These Crispy Tofu Tacos are not only loaded with flavor but also tons of crunch! Stuffed with seasoned fried tofu cubes and cooked black beans, they’re an easy, yet delicious vegan taco you won’t be able to get enough of.
I love coming up with new and exciting vegan taco recipes, like my chickpea tacos and walnut tacos. You’d be surprised at just how fun it can be to stuff all kinds of vibrant flavors and plant-based proteins into a tortilla!
These Crispy Tofu Tacos are one of my new favorite vegan taco recipes. They’re filled with hot sauce-coated crispy pan-fried tofu pieces and tender black beans, making them a textural dream. And because both the tofu and black beans are protein powerhouses, you’ll be full and feeling great after only one or two.
Make these tofu and black bean tacos part of the spread on Taco Tuesday or Cinco de Mayo! They’ll fit right in next to my vegan tortilla soup and queso dip.
Recipe features
- The star of the show is the crispy pan-fried tofu. It’s extra crunchy and well-seasoned with hot sauce and dry spices.
- Every bite features two amazing plant-based protein sources! Both tofu and black beans have over 8 grams of protein per 100 grams, making this a filling and nourishing vegan taco recipe.
- A blend of everyday spices gives the fried tofu and black beans layers of smoky, savory, warm, and subtly spicy flavors.
Ingredients
Super firm tofu - Tofu comes in all kinds of varieties but super firm tofu contains the least amount of water. This means that when you fry super firm tofu, it becomes meaty and tender, and doesn’t fall apart in the pan. If you can’t find super firm tofu, use extra firm instead.
Cornstarch - Coats the tofu cubes to make each piece extra crispy. I don’t recommend using arrowroot starch as a substitute because it can become gloopy in the skillet.
Hot sauce - My favorite is Cholula but you can use any kind you like.
Black beans - The other topping in these protein-packed tofu tacos are seasoned and cooked black beans. Pinto beans will work just as well here.
Dry spices - A simple blend of chili powder, cumin, garlic powder, and chipotle powder is used to season both the tofu cubes and the black beans.
Step-by-step instructions
Step 1: Press the tofu. Start by pressing out as much liquid from the brick of tofu as possible. You can do this with a tofu press or by wrapping the brick in a clean dish towel and weighing it down with a heavy pot. Leave the tofu to drain for at least 20 minutes.
Step 2: Coat the tofu cubes. Slice the pressed tofu into ½-inch cubes, then place them in a large plastic bag. Pour the hot sauce over top, seal the bag shut, then shake to coat each piece.
Step 3: Add the spices. Stir the cornstarch, chili powder, cumin, garlic powder, and chipotle powder together in a small bowl. Sprinkle the blend over the tofu in the bag, seal it shut, then shake again to coat.
Step 4: Fry the tofu. Heat the oil in a large skillet over medium-high heat. Once it’s hot, add the tofu in a single layer and fry until it’s crispy on all sides.
Step 5: Make the black beans. Meanwhile, heat the black beans and spices in a saucepan until they’re warmed through.
Step 6: Assemble the tacos. Char the tortillas over a gas grill or in a skillet, then fill them with the crispy tofu, black beans, and your favorite taco toppings. Enjoy!
Tips and FAQs
- Fry the tofu in two or three batches. This prevents crowding and yields beautifully golden and crisp tofu cubes.
- Charring the tortillas isn’t a necessary step, but it does make them more pliable and easy to work with. Besides, who doesn’t like a warm taco?
- Finish the tacos with all kinds of toppings, like avocado, cilantro, shredded cheese, guacamole salsa, lime juice, corn kernels, hot sauce, chipotle aioli, or a dollop of sour cream or yogurt.
- Use the crispy fried tofu for more than just tacos. They’re great on taco salads, burrito bowls, green salads, vegetable wraps, and more.
Do you have to press the tofu?
Yes, try not to skip this part! Taking the time to press all of the water out of the tofu will leave you with crispier pieces.
Can you bake or air fry the tofu instead?
Sure. Check out my crispy baked tofu recipe if you would rather bake the tofu pieces.
To air fry, lay the coated tofu pieces in an even layer in an air fryer basket. Cook at 400ºF for 10 to 15 minutes or until golden, shaking the basket halfway through.
What do you serve with tofu tacos?
Serve your tofu tacos with vegan queso dip, guacamole, and chipotle salsa with tortilla chips for dipping. Or, for a well-rounded meal, pair them with a side of my black bean soup, Spanish rice, cilantro lime brown rice, or tortilla soup. Wash it all down with a margarita and enjoy!
Storage
Make ahead: You can save a ton of time by preparing your taco toppings, frying the tofu, and cooking the black beans in advance. Keep everything in separate airtight containers in the fridge, then reheat before serving.
Refrigerator: The crispy fried tofu can be kept in an airtight container in the fridge for 3 to 4 days. The chilled or reheated leftovers are still tasty, whether you use them in more tacos, as a topping on a salad, or as part of your lunch.
If you have leftover black beans, keep them in an airtight container in the fridge for 3 to 5 days.
Reheating: Reheat the tofu in a skillet on the stove until warmed through and crisp. The beans can be warmed up in a saucepan on the stove or in the microwave.
More taco recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Crispy Tofu Tacos
Ingredients
- 1 block super firm tofu pressed and cut into small cubes (½")
- 1 tablespoon hot sauce (Cholula)
- ¼ cup cornstarch
- 2 teaspoon chili powder
- 1 ½ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon chipotle powder
- 2 tablespoon avocado oil or more as needed
- 15 oz. black beans drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chipotle powder
For the tacos
- 8 flour tortillas
- avocado
- cilantro
- lime juice
- hot sauce
- sour cream or yogurt
Instructions
- If you haven’t already, use a tofu press to press as much liquid out of the tofu as possible. If you don’t own a tofu press, place the block of tofu on top of a clean dish towel, then place another towel (or several paper towels) on top of the tofu and place a heavy pot on top. Let it sit for at least 20 minutes to remove some of the moisture.
- Next, place the tofu on a cutting board and slice it in half, then cut it into ½” cubes; transfer the tofu to a large plastic bag. Add the hot sauce to the bag, seal it shut and shake the bag so the tofu is coated. Stir the cornstarch, chili powder, cumin, garlic powder, and chipotle powder together in a small bowl, then pour it over the tofu and again, seal the bag and shake it so the tofu is coated in the spice mixture.
- Heat the oil in a large skillet over medium-high heat, then add the tofu in a single layer and fry it until it’s crispy on all sides, about 8-10 minutes.
- While the tofu is frying, add the black beans and spices to a small saucepan and stir to combine, heat until warmed.
- Last, assemble the tacos: char the tortillas over your gas grill (or in a skillet), then add the crispy tofu, black beans, and any taco toppings you’d like (avocado, cilantro, hot sauce, etc.). Enjoy!
Justin says
These are some of the best vegan tacos I've ever made! SO good and I just love the crispy tofu! Not soggy at all!