5.0 from 12 votes
Vegan Tofu Tacos Recipe
Load these healthy, delicious and satisfying vegan tofu tacos with your favorite plant-based toppings for a winning vegetarian recipe that everyone will enjoy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 10 tacos
Calories: 185 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex , Vegan
Ingredients
For the Tofu -
- 2 tablespoons olive oil
- 14 ounces extra-firm tofu
- 2 teaspoons chili powder or ground ancho chile
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper
For the Tacos –
- 10 flour or corn tortillas
- 1 cup alfalfa sprouts or shredded lettuce
- 1 cup Pico de Gallo
- 1 ripe avocado chopped
- hot sauce
Instructions
- Place the tofu on a cutting board. Gently press with a paper towel on, all sides, to absorb any extra liquid. Chop the tofu into ½ inch cubes.
- Set out a small bowl. Combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, 1 teaspoon of salt, and ½ teaspoon of ground black pepper. Mix well. Then sprinkle the taco seasoning mixture over the tofu cubes and gently toss to coat.
- Set a large skillet over medium heat. Add the oil to the skillet. Once hot, place the tofu cubes in the skillet in a single layer. (You may need to work in small batches if you only have a small to medium size skillet.) Cook the tofu cubes, flipping every 2 to 3 minutes until browned on all sides.
- Once the tofu cubes are seared on all sides and warmed through, build your tacos.
- To assemble: Sprinkle alfalfa sprouts or shredded lettuce over each tortilla. Top with seared tofu cubes, pico de gallo, chopped avocado, and hot sauce. Feel free to add any additional topping you like! Serve immediately.
Cup of Yum
Notes
- Could make 8-12 tacos, depending on the size of the tortillas.
- Additional topping suggestions: Sliced radishes, cashew cream or sour cream, salsa Verde, or fresh tomato salsa, crumbled cheese, or black beans.
- Additional topping suggestions: Sliced radishes, cashew cream or sour cream, salsa Verde, or fresh tomato salsa, crumbled cheese, or black beans.
- This vegetarian tofu taco meat recipe is great for meal prepping! Leftover cooked tofu will keep well for up to 4-5 days in the refrigerator. Cool completely and transfer to an airtight container before storing in the fridge.
Nutrition Information
Serving
1taco
Calories
185kcal
(9%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
414mg
(17%)
Potassium
217mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
361IU
(7%)
Vitamin C
4mg
(4%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10tacos
Amount Per Serving
Calories 185
% Daily Value*
| Serving | 1taco | |
| Calories | 185kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 414mg | 17% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.