Are you a taco lover looking to spice up your meal routine? Look no further! We’ve gathered 18 mouth-watering, tongue-tingling, and flavor-packed tofu taco recipes that are sure to satisfy your cravings. From classic combinations like crispy Sriracha tofu tacos to bold twists like Korean BBQ tofu tacos with kimchi slaw, we’ve got the perfect recipe for every taste bud.
Whether you’re a vegan, vegetarian, or just looking for a meat-free option, these spicy tofu taco recipes will take your taste buds on a wild ride. With flavors ranging from buffalo and chipotle to jerk and miso glazed, there’s something for everyone in this collection of 18 scrumptious tacos. So grab some tortillas, get ready to ignite your taste buds, and let’s dive into the world of spicy tofu tacos!
Crispy Sriracha Tofu Tacos
Elevate your taco game with this easy and flavorful recipe, featuring crispy sriracha tofu, crunchy slaw, and tangy avocado crema.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup sriracha sauce
– 1 tablespoon cornstarch
– 1 teaspoon vegetable oil
– 8-10 corn tortillas
– Slaw (store-bought or homemade, made with shredded cabbage, carrots, and green onions)
– Avocado crema (store-bought or homemade, made with ripe avocado, lime juice, and salt)
– Optional toppings: diced tomatoes, cilantro, pickled red onion
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together sriracha sauce and cornstarch.
3. Add tofu cubes to the mixture and toss until coated.
4. Heat vegetable oil in a non-stick skillet over medium-high heat. Cook tofu for 3-4 minutes per side, or until crispy and golden.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with crispy tofu, slaw, avocado crema, and desired toppings.
Cooking Time: 15-20 minutes
Blackened Tofu and Mango Salsa Tacos
Elevate your taco game with this sweet and spicy fusion of blackened tofu, juicy mango salsa, and crunchy tortillas. Perfect for a quick dinner or a flavorful fiesta.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp onion powder
– Salt and pepper to taste
– 1 ripe mango, diced
– 1 lime, juiced
– 1 jalapeño pepper, seeded and finely chopped
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, cilantro, queso fresco
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. In a bowl, mix together paprika, garlic powder, onion powder, salt, and pepper. Add tofu cubes and toss to coat.
3. Cook tofu for 3-4 minutes per side, until blackened and crispy. Set aside.
4. In a separate bowl, combine mango, lime juice, and jalapeño. Stir well.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing blackened tofu onto a tortilla, topping with mango salsa, and adding your choice of optional toppings.
Cooking Time: 15-20 minutes
Korean BBQ Tofu Tacos with Kimchi Slaw
Experience the bold flavors of Korean cuisine in a Mexican twist! Crispy tofu, marinated in a sweet and spicy Korean BBQ sauce, is wrapped in a crispy taco shell and topped with a tangy kimchi slaw.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 8-10 corn tortillas
– Kimchi slaw ingredients: see below
Kimchi Slaw:
– 1 cup kimchi, chopped
– 1/2 cup shredded red cabbage
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Marinate the tofu in a mixture of chili flakes, soy sauce, brown sugar, rice vinegar, and sesame oil for at least 30 minutes.
2. Grill or pan-fry the tofu until crispy.
3. Warm the taco shells according to package instructions.
4. Assemble the tacos by placing the tofu onto a warmed shell, followed by a spoonful of kimchi slaw.
5. Serve immediately.
Cooking Time: 20-25 minutes
Buffalo Tofu Tacos with Avocado Crema
Elevate your taco game with this flavorful and spicy fusion dish, featuring crispy buffalo tofu, creamy avocado crema, and crunchy toppings.
Ingredients:
– 1 block extra-firm tofu, drained and cubed
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Avocado Crema (see below)
– Optional toppings: diced onions, cilantro, sour cream, lime wedges
Avocado Crema:
– 3 ripe avocados, mashed
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together buffalo sauce and olive oil.
