Tofu Tacos


Tofu tacos are spicy, fresh, light, and so good for you!

Skip to tofu taco recipe

I put people who say they like tofu into the same category of people as those who say they don’t like bacon, and prefer grilled calamari over fried. Liars. These people are also grouped with the weirdos who claim to hate romantic comedies and actually prefer the winter to the summer. It’s not that I dislike or disrespect you, I just CAN”T believe you! Tofu is just so mushy and tasteless (and Love Actually is the best movie ever made)!

Why does something so bland have to be so good for you? Not only is it packed with protein and nutrients, but it also contains soy isoflavones which mimic the chemical effects of estrogen in the body. It’s for this reason that tofu is thought to help reduce the risk of breast cancer, and fight off the unwanted side effects of menopause.

SO after doing a school project on this last year and realizing how I should be incorporating more (…any) tofu into my diet, I decided to try my hand at making this mushy tasteless product into something more palatable. If the countless hours I’ve spent watching Chopped have taught me anything, it’s that the best way to “incorporate” (aka completely hide) a suboptimal ingredient is to put it in either a bread pudding or a taco…I opted for the latter.


It was my first attempt at tofu, and I’d say it was a success! With a tasty marinate and some flavourful toppings, I’d go so far as to say I actually loved this dish! Of course, if you’re not quite ready to brave the tofu, this taco would be perfect served with a grilled or pan-seared white fish instead. If you are feeling daring, however, please try the recipe and let me know what you think!


Tofu Tacos

These tofu tacos are so flavourful and fresh, you won't even notice that they're MEGA healthy for you! Stuff your face and feel GOOD about it! Enjoy. 

Course Main Course
Prep Time 25 minutes
Total Time 35 minutes
Servings 8 tacos


Ingredients for the tofu

  • 1 package extra firm tofu (350g)
  • 1 tbsp soy sauce
  • 1 tbsp Sriracha hot sauce (or any hot chili paste)
  • 1 tbsp honey
  • Juice from 1 lime
  • 1 cup whole wheat flour*
  • 1 tsp cayenne pepper
  • 2 tbsp canola oil

Ingredients for slaw

  • 2 cups red cabbage, shaved or thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tbsp rice wine vinegar
  • Salt and pepper to taste

Ingredients for mango salsa

  • 1 mango, diced
  • 2 tbsp red onion, chopped
  • 2 tbsp red pepper, diced
  • 1/2 jalapeño pepper, chopped
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp rice wine vinegar
  • Juice of 1 lime
  • 1 tbsp roasted peanuts, chopped

Ingredients for cilantro crema

  • 4 tbsp plain Greek yogurt **
  • Juice of 1/2 lime
  • 1 tbsp cilantro, chopped


  • 8 corn tortillas***


  1. For tofu, mix soy sauce, Sriaracha, honey, and lime juice in a large bowl. Cut tofu into approximately 1 inch cubes. Add tofu to bowl and stir, ensuring that all the tofu is coated in the sauce. Place the bowl in the fridge and let tofu marinate for a minimum of 30 minutes, stirring a few times to coat the tofu.

  2. To make slaw, mix shaved cabbage, red onion, and rice wine vinegar in a separate bowl. Add salt and pepper to taste. Set aside in the fridge. This can be made well in advance.

  3. For the mango salsa, mix mango, red onion, red pepper, jalapeño, cilantro, rice vine vinegar and lime juice in a bowl. Set aside in the fridge. This can be made well in advance. Add peanuts just before serving.

  4. To make the crema, blend 2 tablespoons of Greek yogurt, lime juice, and cilantro in a food processor or with a hand blender. Once the cilantro is well incorporated, stir in the remaining 2 tablespoons of Greek yogurt by hand.

  5. On a plate, mix whole wheat flour and cayenne pepper. Remove tofu from fridge and pat dry with paper towel. Lightly coat all sides of the tofu cubes with flour mixture, and shake off excess flour. Heat canola oil in non-stick sauté pan over high heat. Wait until the oil is very hot, and then add half of the tofu cubes to pan. Sauté tofu on each side until golden brown, about 45 seconds. Once all sides are coloured, remove the first batch of tofu from the pan and place on paper towel to absorb excess oil. Do the same with the second batch of tofu.

  6. Before assembling, lightly grill corn tortillas on the grill or over the stove flame for approximately 30 seconds- If you do not have a flame or grill, place the tortillas in the oven for 5 minutes or in the microwave to heat. Lay the tortillas out on the serving dish, and put the slaw and a few pieces of tofu on top. Add a spoonful of mango salsa on top, and drizzle with cilantro crema. Garnish with extra cilantro and chopped peanuts.

Recipe Notes

*Omit if gluten intolerant or allergic and replace with a gluten-free alternative, such as rice or almond flour. **If vegan or lactose intolerant, omit the Greek yogurt and replace with 2 tbsp of Olive oil. ***If gluten intolerant , ensure the tortillas are 100% corn flour.



Leave a Reply

Your email address will not be published. Required fields are marked *