These vegan tofu tacos are packed full of flavor! Made with easy baked tofu, topped with crunchy jicama cabbage slaw, and drizzled with a dairy free chipotle crema. So simple, so colorful, and so delicious!
Free from: Wheat, gluten, dairy, casein, eggs, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, sesame, mustard, lupin, sulfites, and more
Optional free from: Corn, Tomatoes
These vegan tofu tacos are so full of spice and flavor! They are made with high-protein tofu, topped with a crunchy jicama coleslaw, and drizzled with my 5 minute Dairy free Chipotle Crema sauce.
It’s a super flavorful and filling taco recipe that is perfect for both weeknights and an evening fiesta!
Why You’ll Love these Vegan Tofu Tacos
- Protein packed! And keeps you full
- Loaded with tons of spice and flavor
- Crunchy and creamy from the double shells and cooling toppings
- Perfect for meal prepping
- Vegan, Gluten free, Dairy free, Egg free, Nut free recipe!
Here is a quick rundown of the ingredients you’ll need to make these tofu tacos. Make sure to check out the recipe card for the full measurements and instructions.
- High Protein Tofu: I love to use high protein tofu for not only the protein boost, but also the texture. You don’t need to press it, just give it a little squeeze and it’s ready to go! If you can’t find high protein tofu in your local grocery store, you can substitute for super firm or extra firm tofu.
- Seasonings: Spices are the star of the show here with a combination of onion and garlic powder, cumin, chili powder, paprika, and Mexican oregano. The amounts listed are for a mild spiced tofu so feel free to add more if you like it spicy! (When I make this for my family, I almost double the spices.)
- Soy Sauce + Cornstarch: This adds a richness and umami flavor to the tofu, as well as helping it to brown in the oven. If you need a gluten free soy sauce, tamari works great in this as well as coconut amino acids.
- Soft + Crunchy Shells: The use of a crunchy corn shell, wrapped in guacamole and then a soft shell, not only makes the taco sturdy enough to hold all the fillings, but makes for the best of both worlds in terms of flavor.
- Jicama Coleslaw: If you could only add one thing to these tacos, I would say add this coleslaw. It adds an irresistible crunch, is tangy, creamy, and just amazing. Use pre-shredded cabbage to save on prep time.
- Chipotle Crema: I highly recommend adding my chipotle crema on top of these tacos! It adds the perfect creaminess and heat. Made super quickly with store-bought dairy free sour cream, it’s the perfect topper for any Mexican-inspired dish.
If you are avoiding corn, swap the cornstarch for either tapioca starch, arrowroot powder, or potato starch. Use flour tortillas. Make sure that the ketchup you use is corn free!
If you are gluten free, use your favorite gluten free tortillas. Both tamari or coconut amino acids can replace the soy sauce. Use an equal amount to the amount listed in the recipe.
For the full instructions, complete with recipe measurements, please see the recipe card below.
Making these tofu tacos is actually pretty easy! I won’t say it’s necessarily quick, but you can prepare some ingredients ahead of time, like the coleslaw and crema, to save on time at dinnertime. But even if you were to start from scratch, it should only take about 45 minutes to put together. Ready? Let’s go!
Start by hand ripping the tofu into bite sized pieces into a large bowl. No need to get fancy here, just use your hands to shred the tofu into little pieces.
Drizzle over top of the tofu with the soy sauce and cornstarch. Give this a quick mix until all the little tofu pieces are evenly coated.
Now add the spices in one go. Give this another mix making sure that all the tofu is covered.
Transfer the tofu to a parchment lined baking sheet and bake at 400F/ for 15 to 18 minutes.
When it’s done, the tofu will be a rich, dark color and be slightly crispy but still soft in the center.
And that’s it! Now it’s time to assemble the tacos.
I love to take a crunchy shell and soft shell and mash them together with some guacamole in between. This makes for the best of both worlds in terms of texture and flavor! Add some tofu, some fresh salsa, a big spoonful of coleslaw, and top it with hot sauce if you want or chipotle crema. Enjoy each bite!
Tofu Taco Topping Ideas
For these photos, I am sharing them with jicama coleslaw, mango pineapple salsa, and chipotle crema.
Here are some of my other favorite topping ideas:
- Creaminess: Avocado slices, dairy free sour cream, cilantro aioli, or plain coconut or other dairy free yogurt all are delicious and add the right amount of creaminess to help mellow out any heat in the taco.
- Crunch: Shredded iceberg or romaine lettuce
- Heat: Pickled jalapeno, sriracha, or your favorite taco sauce help to kick up the heat!
- Cheese: Pour some dairy free cheese sauce on top of these for the ultimate taco.
Tips and Tricks
- To make taco night fun for everyone, keep the toppings in different bowls. This way people can add exactly what they like to their tacos. For example, some people (like me) don’t like cilantro! This allows people to customize their tacos to just what they enjoy.
- These tacos are the perfect base recipe and you can add so many different toppings to them. Vegan Cheese sauce is highly recommended!
- For extra brightness, serve these with lime wedges to squeeze on top!
How to Store
Store all ingredients in separate containers in the fridge for up to 5 days. I don’t recommend freezing this recipe.
More Tex Mex Recipes to Love
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!
- baking sheet
- parchment paper
- mixing bowls
- mixing spoons
- measuring spoons
- 1 block tofu high protein or super/extra firm
- 2 tablespoons cornstarch swap for tapioca flour or arrowroot powder
- 1 tablespoon soy sauce swap for tamari or coconut aminos
- 1 tablespoon ketchup swap for tomato free ketchup if necessary
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Prep. Preheat the oven to 400°F/205°C and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make the tofu tacos. In a large mixing bowl, add the tofu, crumbling it between your fingers into bite sized pieces. Drizzle over the soy sauce and cornstarch. Mix to coat. Then add all spices and mix fully again. Transfer the tofu to the prepared baking sheet.
- Bake and serve. Bake uncovered for 15 to 18 minutes or until tofu is a deep golden color. The smaller crumbles should be a little crunchy but still soft on the inside. Serve in flour or corn tortillas with your favorite taco toppings and enjoy!
- How to Store
- Store all ingredients in separate containers in the fridge for up to 5 days. I don’t recommend freezing this recipe.
- Allergy Substitutions
- If you are avoiding corn, swap the cornstarch for either tapioca starch, arrowroot powder, or potato starch. Use flour tortillas. Make sure that the ketchup you use is corn free!
- To make this tomato free, use your favorite tomato free ketchup or tomato free BBQ sauce to replace the ketchup in the recipe. Top it with a tomato free salsa and enjoy!
- If you are gluten free, use your favorite gluten free tortillas. Both tamari or coconut amino acids can replace the soy sauce. Use an equal amount to the amount listed in the recipe.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This site contains affiliate links which means I may receive commissions for purchases made though those links. However, please know that I only provide links to products that I actually use and totally recommend! Your purchases help support this blog. Thank you!