3. Add tofu cubes and toss to coat; let marinate for at least 30 minutes.
4. Bake tofu for 20-25 minutes or until crispy.
5. Warm tortillas by wrapping them in foil and heating in the oven for 5 minutes.
6. Assemble tacos with buffalo tofu, avocado crema, and desired toppings.
7. Serve immediately.
Cooking Time: 45-50 minutes
Smoky Chipotle Tofu and Pineapple Tacos
A sweet and spicy twist on traditional tacos, this recipe combines the smokiness of chipotle peppers with the tanginess of pineapple. Perfect for a quick and flavorful meal or snack.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup lime juice
– 1/4 cup chopped fresh cilantro
– 1 ripe pineapple, diced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional: avocado, sour cream, or shredded cheese for topping
Instructions:
1. In a shallow dish, whisk together lime juice, chipotle peppers, and cilantro.
2. Add the cubed tofu and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat a non-stick skillet or grill over medium-high heat.
4. Remove the tofu from the marinade, letting any excess liquid drip off.
5. Cook the tofu for 3-4 minutes per side, until golden brown and crispy.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with cooked tofu, diced pineapple, and your choice of toppings.
Cooking Time: 15-20 minutes
Spicy Peanut Tofu Tacos with Pickled Veggies
This recipe combines the creamy richness of peanut sauce with the spicy kick of Korean chili flakes, wrapped in crispy tacos and topped with tangy pickled veggies. Perfect for a flavorful and nutritious meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Gochujang (Korean chili flakes)
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Pickled veggie mixture (see below)
– Optional: sliced green onions, cilantro, and lime wedges for garnish
Pickled Veggie Mixture:
– 1 cup thinly sliced carrots
– 1 cup thinly sliced red bell peppers
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, and Gochujang. Blend until smooth.
2. Heat olive oil in a large skillet over medium-high heat. Add tofu and cook for 3-4 minutes per side, until golden brown.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos by placing tofu on a tortilla, spooning peanut sauce on top, and finishing with pickled veggie mixture.
5. Cook time: 15-20 minutes.
Jerk Tofu Tacos with Mango Habanero Salsa
Experience the bold flavors of the Caribbean in this vibrant and flavorful recipe, featuring jerk-spiced tofu, crispy tacos, and a tangy mango habanero salsa.
Ingredients:
For the Jerk Tofu:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tbsp jerk seasoning
– 1 tsp soy sauce
– 1 tsp brown sugar
– 1/4 cup water
For the Mango Habanero Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tbsp cilantro, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C). In a bowl, whisk together jerk seasoning, soy sauce, brown sugar, and water. Add the tofu cubes and marinate for at least 30 minutes.
2. Remove the tofu from the marinade and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
3. Meanwhile, cook tacos according to package instructions. Assemble by placing jerk tofu, sliced avocado, and salsa in a taco shell.
Cooking Time: 45 minutes
General Tso’s Tofu Tacos with Sesame Slaw
Elevate your taco Tuesday game with this fusion twist, combining the crispy sweetness of General Tso’s tofu with the tangy crunch of sesame slaw.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/4 cup General Tso’s sauce (homemade or store-bought)
– 8-10 corn tortillas
– Sesame Slaw:
+ 2 tablespoons tahini
+ 2 tablespoons soy sauce
+ 2 tablespoons rice vinegar
+ 1 tablespoon honey
+ 1/4 cup chopped cilantro
+ Salt and pepper to taste
– Optional toppings: diced green onions, toasted sesame seeds, pickled ginger
Instructions:
1. Preheat a non-stick skillet or wok over medium-high heat.
2. Add the tofu cubes and cook until golden brown, about 3-4 minutes per side.
3. In a small bowl, whisk together General Tso’s sauce and 1 tablespoon water. Pour over the cooked tofu and stir to coat.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing a piece of General Tso’s tofu onto a warmed tortilla, followed by a spoonful of Sesame Slaw.
6. Top with desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Thai Green Curry Tofu Tacos
Elevate your taco game with this creative fusion of Thai and Mexican flavors. Crispy tacos filled with tender tofu, creamy green curry sauce, and crunchy vegetables make for a deliciously unexpected meal.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups mixed greens (such as cilantro, basil, and mint)
– 1/4 cup Thai green curry paste
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 8-10 corn tortillas
– Salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat coconut oil over medium-high heat. Add tofu and cook until golden brown, about 5 minutes.
