on top, about 4 minutes. Remove from the oven, stir to expose new parts of the tofu to the top, then spread back into a single layer. Return to the oven and broil 4 additional minutes. Remove from the oven and repeat the stirring and broiling once more (3 times total). Pile the filling inside warm tortillas and top with all of your favorite fixings.

Grilled Fish Tacos topped with Cilantro Lime Cabbage Slaw that can be made using a grill, stove top or oven! Vegan &amp; gluten-free adaptable! Sub tofu for the fish! A fast, easy and healthy dinner that comes together in under 30 minutes.

Grilled Fish Tacos with Cilantro Lime Cabbage Slaw

4-6 inch flour tortillas

½ teaspoon chili powder

coriander

garlic

salt

sugar (optional)

chipotle powder (or sub cayenne and

for more smoky flavor, add ½ teaspoon smoked paprika (optional)

cabbage

salt,

¼ cup thinly sliced red onion, more to taste

cilantro (packed), ½ of a large bunch

¼ -½ of a jalapeño, finely chopped, more to taste

lime

olive oil

Preheat grill to medium-high heat. (See notes for oven or stovetop version)

Prep the fish

Rinse and pat dry fish. ( For tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.

Make the slaw

Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste&#8211; you want this to taste tangy and flavorful.

Sauce

Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead.

Grill

Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.

Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.

Assemble Tacos

 Place fish in the warm tortillas, top with cabbage slaw and and garnishes. Drizzle with the optional ( but delicious)  Chipotle Mayo if you like.

We have made this recipe several times and are in love! My three boys ask for this specific recipe when we are meal planning. It is definitely one of our favorites! Thank you for a delicious meal! We make it with salmon, slaw, the chipotle mayo sauce, and a tomatillo salsa. We have also made the Peruvian green sauce which is also SO good.

We made this last night with tilapia, and cooked it on an indoor grill pan.  It was great!  Wonderful taste combination, and very simple to put together.  We subscribed right away!

Made these tonight with mahi and they were delicious! Followed the recipe exactly except I used yellow onion instead of red and only purple cabbage no green, we did use the optional chipotle Mayo. This is a keeper!

Had this last night we all loved it! Real hit!

This slaw is so easy and delicious! I use lots of spice in seasoning and chipotle Mayo so don’t even bother with the jalapeño.

https://content.jwplatform.com/videos/SvrWpA8W.mp4

Grilled Fish Tacos with Cabbage Slaw- vegan adaptable using tofu, this meal comes together in under 30 minutes. 

Fish%20Tacos%20With%20Cilantro%20Lime%20Cabbage%20Slaw

Perfect vegan taco meat made from tofu! This delicious gluten-free recipe is easy to make, full of flavor, and is ready in less than an hour. Plus, it only requires one bowl, one sheet pan, and no pressing of the tofu is required!

Sheet Pan Vegan Taco Meat (Gluten-Free)

firm tofu

onion,

garlic,

tomato sauce

tamari

apple cider vinegar

yeast

smoked paprika

black pepper

Baking Sheet

Silicone baking mat

Medium-Sized Bowl

Spatula Spoon,

Preheat the oven to 400ºF and prepare a half baking sheet with a silicone baking mat or a light layer of oil.

Open the package of tofu and drain out the excess liquid. Use your hands to crumble the tofu into a medium bowl.

Add in all of the remaining ingredients (onion, garlic, tomato sauce, tamari, apple cider vinegar, oil, nutritional yeast, chili powder, cumin, smoked paprika, black pepper and oregano) and mix through until well-combined.

Transfer the tofu mixture (and all of the liquid) to your baking sheet and use a spatula to spread it out into a single layer.

Bake for 40-45 minutes, stirring halfway through, or until golden.

Serve your taco meat as desired and enjoy!

My wife discovered you on youtube and decided to make this recipe tonight, and all I can say is that it was OUTSTANDING! She has always been very consciencious about eating healthily using alternative sources of food rather than the usual meat, fish, or poultry product. The taste was absolutely perfect, and she will definitely be using this recipe for years to come. Thank you for making your version available to us, it is greatly appreciated.

So good and flavorful! I've made quite a few tofu taco recipes and they've all been okay but this is the first one that I've really loved and is worth making again regularly. I used it in tacos last week and I'm going to make it again for burrito bowls this week.

This was so easy to make and it is my new favorite way to eat tofu. I didn’t even think tofu could taste this good. Thank you so much for this recipe!!!! I can’t wait to try more from you.

We made this last night and devoured it. Was so surprised by the crumbly meat-like texture and smoky flavor. Will definitely make this again!

https://content.jwplatform.com/videos/i47Yj5Vw.mp4

Sheet Pan Tofu Taco Meat (Gluten-Free)

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love. 

Easy Tofu Tacos

tofu

olive oil, divided

red cabbage

Lime wedges

cilantro leaves, torn

Pico de gallo (purchased

Vegan yogurt (or regular), mixed with salt

Make the tofu crumbles

Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!). Stir in the soy sauce, vinegar, salt, garlic powder, chili powder, cumin, smoked paprika, and 2 tablespoons of the olive oil.

