/ / Crispy Tofu Tacos (Even Meat Eaters Will Love These)

Crispy Tofu Tacos (Even Meat Eaters Will Love These)

Since summer is upon us I HAD to share this amazing taco recipe with you. And — bonus — I’m jumping in on a fabulous recipe blog hop hosted by Marty over at A Stroll Thru Life. Be sure not to miss the round-up at the end of the post to check out all of these delicious meals!

When I first told my family I was making tofu for dinner, you could see the abject horror in their eyes. “Tofu???” they shrieked, “Gross!”

Nope. Not the way I make it. A lot of people are surprised to hear I actually like tofu because I’m a die-hard meat-eater. But tofu, made properly, is delicious!

Plus? Tofu is an incredibly affordable protein source. When you’re feeding a family, affordability is important. That’s why I started making my own energy balls as a substitute for those expensive protein bars.

In this post, I’ll teach you to make the most delicious crispy tofu tacos, that are perfect for Taco Tuesday, Meatless Monday, and will make even the pickiest eater ask for seconds.

Like it? Pin it!

These crispy tofu tacos are perfect for Meatless Monday AND Taco Tuesday. Picky eaters? This family-friendly TexMex recipe is a hit with kids. Even better? This recipe is super affordable if you have a tight grocery budget. Even meat eaters will love these pan fried tofu tacos.

How to Make Crispy Tofu Tacos

To make the crispy tofu, simply drain a block of extra-firm tofu and cut into 1/2″ cubes, then toss with cornstarch and spices. Fry the coated cubes in canola oil until crisp then drain on a paper towel. Finally, pile the crispy tofu into warm corn tortillas and add your favorite taco toppings.

dice tofu

Before you even start the recipe you’ll need to drain your tofu. Why? Because undrained tofu can get mushy when you cook it.

That’s not how we win the hearts and minds of tofu non-enthusiasts.

For the best texture, you need to get as much water out of the tofu as possible. To drain the tofu, you simply place the block onto a plate lined with paper towels, place another paper towel on top of the tofu block, a plate on top of that, then weigh the whole thing down with something heavy, like a can of vegetables. Let the whole stack sit like that for 20 minutes.

toss tofu in cornstarch and spices

Next, dice your drained tofu into 1/2″ cubes and toss in a mixture of cornstarch, garlic powder, salt, chili powder, and cumin.

fry tofu in batches

Fry tofu in batches until crisp, taking care not to crowd the pan. Otherwise, your crispy tofu will steam and become mushy. See a theme forming? Let’s avoid mushy tofu.

Drain the tofu on paper towels and sprinkle with salt if desired.

crispy tofu tacos with radish, avocado, scallions and cilantro

Warm your corn tortillas, pile with crispy tofu and your favorite taco toppings then dig in!

Be sure to check out these fabulous budget-friendly recipes from a few of my favorite bloggers:

Decor to Adore – Fast & Delicious Shrimp Pad Thai

Worthing Court – Strawbery & Spinach Salad with Goat Cheese

Our Southern Home – Steak Tacos with Avocado Salsa

CitrineLiving – Quick & Delicious Greek Yogurt Dill Dip

A Stroll Thru Life – Chicken Pasta Salad

11 Magnolia Lane – Jalapeno Margaritas

Bloom In Black – picky eater approved Crispy Tofu Tacos

Southern State of Mind – Quick & Easy Four Ingredient Banana Bread

 

This Is Our Bliss – Fresh & Easy Mexican Coleslaw

 

Want more easy recipes like this? Check out my full collection of simple family favorites.

These crispy tofu tacos are affordable and family-friendly.

Crispy Tofu Tacos

Yield: 12 Tacos
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

These crispy tofu tacos are perfect for Meatless Monday, Taco Tuesday, and Cinco de Mayo! Affordable and family-friendly, even your pickiest eaters will be asking for seconds.

Ingredients

  • 1 block extra firm tofu
  • 1/2 cup cornstarch
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 3/4 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 cup canola oil
  • 12 corn tortillas (taco sized)
  • Toppings (see note for ideas)

Instructions

  1. Wrap tofu in paper towels and drain for 20 minutes under a weighted plate.
  2. Meanwhile, mix cornstarch, salt, garlic powder, chili powder, and cumin together in a large bowl. Prep the toppings of your choice.
  3. Dice the drained block of tofu into 1/2" cubes then toss in the cornstarch mixture until thoroughly coated.
  4. Heat oil in a large nonstick skillet over medium heat, then pan-fry the tofu in two batches. Fry, turning occasionally until crisp, about 5 minutes per batch. Take care not to overcrowd the pan or the tofu will steam.
  5. Drain the crispy tofu on a paper towel lined plate and sprinkle with more salt if desired.
  6. Heat corn tortillas for 15 seconds in the microwave, in skillet, or grill pan until warm and pliable.
  7. Fill warm tortillas with crispy tofu and your choice of toppings.
  8. Enjoy!

Notes

Toppings ideas: scallions, cilantro, avocado, radish, shredded cabbage or lettuce, cheese, salsa, sour cream, pico de gallo

My favorite topping combo is avocado, thinly sliced radish, scallions, and cilantro. My husband prefers salsa, cheese, shredded lettuce, and sour cream. These are endlessly customizable so it's fun to set out a bunch of toppings and let everyone serve themselves.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Similar Posts