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Crispy baked tofu tacos filled with seasoned tofu, sautéed yellow bell pepper, onion, shredded cheese, black olives and fresh taco toppings.

Crispy Baked Tofu Tacos

These crispy baked tofu tacos are filled with golden seasoned tofu, sautéed yellow bell pepper and onion, shredded cheese and your favourite taco toppings. The tofu is lightly coated with cornstarch and panko, then baked until crisp around the edges while staying tender inside. This easy vegetarian tofu taco recipe makes a colourful, flavour-packed meatless dinner the whole family can enjoy.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, lunch, Main Course
Cuisine Mexican-Inspired
Servings 4 people
Calories 400 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Tofu press or clean kitchen towel
  • Large mixing bowl
  • Small bowl
  • Sharp knife
  • Cutting board
  • Large skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons

Ingredients
  

Crispy seasoned tofu

  • 1 pkg tofu 350–450 g extra-firm
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoons cornstarch
  • 3 tablespoons panko breadcrumbs
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper optional

Yellow pepper mixture

  • 1 tablespoon olive oil
  • 1 yellow bell pepper chopped into small pieces
  • ½ onion small and finely chopped
  • 1 garlic clove minced
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • Pinch of salt
  • 1 teaspoon lime juice

For serving

  • 8 flour tortillas small flour or corn tortillas
  • cheddar Shredded or Mexican-style cheese
  • cut lettuce or mixed greens
  • Sliced black olives
  • Fresh salsa or pico de gallo
  • Lime wedges
  • Sour cream or avocado optional

Instructions
 

Press the tofu.

  • Drain the tofu and wrap it in paper towel or a clean kitchen towel. Place something moderately heavy on top and let it sit for about 15 minutes. Removing the extra moisture helps the coating crisp properly.

Prepare the tofu.

  • Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly greased foil.
  • Cut the tofu into small cubes and slightly crumble. They do not need to be perfectly even. Mine were more crumbled. A few rough or broken edges will actually become extra crispy.

Season and coat.

  • Place the tofu in a large bowl. Drizzle with the soy sauce and oil, then gently toss.
  • In a small bowl, combine the cornstarch, panko, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, coriander, salt, pepper and cayenne.
  • Sprinkle the mixture over the tofu and gently toss until the pieces are evenly coated.

Bake until crisp.

  • Spread the tofu in a single layer on the prepared baking sheet. Leave a little room between the pieces.
  • Bake for 25 to 30 minutes, turning the tofu after about 15 minutes. It should look golden, slightly craggy and crisp around the edges.

Sauté the yellow bell pepper.

  • While the tofu bakes, heat 1 tablespoon of oil in a large skillet over medium-high heat.
  • Add the chopped yellow bell pepper and onion. Cook for 5 to 7 minutes, stirring occasionally, until softened with a few browned edges.
  • Add the garlic, chili powder, cumin and a pinch of salt. Cook for another minute. Stir in the lime juice.

Combine the filling.

  • Add the baked tofu to the skillet with the peppers. Toss gently and cook for 1 to 2 minutes so the flavours come together. Do not cook it too long or the tofu coating will begin to soften.

Assemble the tacos.

  • Warm the tortillas and fill them with the crispy tofu and yellow bell pepper mixture. Add cheese, black olives, lettuce, salsa and any other favourite taco toppings. Serve with lime wedges.
    • Press the extra-firm tofu thoroughly before coating and baking. Removing excess moisture is the key to making crispy baked tofu tacos with golden edges instead of soft, steamed tofu.

Notes

  • Use extra-firm tofu so the cubes hold their shape and become crisp around the edges.
  • Press the tofu for at least 15 minutes to remove excess moisture before seasoning and baking.
  • Cut the tofu into small, bite-sized cubes so the crispy tofu taco filling fits easily inside the tortillas.
  • Cornstarch helps dry the outside of the tofu, while panko breadcrumbs add a light, crunchy coating.
  • Spread the tofu in a single layer on the baking sheet. Crowding the pan can make the tofu steam instead of crisp.
  • Turn the tofu halfway through baking for more even browning.
  • Sauté the yellow bell pepper and onion until tender with a few golden edges for the best flavour.
  • Add the baked tofu to the vegetables just before serving so the coating stays crisp.
  • Warm the tortillas before assembling to make them softer and less likely to crack.
  • Store leftover tofu separately from the tortillas and toppings. Reheat it in the oven or air fryer for the best texture.

Nutrition

Calories: 400kcalCarbohydrates: 46gProtein: 16gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 913mgPotassium: 234mgFiber: 4gSugar: 4gVitamin A: 538IUVitamin C: 56mgCalcium: 246mgIron: 5mg
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