Heat the remaining 1 tablespoon olive oil in a large non-stick skillet. Add the tofu and cook on medium high for 8 to 10 minutes, breaking up large pieces into bite sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)

Assemble the toppings

Thinly slice the red cabbage, and place it in a bowl. Spritz with the juice of 2 lime wedges and add a few pinches kosher salt. Mix the vegan yogurt with Mexican hot sauce to taste, and add a few pinches of salt. 

Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

Serve

Place the tofu crumbles in the tortillas, then top with toppings and enjoy. 

I was a little apprehensive to try this recipe because it included soy sauce for Mexican taco but surprisingly the tofu came out so delicious thank you. the recipe calls for just the right amount of ingredients to easily coat the tofu without being too saucy or too dry excellent job!!

I tried these and combined them with some portobello mushrooms I sautéed with similar spices, a Greek yogurt sriracha aioli, and toasted the tortillas with a touch of cheese before assembling with toppings, and these were possibly the best tacos I’ve ever made! They almost felt like meat tacos but were 100% vegetarian!

Absolutely delicious! Smothered in pan roasted red peppers and mild Pico de gallo , and rolled in warmed corns tortillas !!! I used the recommended, cashew/cilantro cream sauce (used the cheat of putting the cashews to soak into a covered pot of just-boiled water, adding a dash of lime) . Cashews were ready for the blender in only 15 minutes!!!!! So easy!!!!
This is my new go-to tofu taco (and the cashew sauce will be perfect for a veggie dip too!!!!

Love this!  Decided spur of the moment to do taco Tuesday, searched for tofu tacos and am so glad I hit on yours.  This is definitely now part of the dinner rotation.  Thanks!

These are amazing! I tried them with 1/2 of the chili powder, garlic, paprika, and cumin this time, but will use the full amount next time. I am going to double the recipe and use for lunches for the week. Also, I had some reservations about whether the liquid-y mixture in my bowl would actually evaporate the liquid and become lightly crispy. It took longer than 8-10 minutes for me, but it absolutely did. Definitely a 'make again'.

These tacos were so tasty!!! My family gave it 5 stars! Thank you!❤️🙏🏾

I have been looking for some new tofu recipes and just made these. DELICIOUS!!! I added some kimchi because why not and it was so good. Seriously thank you I’ve been trying so many tofu recipes and they’ve been so disappointing 😭 I’m so glad to have found a good one

These are so easy and delicious. We make them pretty much weekly now. Thanks!!

Meaty Tofu Tacos are easy to make using crispy baked tofu, flavorful Mexican seasonings, and lots of toppings. No marinating or pressing the tofu required!

soy sauce ((tamari for gluten free))

tomato paste

maple syrup

Sour Cream

avocado, diced tomatoes, non-dairy cheese shreds, shredded lettuce, cilantro

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.

Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden, crispy in places and chewy.

Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of adobo sauce to taste. Delicious served with pepita cream, Spanish rice and guacamole. Make ahead for freezer friendly meal prep. This recipe is vegetarian and vegan, optionally gluten free. *Time above does not include  hands off time needed to press the tofu (20-30 minutes). The Chili-Lime Pepita Crema has been moved to its  own URL.

Mexican Tofu Tacos with Chili-Lime Slaw Recipe

oz (283 grams) Firm Tofu (pressed and drained

Tbs Coconut Oil (unrefined, virgin or olive oil)

C (110 grams) Purple Onion (large dice (about 1/2 a medium onion))

C (90 grams) Green Bell

Tbs Cumin

Tbs Chili Powder

tsp Smokey Paprika

Tbs Masa Harina Flour (or sub 2 Tbs ground tortilla chips **see note)

tsp Fine Sea Salt

tsp Adobo Sauce

C (200 grams) Fire Roasted Tomatoes (with its juice)

C (220 grams) Vegetable Broth

Tortillas, and Cilantro

Tbs Seeded Jalapeño (minced (or

C (20 grams) Cilantro (rough chopped)

of 1 -2 Limes

Chili-Lime Pepita Crema

Creamy Guacamole

Preheat the oven to 350F (180C). Slice the tofu into about 1/2&quot; - 1&quot; (1.3 - 2.5 cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until slightly golden and dryer to the touch. Baking dries the tofu out.

In a large saute pan, add the oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat). 

For the Tofu:

In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos. 

Make the Slaw:

Warm tortillas: I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. OR place the tortillas in a hot cast iron skillet for about 30 seconds to one minute, flipping once. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.

On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.

Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.

Taco Assembly:

https://content.jwplatform.com/videos/YuCiTlOP.mp4

A tofu game changer. Freezer friendly and flavor packed Mexican Tofu Tacos may just change your mind about tofu if not already a fan! Easy to meal prep and have on the ready for tacos or bowls for those pressed for time weeknights. This recipe is vegetarian, vegan and easily gluten free.

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Top 10 tofu tacos recipes from across the web

The most viewed tofu tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Tacos

Vegan Tofu Tacos with Fajita Vegeta...

Tofu Tacos

Grilled Fish Tacos with Cilantro Li...

Sheet Pan Vegan Taco Meat (Gluten-F...

Easy Tofu Tacos

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The most viewed tofu tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine