Vegetarian Tofu Tacos Recipe

Prepare the Tofu

Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.

In a large bowl, combine soy sauce, olive oil, smoked paprika, garlic powder, and salt. Toss tofu in the mixture until well coated.

Sprinkle cornstarch over the tofu and gently toss until evenly coated.

Heat a non-stick skillet over medium-high heat and cook the tofu in batches for 3–4 minutes per side until golden and crispy. Set aside.

Cut avocados in half, remove the pits, and scoop the flesh into a mixing bowl.

Add lime juice, chopped cilantro, diced red onion, minced garlic, and salt. Mash with a fork until combined and slightly chunky.

Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.

In a small saucepan, bring apple cider vinegar, water, sugar, and salt to a simmer. Stir until sugar and salt dissolve.

Place sliced red onions in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions and let sit at room temperature for at least 30 minutes.

Refrigerate until ready to use. These can be made ahead and stored for up to 1 week.

In a small bowl, mix vegan mayonnaise, finely chopped chipotle peppers, lime juice, and garlic powder until smooth.

Refrigerate until ready to serve.

Warm the tortillas in a dry skillet or microwave until soft and pliable.

Spread a spoonful of guacamole on each tortilla. Add shredded lettuce, crispy tofu pieces, a few slices of pickled red onion, and a sprinkle of vegan feta.

Drizzle with chipotle aïoli. Serve immediately while warm.

Preheat oven to 425°F (220°C). Wash and cut potatoes into thin fries.

Toss fries with olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper.

Bake for 25–30 minutes, flipping halfway through, until golden and crispy. Serve hot.