Asian Tofu Tacos

Three tofu tacos in yellow corn tortillas, loaded with slaw, tofu cubes, scallions, and sesame seeds, with lime slices in the background.

4.25 from 12 votes

These tofu tacos are topped with a crunchy cabbage slaw tossed in a sesame ginger dressing for the perfect mix of texture and flavor. It's a fun, savory twist on taco night!

Prep Time20

Cook Time20

Total Time40

Course: Lunch/Dinner

Cuisine: Fusion

Diet: Vegan

Servings:

Author: Brittany Mullins

Ingredients

For the Tofu

1 lb extra firm tofu pressed and chopped into ½-inch cubes
3 Tablespoons low-sodium soy sauce or tamari
1 Tablespoon sesame oil
2 teaspoons garlic powder

For the Slaw

5 cups shredded cabbage
1 cup shredded carrots
1 cup sliced scallions
1 red bell pepper thinly sliced
Sesame seeds for garnish

Slaw Dressing

1 Tablespoon grated ginger
3 Tablespoons mayo avocado oil or vegan works
2 Tablespoons sesame oil spicy if desired
2 Tablespoons tamari soy sauce or coconut aminos
1 Tablespoon rice vinegar
1 Tablespoon mirin

To Assemble

4 –8 flour or corn tortillas depending on size
Hoisin sauce for drizzling

Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the tamari, sesame oil, and garlic powder. Add the pressed tofu cubes and gently toss to coat. Spread the tofu out in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and slightly crispy.
While the tofu bakes, add the shredded cabbage, carrots, scallions, and bell pepper to a large bowl. Toss to combine.
In a blender, combine the mayo, sesame oil, tamari, rice vinegar, mirin, and grated ginger. Blend until smooth and creamy.
Pour the dressing over the slaw and toss until everything is well coated. Sprinkle sesame seeds over the top.
Warm your tortillas, then layer each one with crispy tofu and a generous scoop of slaw. Drizzle with hoisin sauce and serve with lime wedges, if desired.

Video

Notes

Pressing the tofu: Don’t skip this step! You’ll start by cutting a slit in the tofu package and draining the liquid out. The next step is to press the excess liquid out. You can use a tofu press for this, but if you don’t have one there are some other easy ways to press tofu! Simply wrap the tofu block in paper towels or a clean dish towel and set it on a flat surface. Stack a few heavy items on top to press the moisture out – I typically use a cast iron skillet, canned food or cookbooks. This process can take 30-90 minutes depending on how heavy your items are.
Storing: Store the baked tofu, slaw, and tortillas separately in airtight containers. The tofu will last up to 4 days in the fridge and reheats best in the oven, toaster oven, or air fryer to bring back that crispiness. The slaw stays fresh for 2–3 days. For the best texture, assemble the tacos just before serving.

Nutrition