If you like tacos, then you should try these crispy tofu tacos! They’re incredibly delicious, perfectly spiced, and super comforting. I love to serve the crispy baked tofu with avocado, corn, and an easy vegan yogurt sauce.
Why This Recipe Works
This recipe is a spin-off of my baked tofu sticks. I originally served them as finger food with homemade vegan ranch sauce. They’re super crispy and the perfect comfort food.
We serisiouly can’t get enough of them and the other day I thought why not use them as a filling for tacos. So I came up with these tofu tacos that brought my baked tofu to the next level.
You need firm tofu for this recipe that you can either cut into cubes or sticks. Whatever shape you prefer.
Then just roll the tofu in a flour mixture and panko bread crumbs and bake it in the oven. Once it’s cripsy and lightly browned, pour the hot sauce (I used Frank’s Red Hot Buffalo Wings sauce) over the tofu and bake again. They’re incredibly crispy and perfectly spicy!
And I also love that the tofu is baked and not fried. This way it has less calories and it’s also much easier to make. It takes a while in the oven, but the actual preparation is pretty easy and quick.
I served the spicy baked tofu with chopped lettuce, red cabbage, avocado, corn, and an easy vegan yogurt sauce with garlic. But it’s also great with other toppings like bell pepper, tomatoes, or vegan sour cream or vegan cheese.
What Goes Into This Recipe:
- Tofu – you need firm or extra-firm tofu for this recipe. The recipe doesn’t work with soft tofu as it doesn’t hold its shape.
- Almond Milk – make sure it’s unsweetened. You could also use unsweetened oat or soy milk.
- Lettuce – I used romaine lettuce. It’s super crispy and stays fresh for a long time.
- Corn – either canned or frozen.
- Hot Sauce – I used Frank’s Red Hot Buffalo Wings sauce. It’s my favorite hot sauce.
- Lime – top the tacos off with a bit of fresh lime juice.
- Panko Bread Crumbs – don’t replace them with regular bread crumbs. They make the baked tofu super crispy.
- Plant-Based Yogurt – use unsweetened coconut or soy yogurt for the vegan yogurt sauce with garlic.
- Flour – I used all-purpose flour.
How To Make This Recipe
1. Step: Drain the tofu and pat it dry with a paper towel. Cut it into sticks or cubes. In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the paprika powder, the salt, and the black pepper.
2./3. Step: Stir until well combined.
4./5. Step: Dip the tofu sticks or cubes into the batter, so they’re completely coated.
6. Step: Then roll them in the panko breadcrumbs.
7. Step: Line a baking sheet with parchment paper and lay the tofu cubes or sticks on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.
8. Step: Combine Frank’s Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked tofu. Evenly coat it from all sides by carefully stirring them a few times.
9. Step: Put the coated tofu back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
10. Step: Roughly chop the lettuce and the red cabbage. Slice the avocado. Make the yogurt sauce: in a small bowl combine the plant-based yogurt, the minced garlic, salt, and pepper. Stir well.
11. Step: Once the baking time is over, reheat the store-bought tortillas in a skillet (30 seconds per side) or in the microwave (30 seconds on high). Arrange everything in the tortillas and drizzle the yogurt sauce on top. Sprinkle with freshly chopped cilantro and lime juice. Serve immediately!
Recipe Notes
- Make sure to use very firm tofu for this recipe. No need to press your tofu before starting with this recipe.
- If you don’t like spicy food, you probably won’t like the tofu tacos. If you want, you could replace the Frank’s Red Hot Buffalo Wing sauce with BBQ sauce. This way the baked tofu will be a lot less spicy, but the flavor will be very different.
- The tacos are also great with my Chipotle corn salsa.
FAQs:
How Long Do The Tacos Last?
I recommend storing the baked tofu and the rest of the ingredients in separate containers in the fridge. This way they will keep longer.
Stored in an airtight container in the fridge, the tofu will last up to 3 days. However, it won’t be as crispy anymore once it cools down. To reheat it and restore its crispiness just place it in the oven again for about 10-15 minutes.
Where Can I Find Panko Bread Crumbs?
Panko bread crumbs are the secret ingredient in this recipe. They make the baked tofu incredibly crispy.
You can usually find them next to the traditional bread crumbs in most supermarket. Sometimes they’re in the Asian food aisle.
You can also find them in Asian supermarkets. Usually at a much lower price than in regular grocery stores.
Could I Also Make The Tofu Cubes in the Airfryer?
Yes, I’ve already tried this and it works really well.
Related Recipes:
- Vegan Cauliflower Tacos
- Birria Tacos
- Jackfruit Tacos
- Vegan Tacos with Lentil Walnut Meat
- 16 Drool-Worthy Vegan Tacos
- Vegetarian Fajitas
I Love To Hear From You!
I hope you like these tofu tacos as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Tofu Tacos
Ingredients
For the Crispy Baked Tofu:
- 21 oz firm or extra-firm tofu
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened almond or soy milk
- 1/4 cup water
- 2 teaspoon paprika powder
- 1 cup panko bread crumbs
- 1 cup Frank's Red Hot Buffalo Wings sauce
- 1 tablespoon olive oil
For the Tacos:
- 1 small romain lettuce
- 1/4 small red cabbage
- 1 avocado
- 1 lime
- 1 cup corn (frozen or canned)
- 6 medium corn or flour tortillas
For the Yogurt Sauce:
- 1 cup unsweetened coconut or soy yogurt
- 1-2 cloves of garlic, minced
- salt, to taste
- black pepper, to taste
Instructions
- Drain the tofu and pat it dry with a paper towel. Cut it into sticks or cubes. In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the paprika powder, the salt, and the black pepper.
- Stir until well combined.
- Dip the tofu sticks or cubes into the batter, so they’re completely coated. Then roll them in the panko breadcrumbs.
- Line a baking sheet with parchment paper and lay the tofu cubes or sticks on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.
- Combine Frank’s Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked tofu. Evenly coat it from all sides by carefully stirring them a few times.
- Put the coated tofu back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
- Roughly chop the lettuce and the red cabbage. Slice the avocado. Make the yogurt sauce: in a small bowl combine the plant-based yogurt, the minced garlic, salt, and pepper. Stir well.
- Once the baking time is over, reheat the store-bought tortillas in a skillet (30 seconds per side) or in the microwave (30 seconds on high). Arrange everything in the tortillas and drizzle the yogurt sauce on top. Sprinkle with freshly chopped cilantro and lime juice. Serve immediately!
Notes
- Make sure to use very firm tofu for this recipe. No need to press your tofu before starting with this recipe.
- If you don’t like spicy food, you probably won't like the tofu tacos. If you want, you could replace the Frank’s Red Hot Buffalo Wing sauce with BBQ sauce. This way the baked tofu will be a lot less spicy, but the flavor will be very different.
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