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These crispy tofu tacos are made with a cornmeal mixture that gives the tofu a crunch it would be missing otherwise. They might just convince former vegetarian haters like myself that you can actually have a meatless taco. And yes they are actually crispy.
I absolutely love tacos - whether they have meat or are vegetarian. From potato tacos to carne asada tacos to sweet potato black bean tacos, you can never go wrong.
But tofu tacos? Is there such a thing? Until I met my wife I didn't believe so. Yes I know tofu has this reputation from the meat-loving crowd that it's disgusting! And I used to be on that side the fence. That was until I ran into this tofu recipe.
Inspired by The Woks of Life recipe, I decided to put my own spin on it.
Why This Recipe Works
- Crispy - Yes it is in the title and that is for an actual reason. The tofu is indeed crispy. The cornmeal mixture helps crisp it up.
- Vegetarian - If you are looking for a tasty veggie taco recipe, this fits the bill. It will convert anyone question tofu.
- Flavorbomb - you get the typical spices expected in tacos, but the cilantro crema adds pops of freshness.
Jump to:
Ingredient Notes
- Tofu - you want extra-firm tofu so it stays crispy.
- Marinade - the combination of honey, soy sauce and Sriracha not only adds flavor but helps the cornmeal stick.
- Cornmeal - helps make the tofu crispy when cooked.
- Spices - where most of the "taco" flavor comes from.
- Crema - by pureeing the cilantro with some scallions and Greek yogurt, you get a brightness, but also mild onion flavor.
- Corn/black bean mixture - I like some additional veggies/protein so making some corn and black beans complements the flavors of the crispy tofu tacos.
- Tortillas - corn tortillas are my go-to for tacos, especially my homemade blue corn tortillas.
- Avocado, tomatoes, cheese, etc... - use toppings that you like for tacos.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- If you don't have Sriracha, hot sauce works in a pinch.
- While I like my own taco seasoning, you can also use store-bought.
- You can replace the Greek yogurt with sour cream if you prefer.
- Chives are a good substitute for scallions.
- I like corn tortillas for tacos, but flour tortillas work as well.
Step-by-Step Photos
Please note full ingredient list and instructions of these tacos can be found in recipe card below.
Press down the tofu with a weight for at least 15 minutes to get some of the extra water out.
While waiting for the tofu to drain, make the cilantro crema by pureeing the ingredients together in a food processor or blender and set aside.
Cut the tofu in ¾ inch cubes and then toss with the Sriracha, soy sauce and honey, being careful not to break up.
Mix together the cornmeal and spices and then toss the tofu in it.
Heat a skillet over medium heat and with some olive oil. Add the onion and corn, cooking for about 5 minutes before adding the black beans, salt and pepper and warm through.
In another skillet, heat oil over medium-high heat. Add the tofu, cooking for 5 minutes before flipping and cooking another 5 minutes until it gets crispy. Once, done prepare the crispy tofu tacos.
FAQs
Tofu is made of soybeans that are curdled and made into blocks. It is pretty much like making cheese. Tofu also contains nigari, which is the liquid that is left after extracting the salt from the water.
With that in mind, tofu is very healthy for you as it is packed with protein, calcium, selenium, manganese, iron, and magnesium, while being low in saturated fat.
You need to use extra-firm tofu for these tacos. While they are still soft, they are much better for pan-frying than firm tofu.
Yes! But like anything that is pan-fried or fried, this tofu only stays crispy immediately after cooking. If you plan on having leftovers and eat the tofu the next day, I wouldn't expect it to be crispy although it still tastes great.
Every taco should have cheese and I like pepper jack. But you also want some fat, so avocado or even some homemade guacamole works well.
You can also add some raw onion and tomatoes to get a sharp burst of flavor. And of course a squeeze of lime never hurts.
Equipment
The equipment you use is important to how the crispy tofu tacos turn out. What is needed is the following:
- Cast iron press - you need something with weight to release the liquid from the tofu. You can also use a brick with aluminum foil.
- Large bowl - need a bowl to be able to mix together tofu with the other ingredients..
- Non-stick skillet - you need something where the tofu won't stick.
- Spatula - need to be able to flip the tofu easily.
Pro Tips/Recipe Notes
- Tofu (even extra firm) is loaded with water so it is important to place something heavy on top to get rid of some of the extra water. While I say to do it for at least 15 minutes, 30 minutes is best to release some of the excess water.
- Be consistent when cutting the tofu so it will cook evenly.
- If you don't have Sriracha, you can just use hot sauce.
- When tossing the tofu in the cornmeal mixture, be very careful as the tofu can easily break up.
- Use a non-stick skillet so the tofu doesn't stick.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Other Taco Recipes
If you’ve tried these crispy tofu tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Crispy Tofu Tacos
Ingredients
Tacos
- 1 package extra firm tofu
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha
- ½ cup cornmeal
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ cup canola oil
- 8-10 corn tortillas
- toppings of your choice (cheese, tomato, onion, corn, black beans, avocado, lime wedges)
Corn/Black Bean Mixture
- 1 tablespoon olive oil
- ¼ cup diced sweet onion
- 2 cups frozen corn
- 1 (14.5 oz can) black beans, rinsed and drained
- salt + black pepper
Cilantro Crema
- 1 bunch fresh cilantro
- 4 scallions, chopped
- ¼ cup greek yogurt
- ¼ cup water
- ½ teaspoon salt
Instructions
- Fold paper towels around tofu and place weight on top to press down for at least 15 minutes. (This gets some of the extra water out of the tofu which allows for a crispier tofu)
- In medium bowl, combine cornmeal, cumin, chili powder, paprika, salt, garlic powder and black pepper.
- While waiting for the tofu to drain, place the cilantro, scallions, yogurt, water and salt in a food processor or blender and blend until smooth. Set aside.
- When tofu is drained, cut into ¾ inch cubes. In medium bowl, gently toss the tofu in the Sriracha, soy sauce and honey. Be careful not to break the tofu up. Toss the tofu in the cornmeal mixture.
- When you heat up skillet for tofu, heat olive oil in small skillet over medium heat as well. Add onion and cook for 3 minutes. Add frozen corn and cook for 5 minutes. Stir in black beans, salt and black pepper and cook until beans are warmed through. Set aside until tacos are done. (You can skip this step if you don't want to make corn/black bean mixture)
- Heat the oil over medium high heat in a cast iron or non-stick skillet. Add the tofu to the skillet and allow to get crisp on one side. It should take about 5-7 minutes. Flip and cook for another 5 minutes to get other side crisp. You do not want to flip too much, as it will break up the tofu. When tofu is cooking, warm the tortillas either in the microwave or in a 8 inch pan over medium heat. Build the tacos with your desired toppings.
Notes
- Tofu (even extra firm) is loaded with water so it is important to place something heavy on top to get rid of some of the extra water. While I say to do it for at least 15 minutes, 30 minutes is best to release some of the excess water.
- Be consistent when cutting the tofu so it will cook evenly.
- If you don't have Sriracha, you can just use hot sauce.
- When tossing the tofu in the cornmeal mixture, be very careful as the tofu can easily break up.
- Use a non-stick skillet so the tofu doesn't stick.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Chris says
I’ll trust you on this one.