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Baja Tofu Tacos served with fresh toppings in a colorful dish

Baja Tofu Tacos

Bright, crunchy, and impossibly satisfying, these Baja Tofu Tacos turn pantry staples into a weeknight hero with crispy tofu, crisp cabbage, and creamy sauce wrapped in warm corn tortillas.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz Firm tofu Press to remove excess moisture.
  • 8 pieces Corn tortillas Choose fresh, pliable for best results.
  • 2 cups Shredded cabbage Green or purple cabbage works well.
  • 1 cup Avocado, sliced Adds richness and contrast.
  • 1 tbsp Cumin Provides earthy flavor.
  • 1 tbsp Chili powder For a spicy kick.
  • 1 tbsp Paprika Alternatively use similar blend spices.
  • 3 tbsp Neutral oil For pan-frying.
  • to taste Salt and pepper To season.
  • 1 tbsp Creamy sauce (vegan mayo or tahini) To tie flavors together.
  • 1 each Lime wedges (optional) For serving.

Method
 

Preparation
  1. Press the tofu to remove excess moisture, then cut it into cubes. Drain tofu and wrap it in clean kitchen towels. Place a weight on top for 15–30 minutes.
  2. In a bowl, toss the tofu cubes with spices, salt, and pepper.
Cooking
  1. Heat a pan over medium-high heat and add oil. Once hot, add the seasoned tofu and cook until crispy and golden brown, about 8–12 minutes.
  2. Warm the corn tortillas in a separate pan or microwave for 20–30 seconds per side.
Assembly
  1. Assemble the tacos by placing crispy tofu in each tortilla, topping with shredded cabbage, avocado slices, and a drizzle of creamy sauce.
  2. Serve immediately with lime wedges if desired.

Notes

For extra crunch, toss tofu with cornstarch before cooking. Store cooked tofu and cabbage separately to avoid sogginess. Ideal for meal prep.