Name: Crispy Tofu Tacos Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 (14- to 16-ounce) blocks firm tofu; 1/4 cup plus 3 tablespoons olive oil, divided; 2 tablespoons soy sauce; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 to 1/2 teaspoon ground cayenne pepper; Salt and black pepper, to taste; 1/4 cup tomato paste; 2 ripe avocados; 2 tablespoons mayonnaise (vegan, if desired); 1/2 teaspoon finely grated lime zest; 3 tablespoons lime juice; Salt, to taste; 8 flour or 10 corn tortillas, warmed; Minced red onion, for serving; Thinly sliced radishes, for serving; Chopped cilantro, for serving

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Introduction

Crispy Tofu Tacos offer a flavorful, plant-based twist on a classic favorite. With seasoned, roasted tofu and creamy avocado sauce, these tacos are satisfying and easy to make any night of the week.

Ingredients

2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (adjust for desired heat)
Salt and black pepper
1/4 cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
1/2 teaspoon finely grated lime zest
3 tablespoons lime juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes, and chopped cilantro for serving

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: Drain the tofu and squeeze out any excess moisture over the sink. Coarsely grate the tofu onto two large, foil-lined sheet pans. It’s okay if it crumbles unevenly.
Step 3: Drizzle each pan of tofu with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, combine cumin, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon black pepper. Divide the seasoning blend evenly over the tofu and toss to coat. Spread tofu into an even layer.
Step 4: Roast the tofu for 30 to 35 minutes, stirring once halfway through and rotating the pans for even cooking. The tofu should darken and become crispy.
Step 5: In a small bowl, mix tomato paste with the remaining 3 tablespoons olive oil. Drizzle this mixture over the tofu, tossing to combine and spreading into an even layer again. Roast for another 10 to 15 minutes until the tofu crackles and gains a slight crunch.
Step 6: While the tofu finishes roasting, prepare the avocado cream. Blend avocados, mayonnaise, lime zest, and lime juice in a food processor or blender until smooth. Season generously with salt.
Step 7: Spread the warm tortillas with avocado cream. Top with crispy tofu, minced red onion, sliced radishes, and chopped cilantro. Serve immediately.

Tips & Variations

Press the tofu well before grating for extra crispiness and reduced moisture.
Adjust cayenne pepper based on your spice preference, starting low if sensitive.
Swap mayonnaise for vegan mayo or Greek yogurt as a creamy base for the avocado sauce.
Try adding pickled jalapeños or a squeeze of hot sauce for extra zing.
Use corn tortillas for a gluten-free taco option.

Storage

Store leftover crispy tofu in an airtight container in the refrigerator for up to 3 days. Keep avocado cream separate and refrigerated for up to 1 day to prevent browning. Reheat tofu in a hot skillet or oven to maintain crispness. Tortillas are best warmed fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the crispy tofu?

Yes, you can freeze cooked crispy tofu for up to 1 month. Freeze in a single layer on a tray, then transfer to a bag or container. Reheat in the oven to restore crispiness.

What can I substitute for tofu in this recipe?

For a different protein, try tempeh or cooked mushrooms seasoned and roasted similarly. These options will also crisp well and absorb the spices nicely.