Tofu Tacos
These crispy Tofu Tacos are topped with meaty fajita mushrooms and veggies for a vegan taco recipe that’s satisfying and delicious!
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.
Nutrition
Calories: 340kcal | Carbohydrates: 45g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1241mg | Potassium: 720mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1171IU | Vitamin C: 61mg | Calcium: 148mg | Iron: 5mg