Why you’ll love this tofu taco recipe:
Quick: This tofu taco recipe will only take you 35-minutes to create Versatile: Tacos are versatile! Swap our seasonings, toppings, or whatever you like Protein-Packed: The tofu in this recipe makes sure these tacos are satisfying and filling
Ingredient Notes:
Adobo Chili Sauce: Made of ground-dried chiles, herbs, and vinegar. It’s earthy, spicy, and bold in flavor and is used in a lot of Mexican and Spanish dishes. You can usually find this in the Mexican section of your grocery store. Chimichurri: This creamy chimichurri recipe is one of my favs. It’ll take you only 5 minutes to make and it’s incredibly herb-forward and flavorful. The perfect addition to this tofu taco recipe. Queso Fresco: If you have a hard time finding this you can swap for Mexican Crema or feta cheese instead. Or if you’re vegan, you can swap for your fav plant-based feta.
How to make tofu tacos:
Seasoning: Add any spices you wish to the adobo-crumbled tofu to make it your own! Cheese: Replace the queso fresco with feta, any cheese of your choice, or your favorite plant-based option! Protein: You can swap the tofu in this tofu taco recipe for jackfruit or any protein option you prefer, there is no wrong answer! Customization: Customize these tacos and add or swap any ingredients- add apple to your slaw, use regular Mexican crema, add leafy greens, swap in for avocado, it’s endless! Bake the tofu according to how soft or crispy you desire. Storage: Store the tacos in the fridge for 3 – 4 days either assembled or unassembled.
Other recipes you’ll love:
Vegan Grits & Creamy Beans & Collards Refried Beans & Avocado Tacos Vegan Taco Salad Vegan BBQ Black Bean Meatballs
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