Tofu Taco Recipe

Press and crumble tofu

Wrap the block of extra-firm tofu in a clean kitchen towel or paper towels and place a heavy pan or cans on top for 10–15 minutes to press out excess water. Once pressed, crumble the tofu with your hands or a fork into bite-sized crumbles (about the texture of ground meat).

Cook aromatics

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium heat. Add the chopped yellow onion (about 1/2 cup) and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Brown the tofu

Increase heat to medium-high. Add the crumbled tofu to the skillet and spread into an even layer. Let cook undisturbed 2–3 minutes to develop some color, then stir and continue cooking another 4–6 minutes until most moisture has evaporated and the tofu has golden edges.

Season

Lower heat to medium. Sprinkle the ground cumin, smoked paprika, and chili powder over the tofu and stir to coat. Add 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon maple syrup, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cook 1–2 minutes more so flavors meld. Taste and adjust salt or lime as needed. Stir in 2 tablespoons chopped cilantro just before removing from heat.

Make quick slaw

In a medium bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage and 1/2 cup grated carrot. Toss with 1 tablespoon lime juice, 1 teaspoon olive oil and 1/4 teaspoon salt. If using, stir in 1/2 thinly sliced jalapeño and 1/4 cup pickled red onions. Let sit at room temperature while the tofu finishes cooking so flavors soften.

Prepare toppings

Slice the avocado and reserve. Roughly chop or pick cilantro leaves. Warm the tortillas (see next section) and have lime wedges ready.

Whisk together 1/2 cup plain Greek or vegan yogurt, 1 teaspoon lime juice, 1 teaspoon hot sauce, 1/4 teaspoon ground cumin and 1/8 teaspoon salt in a small bowl. Taste and adjust hot sauce or lime. If sauce is too thick, thin with up to 1 teaspoon water.

Warm tortillas

Warm 8 small tortillas in a dry skillet over medium heat, about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Assemble tacos

Build each taco by placing about 2 ounces (roughly 1/4 cup) of the tofu filling onto a warmed tortilla. Top with a small handful of the quick slaw, a few slices of avocado, a drizzle (about 1 teaspoon) of the yogurt sauce, and some fresh cilantro leaves. Finish with a squeeze of lime over each taco.

Serve

Serve immediately while warm. Offer extra hot sauce, pickled onions and lime wedges at the table.