Delicious tofu tacos are so swoonworthy and make the perfect healthy family-style dinner! Fool the family by making them think they’re actually eating meat with this heavenly tofu taco recipe! My guacamole goes great on top of these irresistible tacos!
Running short on time? Prep the tofu ahead of time and store it in an airtight container for up to 72 hours or three days. To re-heat, place in a microwave-safe bowl and heat in the microwave for two minutes, or until warmed.
My family adores this meal so much that it’s constantly on repeat at my house! We love prepping this on the weekend and re-heating it for a quick weeknight dinner on busy activity-filled nights! Even my carnivore-loving husband can’t get enough of these heavenly tacos.
Mouthwatering Tofu Tacos contain tofu, chili powder, garlic powder, oregano, paprika, salt, pepper, extra virgin olive oil, corn tortillas, mayonnaise, jalapeño, cilantro, Worcestershire sauce, and lime, and is done in about a half hour!
What Can I Top my Tacos With?
In addition to the creamy cilantro-lime dressing, the best toppings for these tacos are my gluten free and vegan toppings, including: pico de gallo, corn cucumber avocado salsa, and insanely delicious guacamole.
Vegan Option
Need a vegan tofu taco recipe? No problem! Just use vegan mayo instead of regular mayo and sub cashew cream sauce or another similar plant-based cream in lieu of the sour cream.
How to make the best Tofu Tacos
STEP 1: Open the tofu and drain the water over a sink. Place the tofu on a few folded paper towels or dish towels, to absorb the water. Cover the tofu with several folded paper towels or a towel and place a large pot or plate on top for a few minutes to help drain excess water. Press towels on the sides of it to remove excess water.
STEP 2: Chop the tofu into slices, then into one-inch-long pieces.
STEP 3: In a small bowl, mix the chili powder, garlic powder, oregano, paprika, salt, and pepper to make the seasoning. Set aside.
STEP 4: Add the tofu to a large mixing bowl and stir in 2 tablespoons of the extra virgin olive oil. Pour in the seasoning and mix well to coat. Let it sit for 10 minutes.
STEP 5: Add the remaining 2 tablespoons extra virgin olive oil to a deep pot or skillet and bring the heat to medium-high. Toss in the tofu and cook for 15 minutes, tossing every couple minutes, but not touching for the first 3-4 minutes. After 3-4 minutes, use tongs to mix the tofu around every couple minutes. After 15 minutes, remove from heat.
STEP 6: While the tofu cooks, make the sauce. To make the sauce, blend the mayo, sour cream, jalapeno, cilantro, Worcestershire sauce, limes, salt, and pepper, in a blender, until smooth. Put a lid on top or cover and refrigerate until the tacos are done.
STEP 7: Warm the tortillas by adding them to a hot frying pan and cooking for 30 seconds on each side. If you have a gas stovetop, use the fire to cook the tortillas. Evenly spread the tofu along the center of each tortilla. Add any garnishes you like such as red cabbage, carrots, jalapenos, onion, tomatoes, cilantro, cotija, avocados, and radish.
STEP 8: If you make this recipe, don’t forget to leave a rating and a comment!
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Final Thoughts
Finally, if you make these Tofu Tacos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this taco recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Tofu Tacos
Ingredients
- 14 oz. extra-firm tofu
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- salt
- pepper
- ¼ c extra virgin olive oil
- 8 corn tortillas 6-inch diameter
Sauce
- ⅓ c mayo use vegan mayo for vegan
- ⅓ c sour cream
- 1 jalapeño seeded
- ⅓ c cilantro chopped
- 1 tbsp Worcestershire sauce
- 2 limes juiced
- salt
- pepper
Instructions
- Open the tofu and drain the water over a sink. Place the tofu on a few folded paper towels or dish towels, to absorb the water. Cover the tofu with several folded paper towels or a towel and place a large pot or plate on top for a few minutes to help drain excess water. Press towels on the sides of it to remove excess water.
- Chop the tofu into slices, then into 1-inch-long pieces.
- In a small bowl, mix the chili powder, garlic powder, oregano, paprika, salt, and pepper to make the seasoning. Set aside.
- Add the tofu to a large mixing bowl and stir in 2 tablespoons of the extra virgin olive oil. Pour in the seasoning and mix well to coat. Let it sit for 10 minutes.
- Add the remaining 2 tablespoons extra virgin olive oil to a deep pot or skillet and bring the heat to medium-high. Toss in the tofu and cook for 15 minutes, tossing every couple minutes, but not touching for the first 3-4 minutes. After 3-4 minutes, use tongs to mix the tofu around every couple minutes. After 15 minutes, remove from heat.
- While the tofu cooks, make the sauce. To make the sauce, blend the mayo, sour cream, jalapeno, cilantro, Worcestershire sauce, limes, salt, and pepper, in a blender, until smooth. Put a lid on top or cover and refrigerate until the tacos are done.
- Warm the tortillas by adding them to a hot frying pan and cooking for 30 seconds on each side. If you have a gas stovetop, use the fire to cook the tortillas. Evenly spread the tofu along the center of each tortilla. Add any garnishes you like such as red cabbage, carrots, jalapenos, onion, tomatoes, cilantro, cotija, avocados, and radish.
- If you make this recipe, don’t forget to leave a rating and comment!
Nutrition (per serving)
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