Tofu Tacos With Mushroom Fajitas
These aren’t just Tofu Tacos—they’ve also got meaty fajita mushrooms and lots of veggies for a vegan taco recipe that’s extra satisfying and extra delicious!
When you just can’t decide whether you should use the tortillas you bought for making Vegan Tacos or fajitas for dinner, I have an idea: make both at the same time! These tofu tacos are topped with fajita veggies, so you get the best of both worlds in one delectable handheld package. The tofu is crispy and cooked in the air fryer (Air Fryer Tofu for the win!), the mushrooms and veggies pop thanks to those fajita seasonings, and it all comes together for an epic taco night dinner.
Why These Tacos Are Going to Be Your New Favourite
If you like your tacos jam-packed with fillings and big flavour, you’re going to flip for this recipe! Here’s what makes it so fab.
- Crispy tofu. Even tofu haters won’t be able to turn down the seasoned, crispy tofu in these tacos. The air fryer works its magic here, friends! (This Crispy Tofu Banh Mi is another recipe that uses air fryer tofu with delicious results!)
- Tex-Mex flavour bomb. The combination of garlic, chipotle, paprika, and liquid smoke adds layers of flavour to these tacos. The smokiness makes the filling taste like it was cooked on the grill! Combine that with tangy pickled onions and zippy lime and you’ve got the best tofu tacos EVER!
- Super versatile. I love making tacos because everyone can customise their own—and that means everyone’s happy! Just like my Crispy Beer-Battered Vegan Fish Tacos, whatever toppings you choose for these tofu tacos, they’re going to be a hit.
Notes on Ingredients
Here are the ingredients you’ll need to gather to make these tofu tacos. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crispy Tofu:
- Extra firm tofu – Learn more: How To Cook Tofu + Best Tips on Making the Most Delicious Tofu
- Light soy sauce or liquid aminos – Tamari will also work as a gluten-free option.
- Seasonings – Garlic powder, onion powder, paprika, sea salt, and black pepper.
- Cornstarch – This makes the tofu crispy.
- Sesame oil or other oil
For the Mushrooms Fajitas:
- Mushrooms – I recommend either oyster mushrooms or portobello.
- Coconut oil
- Seasonings – Ground cumin, chipotle or chili powder, paprika, salt, and pepper.
- Garlic
- Liquid smoke – This delivers lots of concentrated smokiness. It’s totally worth having a bottle on hand as a vegan cook. (I love it for making Crispy Vegan Bacon too!)
- Lime juice
- Bell peppers – Yellow, red, and green.
- Onion – You can use yellow or red for these tofu tacos.
To Assemble the Tacos:
- Tortillas – Either corn or flour.
Pickled red onions - Lettuce and cilantro
- Lime wedges
- Jalapeño slices – Fresh or pickled.
How to Make Tofu Tacos
Dinner will be ready in no time! Here’s what you’ll need to do.
- Cook the tofu. Toss the tofu with the soy sauce, then toss again with the seasonings. Arrange in the air fryer basket and cook at 400ºF for 10 to 15 minutes, shaking after 5 minutes.
- Make the mushroom fajitas. Melt the oil in a skillet set over medium heat. Add the mushrooms, seasonings, garlic, and liquid smoke and cook for 5 minutes. Stir in the peppers and onions, squeeze in the lime juice, and cook for 10 to 15 minutes, or until the vegetables are softened.
- Warm the tortillas. Heat the tortillas in a dry skillet until pliable.
- Assemble. Add the veggies and tofu to the tortillas, then layer on your desired toppings.
My Tips for the Best Tofu Tacos (+ A Few Variations)
- Press the tofu well. To get the most flavourful, crispy tofu, it’s essential to press it for at least 20 minutes. This squeezes out the liquid for maximum crispiness and so the tofu can soak up the flavours you add to it, like a sponge!
- Make the tofu extra crispy. If you want even crispier tofu, toss the tofu cubes with an extra teaspoon or two of cornstarch before air frying.
- Add vegan dairy. A drizzle of Vegan Sour Cream or a sprinkle of vegan cheese would be delicious! Homemade Vegan Feta Cheese would be divine, or try a melty store-bought pepper jack or cheddar.
Serving Suggestions
Pair these tofu tacos with a Mexican-inspired side dish like Elotes (Mexican Street Corn), Black Bean and Corn Salsa with tortilla chips, or refried beans. Vegan Puerto Rican Rice and Beans would also be excellent, even if it’s not Mexican!
How to Store and Reheat Leftovers
- Refrigerator: Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
- Freezer: You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
- To reheat: Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.
More Vegan Taco Recipes
- Jackfruit Tacos
- Crispy Cauliflower Tacos with Chipotle Crema
- Vegan Birria Tacos
- Sweet Potato and Black Bean Tacos
Enjoy friends! If you make this tofu taco recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Tofu Tacos
Ingredients
For the Crispy Tofu:
- 1 block extra firm tofu, 16 oz, 450g, pressed and cut into 1-inch cubes
- ½ tablespoon light soy sauce or liquid aminos, 7.5mL
- 1 teaspoon garlic powder, 3g
- ½ teaspoon onion powder, 1.5g
- 1 teaspoon paprika, 2g
- ½ teaspoon sea salt, 3g
- 2 teaspoons cornstarch, plus up to 2 more for extra crisp – 5 to 10g
- 1 teaspoon sesame oil or other oil, 5mL
- ¼ teaspoon ground black pepper, 0.5g
For the Mushrooms Fajitas:
- 10-12 ounces oyster mushrooms or portobello, sliced – 280–340g
- 1 tablespoon coconut oil, 15mL
- ½ teaspoon ground cumin, 1g
- 1 teaspoon chipotle or chili powder, 2g
- 1 teaspoon paprika, 2g
- 3 cloves garlic, minced – 9g
- ½ tablespoon liquid smoke, 7mL
- ½ teaspoon salt, 3g
- ½ teaspoon ground black pepper, 1g
- Juice of 1 lime, about 2 tablespoons / 30mL
- ⅓ cup yellow bell pepper, sliced – 50g
- ⅓ cup red bell pepper, sliced – 50g
- 1 small green bell pepper, sliced – about 78g
- 1 small onion, halved and sliced – about 100g
To Assemble the Tacos:
- 8 small tortillas, corn or flour
- Pickled red onions
- Chopped lettuce, about 1 cup / 50g
- Fresh cilantro, chopped – about ¼ cup / 4g
- Lime wedges for serving
- Jalapeño slices, fresh or pickled, optional for heat
Instructions
- In a medium bowl, combine cubed tofu with soy sauce. Toss well. Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss to coat evenly. Place in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking after 5 minutes, until golden and crisp. Set aside.
- In a large skillet over medium heat, melt coconut oil. Add sliced mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke, salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the sliced peppers and onions, squeeze lime juice over, and stir. Cook for another 10–15 minutes, until softened and aromatic. Remove from heat.
- Heat tortillas on a dry skillet for about 30 seconds on each side until warm and pliable.
- Layer each tortilla with a few spoonfuls of fajita veggies, a scoop of crispy tofu, chopped lettuce, pickled onions, cilantro, and jalapeño slices. Squeeze fresh lime juice over the top.
Notes
- Refrigerator: Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
- Freezer: You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
- To reheat: Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
