20-Minute Crispy Tofu Tacos Recipe
Tofu is one of the most versatile proteins out there, and tacos are one of the most customizable dishes. Have you ever considered putting tofu on a taco? If you haven't, you're definitely going to after reading about this 20-minute crispy tofu taco recipe. Not only is it ready in just 20 minutes (including prep), but it also combines some pretty irresistible flavors and textures, including crispy tofu cubes, tangy coleslaw, and savory corn tortillas, which come together to create a perfectly harmonious bite.
Recipe developer and private practice registered dietician Kristen Carli has crafted a simple but flavorful crispy tofu taco recipe that won't force you to spend hours cooking. Best of all, it's a great option for people who want to start eating tofu but aren't sure where to start. "The way the tofu is prepared is a tasty option for those [who] are scared of tofu," Carli explains. "Crispy tofu is the best! The pairing of the creamy slaw with the savory soy sauce and crispy tofu is the yummiest combination." If you're a fan of tofu, tacos, and easy, quick recipes, be sure to add this 20-minute crispy tofu tacos recipe to your dinner rotation ASAP.
Gather the ingredients for 20-minute crispy tofu tacos
Not only will these crispy tofu tacos come together in just 20 minutes, but they also require only a handful of ingredients to make — many of which are likely already sitting in your pantry. You'll need tofu, and you'll want to be sure that it's both vacuum-sealed and cut up into bite-sized cubes. Additionally, you'll need corn tortillas, sesame oil, cornstarch, shredded coleslaw mix, mayonnaise, red wine vinegar, and soy sauce for drizzling. These tacos are made up with wholesome, nourishing ingredients, and they're vegetarian, making them ideal for those who don't eat meat or anyone who wants more meatless recipes in their rotation.
Prepare the tofu
Once you have your ingredients sorted, you can begin preparing the tofu. Start by grabbing a large bowl and adding in the cubed tofu and the cornstarch. Toss these ingredients until the tofu is completely and evenly covered with the cornstarch. Next, add the sesame oil to a large skillet, and put it over medium-high heat. When the pan is nice and hot, add in the tofu cubes, allowing them to cook for several minutes. You'll want to let each side of each cube cook so that the entire tofu chunk gets crispy. (After all, they are supposed to be crispy tofu tacos!) Use tongs to individually rotate each tofu cube, and keep in mind that you may have to cook all of the tofu in two separate batches.
Make the coleslaw, and heat up the tortillas
As your tofu is cooking, you can begin preparing the other elements of the tacos: the coleslaw and the tortillas. Start by heating the corn tortillas in the oven using the broil setting, just until they're warm. (Be mindful not to burn them, as they will warm up quickly.) Then, grab a small bowl, and add in the coleslaw mix, mayo, and red wine vinegar. Use tongs to mix these ingredients together until all of the coleslaw is evenly coated in the mayo and vinegar. This mix will add the creamy, tangy, refreshing element to your tacos!
Assemble the crispy tofu tacos
Now that all of the elements are ready, you can begin assembling the crispy tofu tacos. Start by grabbing the warmed tortilla shells, add in some of the crispy tofu, and then top off with the coleslaw and a few dashes of soy sauce. And that's it! In just 20 minutes, you have a full meal that tastes just as good as it looks.
While these tacos are fulfilling on their own, Carli notes that she likes to pair them with chimichurri corn as a side. No matter what you pair them with, these crispy tofu tacos are incredibly fresh, easy to make, and have plenty of nutrients thanks to the tofu. What more could you ask for in a dinner?
- 1 block vacuum sealed tofu, cubed
- ½ cup cornstarch
- 1 tablespoon sesame oil
- 16 corn tortillas
- 2 cups shredded coleslaw mix
- ½ cup mayonnaise
- ¼ cup red wine vinegar
- soy sauce, for drizzling
- In a large bowl, add the cubed tofu and cornstarch. Toss to combine until the tofu is completely covered.
- Heat a large skillet over medium heat. Add the sesame oil. Once hot, add the cornstarch-covered tofu cubes. (You may need to do this in two batches.) Cook for several minutes. Allow each side of cubes to get crispy, rotating individually with tongs.
- Heat the corn tortillas in the oven on the broil setting, until warm. Be careful not to burn.
- In a small bowl, add the shredded coleslaw mix, mayonnaise, and red wine vinegar. Using tongs, toss to combine.
- Assemble the tacos by adding crispy tofu into the warm corn tortillas. Top with coleslaw and a few dashes of soy sauce.
| Calories per Serving | 353 |
| Total Fat | 20.6 g |
| Saturated Fat | 3.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 7.5 mg |
| Total Carbohydrates | 36.5 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 6.5 g |
| Sodium | 208.0 mg |
| Protein | 6.5 g |