3. Add curry paste, onion, garlic, and red bell pepper to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing tofu mixture onto tortillas, topping with mixed greens, and serving with lime wedges.
Cooking Time: 15-20 minutes
Garlic Lime Tofu Tacos with Cilantro Crema
Add a burst of citrusy flavor to your taco game with this vibrant recipe, featuring crispy garlic-lime tofu and creamy cilantro crema.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cloves garlic, minced
– 2 tbsp lime juice
– 1 tsp olive oil
– 8-10 corn tortillas
– Salt and pepper, to taste
– Cilantro Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together garlic, lime juice, and olive oil. Add tofu and marinate for at least 30 minutes.
3. Remove tofu from marinade, letting excess liquid drip off. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until crispy.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing tofu onto a warmed tortilla, followed by your choice of toppings.
Cilantro Crema:
– 1 cup plain Greek yogurt
– 2 tbsp chopped fresh cilantro
– Juice of 1 lime (about 1 tsp)
– Salt and pepper, to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 25-30 minutes
Baja-Style Beer-Battered Tofu Tacos
Baja-Style Beer-Battered Tofu Tacos: A crispy and flavorful twist on traditional tacos, perfect for a unique dinner or snack.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup beer (any light-colored beer will work)
– 1/2 teaspoon paprika
– 1/4 teaspoon cumin
– 1/4 teaspoon garlic powder
– Salt and pepper, to taste
– Vegetable oil, for frying
– Taco shells, for serving
– Your favorite taco toppings, such as diced tomatoes, shredded lettuce, sliced avocado, sour cream, and salsa
Instructions:
1. In a large bowl, whisk together flour, cornstarch, paprika, cumin, garlic powder, salt, and pepper.
2. Pour in the beer and stir until the batter is smooth and free of lumps.
3. Dip each tofu cube into the batter, coating it completely.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When hot, add the battered tofu cubes and fry for about 3-4 minutes on each side, or until crispy and golden brown.
5. Drain the fried tofu on paper towels and serve immediately in taco shells with your favorite toppings.
Cooking Time: About 10-12 minutes
Tofu Al Pastor Tacos with Grilled Pineapple
This vegan twist on traditional Mexican tacos combines the flavors of al pastor with crispy tofu and sweet grilled pineapple, all wrapped up in a warm tortilla.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 ripe pineapple, cut into wedges
– Sliced red onion, cilantro, and lime wedges (for garnish)
Instructions:
1. In a large bowl, whisk together orange juice, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
2. Add the tofu to the marinade and refrigerate for at least 30 minutes or up to several hours.
3. Preheat grill or grill pan to medium-high heat. Thread pineapple wedges onto skewers, if using. Grill for 2-3 minutes per side, or until caramelized.
4. Remove tofu from marinade and cook in a grill pan or skillet over medium-high heat for 3-4 minutes per side, or until crispy.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing cooked tofu onto a warmed tortilla, followed by grilled pineapple, red onion, cilantro, and a squeeze of lime juice.
Cooking Time: 45 minutes
Tofu Tinga Tacos with Chipotle Sauce
Experience the bold flavors of Mexico with this innovative vegan twist on traditional tinga tacos, featuring crispy tofu and a smoky chipotle sauce.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup vegetable oil
– 2 chipotle peppers in adobo sauce, minced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 corn tortillas
– Lime wedges, for serving (optional)
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side. Drain on paper towels.
3. In the same skillet, add another tablespoon of oil. Cook the onion and garlic until softened, about 2-3 minutes.
4. Add the chipotle peppers, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 1 minute.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble the tacos by placing the tofu, onion mixture, and chipotle sauce onto the tortillas. Serve with lime wedges and cilantro, if desired.
Cooking Time: 15-20 minutes
Teriyaki Tofu Tacos with Quick Pickled Cucumbers
Elevate your taco game with this flavorful fusion of Japanese and Mexican cuisines! Crispy tofu, tangy teriyaki sauce, and crunchy pickled cucumbers come together in a delightful harmony.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 8-10 corn tortillas
– Vegetable oil for frying
– Quick Pickled Cucumbers ingredients (below)
Quick Pickled Cucumbers:
– 1 large cucumber, sliced into thin rounds
– 1/2 cup apple cider vinegar
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
2. Fry tofu cubes until golden brown, about 3-4 minutes per side.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with fried tofu, teriyaki sauce, and Quick Pickled Cucumbers (see below).
