These Blackened Tofu Tacos can be made in 30 minutes and are loaded with flavor and plant-based protein. Make them for your next Taco Tuesday or an easy weeknight dinner packed with a punch. The tofu is cooked with warm spices until crispy and golden, then stuffed into corn tortillas with fresh veggies and a creamy sauce.
I love tofu and tacos, so naturally, tofu tacos are a big hit here! These Blackened Tofu Tacos are seasoned perfectly and remind me of a vegetarian fish taco, especially if you add my special fish taco sauce. Top with crunchy cabbage and zingy lime juice for the perfect light and delicious weeknight dinner.
Why You’ll Love These Easy Tofu Tacos!
- They’re quick and easy to make – These tacos only take about 30 minutes from start to finish; you can have them on the table in no time.
- They are full of flavor – The seasoning mix adds tons of flavor to the tofu; these tacos are anything but bland!
- They’re packed with plant-based protein – The tofu in these vegan/vegetarian tacos provides protein, which will fill you right up.
Blackened Tofu Taco Recipe Ingredients
- Tofu – I love using super-firm tofu. It usually comes pre-pressed, and you only need to pat it dry. If you can’t find super-firm tofu, I recommend extra-firm tofu that’s been pressed well.
- Oil – I used olive oil to cook the tofu, but you can use any kind of oil you like.
- Blackening Seasoning – The seasoning is easy to put together if you have all the spices on hand. You’ll need cumin, paprika, chili powder, garlic powder, onion powder, dried oregano, salt and pepper. You can also buy a packet of blackening seasoning in the spice aisle at the grocery store.
- Corn Tortillas – I like to use corn tortillas for these tacos. I heat them over an open flame on the gas stove in a pan with a little cooking spray. You can use small flour tortillas if you prefer.
- Fish Taco Sauce – Yesterday, I shared my favorite fish taco sauce recipe, which I made specifically to go with these tofu tacos. I highly recommend using it if you like a creamy, tangy, and spicy sauce. You could also use your favorite hot sauce or salsa.
- Optional Toppings – The taco-topping possibilities are endless! I like to use avocado, lettuce, cabbage, onion, cilantro, tomato, and fresh lime juice.
How To Make Blackened Tofu Tacos
- Pat your tofu dry and press if needed. If using super-firm tofu, you shouldn’t have to press it. Cut your tofu any way you like for these tacos. I like to slice the tofu into big, thin pieces and then use my hands to break apart the tofu so that it resembles fish.
- Add all your blackening seasonings to a small bowl and mix until combined. Heat a large pan over medium heat and add your olive oil. You can start by using just 1 Tablespoon of oil and then see if you need to use more throughout the cooking process.
- Add the torn pieces of tofu to the hot pan and mix until tofu is coated with oil. Next, add the blackening seasoning and mix again until everything is fully coated. Let tofu cook for a total of about 15 minutes, until golden and crispy, or slightly blackened. I like to let the tofu cook undisturbed for a few minutes before I start moving it around. This will allow it to get brown and crispy much quicker.
- If the tofu seems to be getting too dry while it’s browning, you can add extra olive oil or spray it with cooking oil. Once tofu is finished cooking, turn the heat off and let cool for a few minutes.
- Assemble your tacos: I like to heat my corn tortillas over an open flame on a gas stove or in a pan with a little cooking spray. Next, spread the bottom of the tortilla with some fish taco sauce and top with avocado, cabbage, cilantro, onion, and fresh lime juice. Enjoy with chips and dip or beans and rice, if desired!
Tofu Taco Recipe Frequently Asked Questions
- Are these tacos gluten-free? Yes, just make sure to use 100-percent corn tortillas.
- Is this recipe vegan? The entire blackened tofu recipe is vegan. However, I topped mine with my fish taco sauce, which is not vegan (but can easily be made vegan).
- How many tacos does this recipe make? It really depends on how full you stuff your tacos with the blackened tofu, but it should make about 6-8 tacos.
- What should the tofu tacos be topped with? You can use any kind of taco toppings you like. I recommend avocado, cabbage, onion, carrot, some type of sauce, and a big squeeze of fresh lime juice.
- How long do leftovers last in the refrigerator? I recommend storing the leftover blackened tofu in an airtight container in the refrigerator for about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Amazing Tofu Recipes?
Fried Cabbage and Noodles with Tofu
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Blackened Tofu Tacos
- Total Time: 30 minutes
- Yield: 3-4 1x
- Diet: Vegetarian
Description
These Blackened Tofu Tacos can be made in just 30 minutes and are packed full of flavor and plant based protein! Make them for your next Taco Tuesday or just for an easy weeknight dinner that’s packed with a punch! The tofu is cooked with warms spices until crispy and golden and then stuffed into corn tortillas with crisp veggies and a creamy sauce.
Ingredients
Scale
- 16 oz black super firm tofu, or extra firm tofu that has been pressed well
- 2 tablespoons olive oil, or oil of choice
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 corn tortillas
- For serving: avocado, fresh cabbage, cilantro, onion, lettuce, tomato, fresh lime juice and my favorite Fish Taco Sauce
Instructions
- Pat your tofu dry and press if needed. If using super firm tofu, you shouldn’t really have to press it at all. You can cut up your tofu any way you like for these tacos. I like to slice the tofu into big, thin pieces and then use my hands to break apart the tofu pieces so that they kind of resemble fish for fish tacos.
- Add all your blackening seasonings to a small bowl and mix until combined. Heat a large pan over medium heat and add your olive oil. You can start by using just 1 tablespoon of oil and then see if you need to use more throughout the cooking process.
- Add the torn pieces of tofu to the hot pan and mix until tofu is coated with the oil. Next, add in the blackening seasoning and mix again until everything is fully coated. Let tofu cook for a total of about 15 minutes, until golden and crispy, or slightly blackened. I like to let the tofu cook, undisturbed, for a few minutes before I start moving it around. This will allow it to get brown and crispy much quicker.
- If the tofu seems to be getting too dry while it’s browning, you can add in extra olive oil or give it a quick spray with cooking oil. Once tofu is finished cooking, turn the heat off and let cool for a few minutes.
- Assemble your tacos: I like to heat my corn tortillas up over an open flame on a gas stove or in a pan with a little cooking spray. Next, spread the bottom of the tortilla with some fish taco sauce and then top with avocado, cabbage, cilantro, onion and fresh lime juice. Enjoy with chips and dip or beans and rice, if desired!
Notes
This recipe makes enough for about 6 tacos, but it just depends on how much tofu you put in each taco.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Tacos, Vegetarian
- Method: stovetop
- Cuisine: American
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