Description
Crispy, flavorful tofu crumbles seasoned with Mexican spices make the perfect plant-based taco filling. These quick vegan tacos are packed with protein and customizable with your favorite toppings – a healthy, delicious meal ready in 30 minutes!
Ingredients
Scale
- For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- 2 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- For Assembly:
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- 1/2 cup pico de gallo
- 1/4 cup chopped cilantro
- Lime wedges
- Vegan crema or cashew sour cream (optional)
Instructions
- Press tofu: Wrap tofu in clean towel and place heavy object on top for 15 minutes to remove excess water.
- Make tofu crumbles: Crumble pressed tofu into bite-sized pieces with hands or fork.
- Cook tofu: Heat oil in large skillet over medium-high. Add tofu and cook 5 minutes until lightly browned.
- Season: Add soy sauce, lime juice, and all spices. Cook 5-7 more minutes until crispy.
- Warm tortillas: Heat tortillas in dry skillet or over gas flame for 30 seconds per side.
- Assemble tacos: Fill tortillas with tofu, cabbage, avocado, pico de gallo, and cilantro. Drizzle with crema if using.
- Serve immediately with lime wedges.
Notes
- For extra crispiness, bake tofu at 400°F (200°C) for 20 minutes after seasoning.
- Make it gluten-free: Use tamari instead of soy sauce.
- Spice level can be adjusted with cayenne pepper or hot sauce.
- Leftover tofu filling keeps well for 3 days in fridge.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg