Today’s vegan tofu tacos recipe with fajita vegetables is going to take your Taco Tuesdays to the next level! Tofu strips are tossed in spicy chipotle-infused marinade, and cooked to crispy perfection with fajita peppers and onions.
And guess what – you probably have all the ingredients for these tofu tacos at home right now! This recipe is meat free, dairy free, with a gluten free option.
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I got the idea for this tofu tacos recipe recently when I wanted to make my vegan fajitas with soy curls but realized that I had run out of soy curls.
That reminded me that I’ve wanted to create a recipe for reliable tofu-based taco filling for months now. When I saw that I didn’t have soy curls, I knew that the right time had come.
My soy curl fajitas recipe is super easy, so when I started thinking about my tofu taco filling, I didn’t want to over-complicate it. Plus, I wanted to use simple ingredients I always have on hand so that to avoid unplanned trips to the grocery store the night I’m making these.
Another thing I wanted to achieve in my tofu tacos recipe – a crispy, “meaty” texture. Most tofu taco recipes I’ve seen online call for crumbling tofu the way I do to make a tofu scramble, but in my opinion that’s too soft for really satisfying tacos.
So this is how the idea for these vegan tofu tacos was born! I decided to cut cooked tofu blocks into strips, toss them lightly in spicy chipotle-infused marinade, and combine them with crunchy fajita peppers and onions at the end.
When cooked this way, tofu slices get a rich, “meaty” flavor thanks to chipotle marinade. Plus, each piece has a nice, toothsome texture, crispy on the outside, and tender on the inside.
Below I’m sharing the exact cooking process, and answering a few commonly asked questions. If you’d like a printable version of this recipe, scroll down to the recipe card.
How to Make Vegan Tofu Tacos
First, you need to press a block of extra-firm tofu to squeeze out the water it’s packaged in.
If you don’t have a tofu press, wrap the tofu block in a paper towel, put it between two cutting boards, and add something heavy (like a few cans of beans or thick books) on top. I usually set this up in my kitchen sink.
Let the tofu sit that way for about 20 minutes, then take it out and pat dry.
Slice the pressed tofu block crosswise into 10-12 rectangles. Heat a little bit of oil (high heat-resistant like avocado or grapeseed oil works best) in a large nonstick saute pan.
Cook the tofu pieces in a single layer, 2-3 minutes per side, until each side becomes slightly crispy and golden in color. I usually do this in two batches.
While the tofu is cooking, get the fajita vegetables ready. Slice bell peppers and onions into long, thin strips.
Make the tofu marinade: in a large bowl, mix together soy sauce (or tamari for gluten-free), lime juice, agave or maple syrup, cornstarch, chipotle powder, ground cumin, dried oregano, and 2 tablespoons water.
Once the tofu is cooked, slice each rectangle lenghtwise into 3 strips. They will look like this:
Add tofu strips to the marinade, and toss lightly to make sure all pieces are covered.
If possible, try not to break the tofu strips as you mix them with the marinade, but it’s OK if a few break in the process.
Marinating time: you can either marinate tofu for only a few minutes while the fajita vegetables are cooking (next step), or leave it in the marinade for up to half an hour. Toss a few times to cover them evenly with marinade.
Making the fajita vegetables. Return the saute pan onto the stove. Add another splash of oil, and cook sliced onions and peppers over medium-high heat until they are still crisp but have developed a few charred marks, about 4-5 minutes.
Take the vegetables out of the pan and set aside.
Finishing the tofu. Return the saute pan to the stove. Add marinated tofu strips and the rest of the marinade, and cook over medium heat tossing gently, until all of the liquid evaporates. Tofu will look dark, crispy, and slightly sticky.
Add the fajita vegetables back into the pan, toss gently to mix with tofu strips. Cook for 1-2 minutes, then take off the heat and sprinkle with chopped cilantro and/or scallions. It will look like this:
This tofu taco filling will keep for 3-4 days in the fridge (great for meal prep!). It also works well in burritos, grain bowls, or served on lettuce leaves instead of taco shells to make low-carb vegan tacos.
RELATED PLANT-BASED RECIPES FROM THE BLOG:
- Vegan Enchiladas with Black Bean-Potato Filling
- Cheeseless Veggie-Loaded Quesadillas
- Vegan BBQ Portobello Wrap with Pinto Beans
- Vegan Collard Wraps with Sweet Potato and Kimchi Filling
How many calories are in vegan tofu tacos?
The amount of calories in these vegan tofu tacos will largely depend on what else you’re topping them with. The kind of tortillas (flour or corn, soft or crispy) and their size will matter too.
This recipe for tofu tacos with fajita vegetables yields a generous amount of taco filling. It will be enough for at least 8 well-filled tacos.
So if we divide this amount of taco filling into eight portions, each portion will have around 150 calories*.
To assemble these tofu tacos, the taco filling is served on a small flour tortilla and topped with diced avocado, shredded purple cabbage, cilantro, and a squeeze of lime juice (see pictures). This setup brings it to around 280 calories*.
*Please note that these numbers are approximate – nutrition apps vary quite a bit, and if you try to really dig in to get the precise numbers, all those calculations can make your head spin. (Yes, that’s based on experience 🙂 )
How do I make this tofu tacos recipe gluten-free?
To make these tacos gluten-free, use tamari instead of soy sauce when making tofu marinade, then serve your tacos in corn shells.
Make sure your corn shells are gluten-free: while corn naturally doesn’t contain gluten, it sometimes gets contaminated with wheat during harvesting and processing. Look for certified gluten-free corn tortillas to make sure this didn’t happen.
What do I serve with vegan tofu tacos?
These vegan tofu tacos already have lots of flavor thanks to the marinated tofu and fajita peppers and onions.
To take things to the next level, serve them with toppings like:
- – Sliced avocado or guacamole;
- – Shredded cabbage
- – Tomato or tomatillo salsa
- – Shredded vegan cheese
- – Dairy-free sour cream or plain unsweetened yogurt (Forager brand yogurt works fantastic)
- – Lime wedges
- – Just about anything else your heart desires!
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
I hope these crispy vegan tofu tacos with fajita vegetables become a staple Taco Tuesday recipe in your home!
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