Treat yourself to these scrumptious vegan Tofu Tacos tonight! This easy recipe takes minutes to make, features a delicious Veggie Slaw, and is loaded with zesty Mexican flavors you're sure to love ...this is the perfect weeknight meal!
One of my happy places is Rockaway Beach ... there is no better way to spend a sunny summer day in NYC! The beach is so relaxing, but the food is pretty amazing, too.
It's hard to choose a favorite, but when it comes to Mexican food, you have to go to Tacoway Beach! This popping spot is casual, crowded, and only open in summer ... which somehow makes everything taste even better!
The entire menu is delicious, but as a vegetarian, I always order the Tofu Tacos. And they are soooo good! Since you can only get them in summer, I had to recreate them at home, and this scrumptious Vegan Taco recipe is the result!
You are going to love these yummy Veggie Tacos! With their savory tofu and crunchy Vegan Slaw, each and every bite is bursting with flavor. Best of all though, they're so quick and easy to make ... you will have dinner on the table in minutes!
Ready to try recipe for yourself? Keep reading for all the delicious details.
Ingredients
This recipe uses simple, easy to find ingredients. Here's what you'll need:
- Tofu - This recipe calls for baked tofu. It comes pressed, seasoned, and ready to eat ... which means less work for you! Trader Joe's, Whole Foods, and other stores carry it (choose your favorite flavor). If you can't find it, plain extra firm tofu will also work. You'll need to press it to remove excess water though, and I'd recommend marinating it for extra flavor, too.
- Slaw - The simple, but delicious Vegan Slaw in this recipe is made from a combo of cabbage, carrots, olive oil, and lime juice. I make it with two types of cabbage, but you can keep things easy and use just one, if you prefer.
- Tortillas - I used corn tortillas for these street style tacos, but flour tortillas would also be fine.
- Toppings - In addition to the slaw, these tacos are topped with sliced radishes, cilantro, and squeeze of fresh lime juice (the perfect finishing touch). Homemade Guacamole or Pickled Onions would also be tasty! For a little heat, add some jalapeño slices or hot sauce (this habanero sauce is my favorite).
These tacos are vegan, vegetarian, dairy free, and gluten free ... which means everyone at your table can enjoy them!
You'll Also Need
To make these tempting Mexican Tofu Tacos, you'll need a large bowl to mix the slaw, as well as a large frying pan to cook the tofu, and a small frying pan to heat the tortillas. I recommend using nonstick pan ... this large skillet and this small skillet are my faves!
How to Make Tofu Tacos
These easy Tofu Tacos are just as delectable as the originals, and there's no two hour subway ride required to enjoy them! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make the slaw. Start by combining the cabbage and carrots in a large bowl. Add the fresh lime juice and olive oil, and mix. Season to taste with salt, then set aside.
- Cook the tofu. Next, cut the tofu into 12 pieces. Fry it in a little oil over medium-high heat until golden brown on all sides. To save time, don't flip the tofu until it's browned, then turn to cook the next side (and the next, etc.).
- Assemble the tacos. Heat the tortillas in a small, dry skillet, then add two tofu pieces to each tortillas. Top with slaw, sliced radishes, and cilantro leaves. Serve each taco with a lime wedge.
Time to eat! This quick, meatless recipe makes six tacos and will serve three to six people, depending on what you serve with them.
Tip: To serve these tacos for a party, use these small Street Taco Tortillas! That way, you can use the same ingredients to make 12 mini tacos.
Serving Suggestions
Serve these simple Tofu Tacos on their own for a quick meal, or pair them with your favorite sides for a Mexican feast! They'd be great with classic rice and beans, chips and salsa (try this Watermelon Salsa or this Black Bean and Corn Salsa), or this tasty Sweet Potato Salad.
Storage
If you have any leftovers, refrigerate the different components in separate airtight containers. Gently reheat the tofu using your microwave before assembling. Leftovers are best eaten with a day or two, otherwise the slaw will get soggy.
Related Recipes
Craving more Mexican inspired recipes? Try one of these delightful veggie dishes next:
- Black Bean Tacos
- Korean BBQ Tacos
- Portobello Poblano Tacos
- Black Bean Breakfast Tacos
- Black Bean Taquitos
- 25 Best Vegetarian Tacos
- Vegan Fajitas
- Halloumi Fajitas
Tofu Tacos with Veggie Slaw
Ingredients
For Slaw:
- 1 ½ cups shredded green cabbage
- 1 ½ cups shredded red cabbage
- 1 carrot, shredded
- 1 lime, cut into 4 wedges
- 2 teaspoons extra virgin olive oil
- kosher salt
For Tacos:
- 2 teaspoons extra virgin olive oil
- 2 (6 to 7-ounce) packages baked tofu
- 6 small corn tortillas
- 2 radishes, sliced paper thin
- small handful cilantro leaves
- 1 lime, cut into 4 wedges
Equipment
Instructions
Prepare Slaw:
- In a large bowl, combine cabbages and carrot. Mix well.
- Squeeze two lime wedges over the cabbage mixture (reserve remaining wedges for serving.) Drizzle with olive oil and sprinkle with salt to taste.
- Mix slaw well, then set aside.
Prepare Tacos:
- Cut tofu into 12 rectangles.
- Heat olive oil over medium-high heat in a large frying pan. Add tofu to pan, then cook until golden brown on all sides.
- Remove tofu from pan and place on a paper-towel lined plate.
- Meanwhile, heat a small frying pan over medium-high heat.
- Add a tortilla to the pan and cook until warmed on one side. Flip and cook until heated through. It should only take about 30 seconds per tortilla. Repeat with remaining tortillas.
- To serve, add two tofu pieces to each tortilla. Top with slaw, radishes, and cilantro. Serve with lime wedges. Enjoy!
Notes
Nutrition
