Crispy Tofu Tacos (Printable Version)
# What You'll Need:
→ Quick Pickled Red Onions
01 -
½ red onion, thinly sliced
02 -
1/4 cup vinegar
03 -
boiling water
04 -
1 tsp sugar
05 -
½ tsp salt
→ Creamy Avocado Sauce
06 -
1 ripe avocado, peeled and pitted
07 -
1 lime, juiced
08 -
2 cloves garlic
09 -
½ cup lightly packed cilantro
10 -
3-4 tbsp water, or more as needed
11 -
2 tbsp chopped jalapeno, optional
12 -
salt and pepper to taste
→ Crumbled Tofu
13 -
1 350g block of extra-firm tofu, drained and patted dry
14 -
1 tbsp oil
15 -
1 tbsp mild chili powder
16 -
1 tsp ground cumin
17 -
½ tsp smoked paprika
18 -
½ tsp oregano
19 -
½ tsp garlic powder
20 -
½ tsp onion powder
21 -
2 tbsp tomato paste
22 -
1 tbsp soy sauce or gluten-free tamari
→ For Serving
23 -
warm corn or wheat tortillas
24 -
chopped tomatoes or pico de gallo
25 -
shredded green or purple cabbage
26 -
hot sauce
# Step-by-Step Directions:
01 -
Place thinly sliced onions in a small bowl or glass jar with vinegar, sugar, and salt. Pour enough boiling water to submerge the onions. Stir and ensure onions are submerged. Set aside to pickle.
02 -
In a food processor or blender, blend avocado, lime juice, garlic, cilantro, and water until smooth. Season with salt and pepper to taste.
03 -
Heat a large skillet over medium-high heat. Pat tofu dry and crumble into small pieces. Mix spices and tomato paste in a small dish.
04 -
Once the skillet is hot, add oil, then add chili powder, cumin, smoked paprika, garlic powder, onion powder, and tomato paste. Cook for 45 seconds to 1 minute, stirring constantly.
05 -
Add tofu crumbles and ¼ cup water to the skillet. Spread into an even layer and cook for 5–7 minutes, stirring occasionally, until golden brown. Remove from heat and stir in soy sauce or tamari.
06 -
Divide tofu filling among warm tortillas. Top with shredded cabbage, tomatoes, avocado sauce, and pickled onions. Garnish with cilantro and serve with lime wedges.
# Helpful Notes:
01 -
Use soft corn or wheat tortillas or hard taco shells for variation.
02 -
Store individual components separately for up to 5 days in airtight containers.
03 -
Slice onions thinly to maximize flavor absorption during pickling.