5. Serve immediately.
Quick Pickled Cucumbers:
1. Combine sliced cucumbers, apple cider vinegar, sugar, and salt in a bowl.
2. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
Cooking time: 20-25 minutes
Tofu Picadillo Tacos with Raisins and Olives
Experience the rich flavors of Latin America with this unique and flavorful taco recipe, combining tender tofu picadillo with sweet raisins and salty olives.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1/4 cup raisins
– 1/4 cup pitted green olives, sliced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional: lime wedges, sour cream, and shredded cheese for topping
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the crumbled tofu, cumin, paprika, salt, and pepper. Cook, breaking up with a spoon, until the mixture is golden brown, about 5-6 minutes.
4. Stir in the raisins and olives. Cook for an additional minute.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the picadillo mixture onto a warmed tortilla.
Cooking Time: 15-18 minutes
Spicy Miso Glazed Tofu Tacos
Elevate your taco game with this flavorful and spicy recipe that combines the richness of miso with the crunch of crispy tacos. Perfect for a quick weeknight dinner or a weekend brunch, these Spicy Miso Glazed Tofu Tacos are sure to impress.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Gochujang (Korean chili paste)
– 1/4 teaspoon red pepper flakes
– 2 tablespoons olive oil
– 8-10 corn tortillas
– Optional toppings: diced avocado, sliced radishes, pickled carrots, cilantro, lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, Gochujang, and red pepper flakes.
3. Toss the tofu cubes with half of the miso glaze and spread on a baking sheet. Drizzle with olive oil and bake for 20-25 minutes or until crispy.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing glazed tofu cubes onto tortillas, followed by desired toppings.
Cooking Time: 25-30 minutes
Tofu Chorizo Tacos with Lime Crema
Elevate your taco game with this flavorful and spicy vegetarian twist on traditional chorizo tacos, featuring crispy tofu and a tangy lime crema.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1/2 cup of chorizo-style seasoning (homemade or store-bought)
– 1/4 cup of olive oil
– 8-10 corn tortillas
– Lime Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, sliced radishes, pickled onions
Lime Crema:
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the tofu with chorizo seasoning, olive oil, and a pinch of salt.
3. Spread the tofu mixture on a baking sheet lined with parchment paper and bake for 15-20 minutes or until crispy.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with baked tofu, Lime Crema, and desired toppings.
Cooking Time: 25-30 minutes
Tofu Shawarma Tacos with Tahini Drizzle
Elevate your taco game with this unique fusion of Middle Eastern and Mexican flavors. Crispy tofu, juicy veggies, and creamy tahini come together to create a deliciously addictive snack.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 tablespoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4-6 corn tortillas
– Tahini drizzle (see below)
– Optional toppings: cilantro, pickled carrots, sumac
Instructions:
1. Preheat a non-stick skillet or grill pan over medium-high heat.
2. In a bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper. Add tofu and marinate for at least 10 minutes.
3. Grill tofu and veggies (onion, bell pepper) until tender and slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled tofu, veggies, and desired toppings.
Tahini Drizzle:
– 1/2 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon water
– Salt to taste
Mix all ingredients until smooth. Serve over tacos.
Cooking Time: 20-25 minutes (includes marinating time)
Summary
Get ready to level up your taco game with these 18 spicy tofu recipes! From crispy Sriracha tofu tacos to Thai Green Curry and Teriyaki Tofu, there’s something for every taste bud. Try Blackened Tofu and Mango Salsa or Korean BBQ Tofu with Kimchi Slaw for a flavor explosion. If you like it hot, Buffalo Tofu Tacos with Avocado Crema or Spicy Peanut Tofu Tacos with Pickled Veggies are sure to satisfy. And don’t miss out on the international twists, like Jerk Tofu Tacos with Mango Habanero Salsa and General Tso’s Tofu Tacos with Sesame Slaw.
