How long does baja tofu tacos [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve baja tofu tacos [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Can I make baja tofu tacos [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is baja tofu tacos [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does baja tofu tacos [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Baja Tofu Tacos
[Vegan]

AD By: Annessia Maillet & Beth DeCarlo.

Author Bio

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She... Read More

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Baja Tofu Tacos [Vegan]

Taco Tuesday just got better and it's because of these Baja-style tacos. Tofu is marinated in an umami sauce before being coated with a cornmeal coating and baked until crispy. It's then wrapped in a soft tortilla with crunchy cabbage, creamy avocado, and a garlicky lime sauce. Top with Sriracha... Read More

Ingredients You Need for Baja Tofu Tacos [Vegan]

For the Tofu Marinade:

1/2 14-ounce block extra firm tofu
2 cups water
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 clove garlic, finely minced
A pinch of red pepper flakes

For the Tofu Coating:

1/4 cup cornmeal
1/4 cup flour
2 teaspoons Old Bay seasoning
A pinch of salt

For the Sauce:

1/2 cup vegan mayonnaise
1/2 cup unsweetened plain vegan yogurt
1/2 lime, juiced
1/4 onion
3 cloves garlic, roughly chopped
1/2 teaspoon Sriracha
1 teaspoon cumin
Cracked pepper
Salt, to taste
A large handful fresh cilantro

For the Tacos:

2 cups shredded cabbage
1 avocado, sliced
6 tortillas

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How to Prepare Baja Tofu Tacos [Vegan]

Press tofu to get out any extra liquid. Slice in half, and then slice one of the halves into 1 1/4-inch thick pieces. Slice each of those pieces into three, ultimately ending up with 12 pieces.
In a shallow dish, whisk together water, soy sauce, vinegar, garlic, and red pepper flakes. Add tofu and let marinate for at least a few hours.
Preheat oven to 425°F.
In a medium bowl, add cornmeal, flour, Old Bay seasoning, and salt. Mix until incorporated. Line a baking sheet. One at a time, remove the tofu pieces from the marinade and coat with the cornmeal mixture. Spread out pieces on baking sheet and bake for about 25 minutes, until coating has lightly browned.
Meanwhile, Add mayonnaise, yogurt, lime juice, onion, garlic, Sriracha, cumin, pepper, and salt to a food processor. Pulse until smooth. Add cilantro and pulse for a few seconds. If the mixture is too thick for drizzling, cut with a tablespoon or two of water.
To assemble the tacos, Add cabbage, a couple slices of avocado, the tofu, then the sauce on a grilled tortilla.