Load these healthy, delicious and satisfying vegan tofu tacos with your favorite plant-based toppings for a winning vegetarian recipe that everyone will enjoy!
Place the tofu on a cutting board. Gently press with a paper towel on, all sides, to absorb any extra liquid. Chop the tofu into ½ inch cubes.
Set out a small bowl. Combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, 1 teaspoon of salt, and ½ teaspoon of ground black pepper. Mix well. Then sprinkle the taco seasoning mixture over the tofu cubes and gently toss to coat.
Set a large skillet over medium heat. Add the oil to the skillet. Once hot, place the tofu cubes in the skillet in a single layer. (You may need to work in small batches if you only have a small to medium size skillet.) Cook the tofu cubes, flipping every 2 to 3 minutes until browned on all sides.
Once the tofu cubes are seared on all sides and warmed through, build your tacos.
To assemble: Sprinkle alfalfa sprouts or shredded lettuce over each tortilla. Top with seared tofu cubes, pico de gallo, chopped avocado, and hot sauce. Feel free to add any additional topping you like! Serve immediately.
Notes
Could make 8-12 tacos, depending on the size of the tortillas.Additional topping suggestions: Sliced radishes, cashew cream or sour cream, salsa Verde, or fresh tomato salsa, crumbled cheese, or black beans.This vegetarian tofu taco meat recipe is great for meal prepping! Leftover cooked tofu will keep well for up to 4-5 days in the refrigerator. Cool completely and transfer to an airtight container before storing in the fridge.