Crispy Tofu Taco Recipe

Press and cube tofu

Drain the 14 oz block of extra-firm tofu and press it for 15–30 minutes to remove excess water. Pat dry with paper towels, then cut into 1/2–3/4-inch cubes.

Season and coat

In a bowl, combine 3 tbs cornstarch, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Add the tofu cubes and gently toss or shake in a covered container until evenly coated.

Pan-fry until crispy

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs neutral oil and let it shimmer. Add the coated tofu cubes in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes to form a crust. Flip and cook another 3–4 minutes until golden and crisp on multiple sides. Total cook time per batch ~7–9 minutes. Transfer cooked tofu to a wire rack or paper-towel-lined plate. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Make slaw

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, and 1/4 cup chopped cilantro.

Dress and toss

Whisk together 2 tbs lime juice, 1 tbs apple cider vinegar, 1 tsp honey (or agave), 1/2 tsp salt and 1/4 tsp black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for at least 5 minutes so flavors meld. For a brighter quick-pickle effect, refrigerate for 20–30 minutes before assembling.

In a small bowl combine 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/2 tsp honey or maple syrup and 1/4 tsp salt. Whisk until smooth and adjust seasoning or chipotle level to taste. Refrigerate until ready to use.

Warm tortillas

Warm 8 tortillas on a hot skillet, griddle, or directly over a low gas flame until pliable and slightly charred in spots, about 20–30 seconds per side. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Divide the crispy tofu evenly among the warmed tortillas (about 2 pieces of tofu or 1/6–1/4 cup tofu per taco depending on size). Top each with a generous spoonful of quick slaw, a drizzle of chipotle crema, a few slices of avocado, a sprinkle of crumbled cotija or feta if using, and extra cilantro leaves.

Finish & serve

Serve immediately with lime wedges for squeezing over the tacos. Taste and add extra salt, crema, or hot sauce as desired.