Fried Tofu Tacos Recipe

Press and cube tofu

Drain tofu and press between plates with a weighted object for 15–30 minutes to remove excess water. Pat dry with paper towels and cut into 12–16 bite-size rectangles or cubes.

Marinate

Whisk soy sauce, apple cider vinegar, maple syrup, smoked paprika, cumin, garlic powder and black pepper in a bowl. Add tofu cubes and gently toss to coat. Let marinate 15 minutes (or up to 1 hour in refrigerator) turning once.

Make batter

In a shallow bowl combine flour, cornstarch and salt. Whisk in cold sparkling water until smooth; batter should be slightly thick but still runny enough to coat tofu (adjust with a tablespoon more water or flour if needed).

Heat oil and coat tofu

Warm vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / lightly shimmering). One by one, dip marinated tofu pieces into the batter, letting excess drip off.

Fry tofu

Arrange battered tofu in a single layer in the skillet (work in batches to avoid crowding). Fry 2–3 minutes per side until golden and crisp. Transfer to a paper-towel-lined plate and season lightly with salt. Keep warm in a low oven (200°F) while finishing remaining tofu.

Heat olive oil in a small saucepan over medium heat. Add minced garlic and cumin and cook 30 seconds until fragrant (do not brown). Add drained pinto beans and 2 tablespoons vegetable broth or water. Mash with a potato masher or fork to desired texture, adding up to 2 more tablespoons liquid if needed. Simmer 3–4 minutes until heated through and seasoned; stir in salt to taste. Keep warm.

In a jar or bowl, stir together apple cider vinegar, water, sugar and salt until dissolved. Add thinly sliced red onion and press down to submerge. Let sit at room temperature at least 15 minutes (30 minutes recommended) or refrigerate for up to 4 days. Drain before serving.

In a large bowl toss green cabbage, red cabbage, carrot and shaved fennel with lime juice, olive oil and salt until well combined. Taste and adjust salt or lime as needed. Keep chilled until assembly.

If using vegan shredded cheese, have it ready to sprinkle on hot tofu while assembling so it softens slightly.

Whisk together vegan mayonnaise or cashew crema, ancho chile powder, lime juice, maple syrup and salt. Add water 1 teaspoon at a time until desired drizzling consistency is reached. Taste and adjust heat or acidity.

Warm a dry skillet or griddle over medium heat. Brush each flour tortilla lightly with vegan butter or oil and grill 20–30 seconds per side until warm with light charred spots. Keep tortillas covered with a clean towel to stay pliable.

Assemble tacos: spread about 2 tablespoons refried beans onto each warm tortilla. Add 2–3 pieces of fried tofu, then a generous handful of fresh slaw. Top with pickled onions, a sprinkle of vegan shredded cheese, a few shaved fennel pieces and cilantro if using. Drizzle with vegan ancho crema and finish with a squeeze of lime.

Serve immediately while tofu is crisp and tortillas are warm.