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easy mexican tofu tacos

Mexican Tofu Tacos

These flavorful tofu tacos pack all the punch of traditional Mexican street food without the meat. Marinated in a bold blend of chili powder, cumin, and lime, then seared until crispy, the tofu delivers satisfying texture and authentic Mexican flavors. Quick, budget-friendly, and perfect for weeknight dinners.
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Course: Main Course
Cuisine: Mexican
Keyword: Tacos, Tofu
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 4
Calories: 285kcal

Equipment

Colander
Skillet

Ingredients

For the Tofu:

  • 1 12 ounce box extra firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne

For Assembly:

  • 3 cups finely shredded lettuce or cabbage
  • 2 tablespoons seasoned rice vinegar
  • 8 soft corn tortillas 6-inch
  • 1 cup salsa of choice
  • 1/2 cup reduced-fat sour cream

Instructions

  • Rinse tofu and drain in a colander for 5 minutes, then pat dry with paper towels.
  • Cut tofu into 1-inch cubes and lightly blot with more paper towels.
  • In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder and cayenne.
  • Add tofu cubes and mix gently to coat completely. Let stand 5-10 minutes, stirring occasionally.
  • Meanwhile, mix lettuce with seasoned rice vinegar in another bowl.
  • Thread marinated tofu cubes equally onto four 8-inch wooden skewers.
  • Heat a 12-inch nonstick frying pan over medium-high heat.
  • Cook skewers in hot pan, turning as needed to brown tofu on all sides, 5-6 minutes total.
  • Stack tortillas and wrap in plastic wrap. Microwave at full power until hot and steamy, 30-45 seconds.
  • Serve tofu, lettuce mixture, warm tortillas, salsa, and sour cream taco-style.

Notes

Press tofu between paper towels and place under a heavy object for 30 minutes before cubing for extra firmness
Substitute tamari for soy sauce to make gluten-free
Marinate tofu up to 24 hours ahead for deeper flavor
Use flour tortillas instead of corn for a softer texture
Add diced avocado, pickled jalapeños, or cilantro for extra toppings
Leftover marinated tofu keeps in refrigerator for 3 days
Can substitute regular rice vinegar plus a pinch of salt and sugar for seasoned rice vinegar

Nutrition

Calories: 285kcal | Carbohydrates: 32g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 750mg | Potassium: 420mg | Fiber: 6g | Sugar: 8g