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Blackened Tofu Tacos drizzled with cilantro lime avocado crema are packed with flavor! These tacos feel extra special and fancy but are ready in 30 minutes from start to finish.
If you can't already tell, I'm a fan of tacos! With smoky cauliflower tacos and jackfruit tacos, there are so many creative vegan taco recipes out there.
But I had to add one more to my roster! And let me tell you, these vegan tofu tacos are soon to become your new go-to for Taco Tuesday!
From the crispy blackened tofu strips to fresh pico de Gallo and vegan avocado crema filled with cilantro lime, these tacos will take your taste buds on a flavor journey.
And if you're feeling extra fancy, make some chickpea tortilla chips and fresh mango salsa to serve alongside your taco feast.
Ingredients
You will need these simple ingredients to make blackened tofu tacos:
- Tortillas - Use your favorite tortilla, whether that’s a chickpea flour tortilla, flour tortilla, or a classic corn tortilla.
- Blackened Tofu - These crispy tofu steaks are packed with flavor from the blackened seasoning mix. They are pan-fried and ready in less than 20 minutes.
- Lettuce or Cabbage Mix - Adds a layer of crunch and freshness to the tacos. I like to use pre-shredded cabbage; you could also use creamy coleslaw for some extra flavor.
- Avocado Crema - This cream sauce made with avocado, vegan sour cream, fresh lime, and cilantro really brings the flavor of these tacos up a notch.
- Pico de Gallo - A bit of pico adds a burst of freshness, but is completely optional!
- Cilantro & Lime Wedges - Use some extra minced cilantro and lime wedges for garnish.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Prepare the Blackened Tofu
Blackened tofu is so easy to prepare and instantly elevates the flavor of these tacos. All you need is a block of firm or extra-firm tofu, some blackened seasoning, and a little olive oil.
- Cut the tofu into slices.
- Pat the slices dry with a paper towel.
- Sprinkle on blackened seasoning.
- Then pan fry the tofu on each side for about 5 minutes.
Finish by cutting the cooked tofu steaks into strips so they are the perfect size for the taco filling!
Directions with Pictures
Here’s a step-by-step guide to assembling the best blackened tofu tacos:
- Start with a layer of greens.
- Then, add the blackened tofu.
- Next, spoon on some pico.
- Drizzle on the avocado crema.
Top Tips
To make top-notch blackened tofu tacos:
- Use homemade flour tortillas! They are so soft and fluffy, but they also taste so much better than store-bought tortillas or taco shells.
- Make crispy taco shells! Fold your tortillas in half and air fry for a few minutes at 400ºF.
- Always garnish with extra cilantro! This speaks for itself, but some extra cilantro and a squeeze of fresh lime will take your vegan tacos to the next level.
Make Ahead Tips
If you plan to meal prep for your Taco Tuesday festivities, remember to store each component separately to maintain freshness and flavors!
- Blackened Tofu - Store it in an airtight container in the refrigerator. You can prepare it up to 5 days in advance.
- Avocado Crema - Keep it in an airtight container with a layer of lime juice and plastic wrap in the refrigerator. You can make it up to 3 days ahead of time.
- Pico de Gallo - Store it in an airtight container in the refrigerator. You can prepare it up to 3 days in advance.
More Vegan Taco Recipes
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📖 Recipe
Blackened Tofu Tacos
Ingredients
Blackened Tofu
- 14-18 oz block of extra firm tofu
- 2-3 teaspoons blackened seasoning
- 1 tablespoon olive oil
For the Tacos
- 12 tortillas corn, flour, or gluten-free
- 1 cup shredded cabbage or lettuce
- 1 cup pico de gallo
- ¾ cup vegan avocado lime crema thinned with extra water
- cilantro for garnish
- lime wedges for garnish
Instructions
Make the Blackened Tofu
- Cut the tofu into ¼” thick slices.
- Pat the slices dry with a paper towel.
- Sprinkle on blackened seasoning.
- Then pan fry the tofu on each side for about 5 minutes at medium hight heat.
- Cut the cooked tofu steaks into strips so they are smaller for the taco filling.
Assemble the Tacos
- Heat the taco shells on the stovetop (or in anair fryerr for a crispier shell).
- Place the tacos into a taco holder for easy assembly.
- Add a layer of shredded cabbage, coleslaw mix, or lettuce.
- Then, add the blackened tofu stips.
- Next, spoon on some pico de gallo.
- Drizzle on the avocado crema.
- Garnish with extra cilantro and lime wedges. Enjoy!
Notes
- Blackened Tofu - Store it in an airtight container in the refrigerator. You can prepare it up to 5 days in advance.
- Avocado Crema - Keep it in an airtight container with a layer of lime juice and plastic wrap in the refrigerator. You can make it up to 3 days ahead of time.
- Pico de Gallo - Store it in an airtight container in the refrigerator. You can prepare it up to 3 days in advance.
Isabelle says
Love these tacos! Such a fun, easy, and delicious meal
Sarah Pilley says
Thanks Isabelle!