This easy tofu tacos recipe features seasoned crumbled tofu topped with quick pickled onions and creamy avocado sauce for a delicious plant-based taco option.
Vegetarian tacos are such great dish for exploring plant-based alternatives. Ingredients like tempeh, lentils, beans, cauliflower and tofu all work well.
You can try these Vegan Buffalo Cauliflower Taco Recipe, Vegan Black Bean Tacos and Vegan Tempeh Tacos for more vegan taco ideas.
This tofu taco recipe is made with simple ingredients and comes together in about 20 minutes for a quick weeknight meal.
You can try the quick pickled onions and creamy avocado sauce, or just make the tofu and keep it simple – either way your tacos will be delicious! This Chipotle Tofu Sofritas Recipe also makes great tacos if you’d to try that next.
Table of Contents
Recipe Highlights
- Vegan.
- Gluten-free.
- Source of plant-based protein.
- Easy to make
- Customize with your favorite toppings.
- Use the tofu crumbles for tacos, burrito bowls or vegan taco salad.
Ingredient Notes
This covers notes on the ingredients for the crumbled tofu filling. In the recipe card you’ll also find a recipe for a creamy avocado sauce and quick pickled red onions to complement the tacos. Please see the recipe card for the full ingredient list.
- Tofu: Extra firm tofu is best for this recipe.
- Spices: For the seasoning, you’ll need cumin, paprika, oregano, garlic powder and onion powder. If you prefer, you can substitute about 3-4 tbsp your choice of taco seasoning.
- Tomato Paste: Tomato paste works best for depth of flavor but you can substitute tomato sauce or even ketchup, if needed.
- Soy Sauce: You can use soy sauce or gluten-free tamari.
Alternative Toppings
Step-by-Step Photos
Step 1: Make the quick pickled red onions by adding the sliced red onions to a bowl or glass jar with 1/4 cup vinegar, 1 tsp sugar and a pinch of salt.
Bring water to a boil then pour it over the onions, making sure they’re all submerged.
Step 2: To make the avocado sauce, add all of the ingredients to small food processor or blender and blend until smooth. Season with salt and pepper.
Step 3: To make the tofu, heat 1 tbsp oil in a large skillet. While the pan heats, crumble the tofu into small bites.
Prepare the spices and tomato paste so you’re ready to go once the pan is hot.
Step 4: Add the chili powder, cumin, smoked paprika, garlic powder, onion powder and tomato paste to the pan. Cook for 45 sec-1 min, stirring constantly, to toast spices.
Step 5: Add the tofu crumbles and 1/4 cup of water.
Spread the tofu in a single layer and cook for 5-7 minutes, stirring occasionally until golden-brown. Stir in the soy sauce or tomato.
To serve, warm the tortillas then divide the tofu crumbles between them. Top with shredded lettuce or cabbage and tomatoes if desired. If you made the avocado sauce and pickled red onions, add those too.
Recipe FAQs
For tofu tacos, firm or extra-firm tofu is ideal because it holds its shape well during cooking. Soft, medium or silken tofu is too soft and will likely fall apart.
Other than avocado sauce and pickled onions, you can add chopped lettuce, diced tomatoes, jalapeños, cilantro, vegan cheese, corn salsa, pico de gallo or vegan sour cream.
Yes, this recipe is gluten-free as long as you serve with corn tortillas and use gluten-free tamari in place of soy sauce.
Store the components separately in airtight containers in the refrigerator. The cooked tofu and pickled onions can last up to 5 days, while the avocado sauce should be used within 1-2 days for best quality.
Yes. You can bake or air-fry the tofu as an alterative to cooking it in a pan. Heat the oven or air-fryer to 400 F. Mix the tofu crumbles with 1 tbsp oil, all of the spices, tomato paste and soy sauce or tamari.
To bake, spread on a baking sheet lined with parchment paper and bake for 20 minutes until crisp. To air fry, bake 10 minutes, shake and cook at few more minutes until crisped to your preference.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Quick Pickled Red Onions
- ½ red onion, thinly sliced
- 1/4 cup vinegar
- boiling water
- 1 tsp sugar
- ½ tsp salt
Creamy Avocado Sauce
- 1 ripe avocado, peeled and pitted
- 1 lime, juiced
- 2 cloves garlic
- ½ cup lightly packed cilantro
- 3–4 tbsp water, or more as needed
- 2 tbsp chopped jalapeno, optional for spicy sauce
- Salt and pepper
Crumbled Tofu
- 1 (350g) block of extra-firm tofu, drained and patted dry
- 1 tbsp oil
- 1 tbsp mild chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp tomato paste
- 1 tbsp soy sauce or gluten-free tamari
For Serving
- warm corn or wheat tortillas
- chopped tomatoes or pico de gallo
- shredded green or purple cabbage
- hot sauce
- Make Quick Pickled Red Onions: Place thinly sliced onions in a small bowl or glass jar with the vinegar, sugar and salt. Bring some water to a boil then pour over onions until submerged. Stir onions and ensure they are submerged in the pickling liquid. Set aside to pickle. Store extra pickled red onions in a jar in the fridge.
- Make Avocado Sauce: In a small food processor or blender, add avocado, lime juice, lime zest, garlic, cilantro and water. Season with salt and pepper. Blend until smooth.
- Prepare for Tofu: Heat a large skillet over medium-high heat. While the pan heats, pat the block of tofu dry and use your hands to crumble tofu into small pieces in a bowl. In a separate small dish, add the spices and tomato paste so they’re ready.
- Toast Spices: When the pan is hot, add 1 tbsp oil. Then add chili powder, cumin, smoked paprika, garlic powder, onion powder and tomato paste. Cook for 45 sec-1 min, stirring constantly, to toast spices.
- Cook Tofu: Add tofu crumbles and ¼ cup water. Spread in an even layer and cook for 5-7 min, stirring occasionally, until golden brown. Remove the pan from the heat. Stir in soy sauce or tamari.
- Serving: Divide the tofu taco filling between warm tortillas. Top with shredded cabbage and tomatoes, if desired. Dollop with avocado sauce and top with pickled red onions and more cilantro. Serve with lime wedges.
Notes
You can use soft corn or wheat tortillas or hard taco shells. The crumbled tofu can also be used in burritos, burrito bowls or a taco salad.
Thinly Slice the Onions: For the quick pickled red onions, make sure to slice the onions as thinly as possible. This ensures they pickle quickly and evenly, absorbing all the flavors from the vinegar and spices.
Store Leftovers: If you have leftover components, store them separately in airtight containers in the refrigerator. The tofu lasts for 5 days in the fridge, the pickled onions can last up to one week, and the avocado sauce should be used within a couple of days while it’s still fresh.
Nutrition includes a serving of 1/4 of the tofu, avocado and pickled onions. The recipes serves 4 about 2-3 tacos easy depending on size of tortillas.
Nutrition
- Serving Size: 1
- Calories: 247
- Sugar: 3 g
- Sodium: 125 mg
- Fat: 14 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 12 g
