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In recent years, plant-based diets have surged in popularity, captivating the taste buds and health-conscious minds of individuals across the globe. This trend has not only made vegetarian and vegan meals more accessible but has also showcased the incredible versatility of plant-based ingredients. One standout dish that has bridged the gap between dietary preferences is the Crispy Buffalo Tofu Taco. This tantalizing recipe marries the bold, spicy, and tangy notes of traditional buffalo sauce with the satisfying crunch of perfectly baked tofu, all nestled in a warm tortilla and enhanced by a fresh, zesty slaw.

Crunchy Buffalo Tofu Tacos

Discover the deliciousness of Crispy Buffalo Tofu Tacos, a plant-based twist on a classic favorite. This vibrant dish combines crispy, baked tofu coated in spicy buffalo sauce, nestled in warm tortillas, and topped with a refreshing slaw. Perfect for any occasion, these tacos are not only easy to prepare but also packed with nutrition and flavor. Impress your guests or enjoy a quick weeknight dinner that delights meat lovers and plant-based eaters alike.

Ingredients
  

1 block (14 oz) firm tofu, pressed and drained

1 cup all-purpose flour

1 cup panko breadcrumbs

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup buffalo sauce (store-bought or homemade, see note)

½ cup vegan mayonnaise

1 tablespoon lime juice

8 small corn or flour tortillas

1 cup shredded green cabbage

½ cup diced tomatoes

¼ cup chopped fresh cilantro

Sliced jalapeños (optional, for heat)

Instructions
 

Prepare the Tofu: Preheat your oven to 400°F (200°C). Cut the pressed tofu into small rectangular pieces (about 1 inch thick). Pat dry with paper towels to remove excess moisture.

    Set Up Breading Station: In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In a second shallow bowl, place the panko breadcrumbs.

      Bread the Tofu: Dip each piece of tofu first into the flour mixture, coating all sides, then into the panko breadcrumbs, ensuring a good crispy coating.

        Bake the Tofu: Place the breaded tofu pieces on a parchment-lined baking sheet. Spray lightly with cooking oil for added crispiness. Bake for 25-30 minutes, flipping halfway through until golden brown and crispy.

          Prepare Buffalo Sauce: In a small saucepan over low heat, combine the buffalo sauce with 1 tablespoon of water (to thin it slightly). Stir well and let it warm through.

            Assemble the Slaw: In a medium bowl, mix the vegan mayonnaise with lime juice, and fold in the shredded cabbage. Season with salt and pepper to taste.

              Warm the Tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable.

                Build Your Tacos: Place a layer of the cabbage slaw on each tortilla, top with 2-3 pieces of crispy buffalo tofu, and drizzle with warm buffalo sauce. Garnish with diced tomatoes, cilantro, and sliced jalapeños, if using.

                  Serve: Enjoy your crunchy buffalo tofu tacos immediately while they’re warm and crispy!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4