Tofu Tacos

These easy tofu tacos with creamy avocado crema are perfect for a quick weeknight dinner, casual gathering or taco Tuesday. These tacos feature crispy, seasoned tofu in soft tortillas with zesty of homemade avocado sauce and pickled onions.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Mexican

Diet: Vegan

Servings: people

Author: Deryn Macey

Ingredients

Quick Pickled Red Onions

½ red onion thinly sliced
1/4 cup vinegar
boiling water
1 tsp sugar
½ tsp salt

Creamy Avocado Sauce

1 ripe avocado peeled and pitted
1 lime juiced
2 cloves garlic
½ cup lightly packed cilantro
3-4 tbsp water or more as needed
2 tbsp chopped jalapeno optional for spicy sauce
Salt and pepper

Crumbled Tofu

1 350g block of extra-firm tofu, drained and patted dry
1 tbsp oil
1 tbsp mild chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp oregano
½ tsp garlic powder
½ tsp onion powder
2 tbsp tomato paste
1 tbsp soy sauce or gluten-free tamari

For Serving

warm corn or wheat tortillas
chopped tomatoes or pico de gallo
shredded green or purple cabbage
hot sauce

Instructions

Make Quick Pickled Red Onions: Place thinly sliced onions in a small bowl or glass jar with the vinegar, sugar and salt. Bring some water to a boil then pour over onions until submerged. Stir onions and ensure they are submerged in the pickling liquid. Set aside to pickle. Store extra pickled red onions in a jar in the fridge.
Make Avocado Sauce: In a small food processor or blender, add avocado, lime juice, lime zest, garlic, cilantro and water. Season with salt and pepper. Blend until smooth.
Prepare for Tofu: Heat a large skillet over medium-high heat. While the pan heats, pat the block of tofu dry and use your hands to crumble tofu into small pieces in a bowl. In a separate small dish, add the spices and tomato paste so they're ready.
Toast Spices: When the pan is hot, add 1 tbsp oil. Then add chili powder, cumin, smoked paprika, garlic powder, onion powder and tomato paste. Cook for 45 sec-1 min, stirring constantly, to toast spices.
Cook Tofu: Add tofu crumbles and ¼ cup water. Spread in an even layer and cook for 5-7 min, stirring occasionally, until golden brown. Remove the pan from the heat. Stir in soy sauce or tamari.
Serving: Divide the tofu taco filling between warm tortillas. Top with shredded cabbage and tomatoes, if desired. Dollop with avocado sauce and top with pickled red onions and more cilantro. Serve with lime wedges.

Notes

You can use soft corn or wheat tortillas or hard taco shells. The crumbled tofu can also be used in burritos, burrito bowls or a taco salad.

Thinly Slice the Onions: For the quick pickled red onions, make sure to slice the onions as thinly as possible. This ensures they pickle quickly and evenly, absorbing all the flavors from the vinegar and spices.

Store Leftovers: If you have leftover components, store them separately in airtight containers in the refrigerator. The tofu lasts for 5 days in the fridge, the pickled onions can last up to one week, and the avocado sauce should be used within a couple of days while it's still fresh.

Nutrition includes a serving of 1/4 of the tofu, avocado and pickled onions. The recipes serves 4 about 2-3 tacos easy depending on size of tortillas.

Nutrition